Potato, Carrot And Lentil Soup For The New Year

Serving 5 people

45 min


  • butter 1 tablespoon butter or, for vegan, olive oil
  • carrots 1 cup chopped carrots
  • cumin ½ teaspoon cumin
  • dried thyme 1 teaspoon dried thyme
  • idaho potato 2 medium Idaho Potato Russet potatoes, peeled and chopped
  • lemon juice 2 tablespoons lemon juice
  • mushrooms 4 ounces Maitake mushrooms, chopped*
  • olive oil 2 tablespoons olive oil
  • onion 1 small onion, peeled and chopped (about 1 cup)
  • red lentils ¼ cup red lentils
  • scallions 2 scallions, thinly sliced crosswise
  • vegetable broth 5 cups low-sodium vegetable broth (preferably homemade)
  • white pepper 1 teaspoon white pepper
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How to make it

  1. Place a large pot over medium-high heat.
  2. Add olive oil and chopped onions.
  3. Saute for 3-5 minutes until soft.
  4. Add potatoes, carrots, lentils, white pepper, thyme, cumin and cayenne and cook for another minute, stirring continuously to prevent sticking.
  5. Pour in broth, cover and simmer for 20 minutes or until vegetables are soft.Meanwhile, saut the mushrooms in 1 tablespoon butter (coconut oil or vegetable oil for vegan) until all liquid is cooked off and mushrooms are crispy, brown bits.
  6. Remove soup from heat, allow to cool slightly. Puree in a blender, then return to pot to reheat.
  7. Serve hot and garnish with mushroom bits and green onions.