Three-Grain Soup with Lentils and Potatoes

Name: Three-Grain Soup with Lentils and Potatoes
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: 4
Ingredients: Mix of grains (rice, barley and spelt) 1 ½ cup; Lentils already soaked 1 cup; Potatoes 7 oz; Carrots 2; White onions 1; Cherry tomatoes 4; Water 5 cups; Extra virgin olive oil to taste; Fine salt to taste; Butter 3 ½ tbsp; Parmigiano Reggiano PDO cheese 3 oz

it es br de fr

552

Calories per serving

Vegetarian

Energy Kcal 552
Carbohydrates g 71.7
of which sugars g 5.3
Protein g 17.6
Fats g 21.7
of which saturated fat g 10.71
Fiber g 9.8
Cholesterol mg 49
Sodium mg 831

Difficulty: Easy
Prep time: 15 min
Cook time: 50 min
Serving: 4
Cost: Low

PRESENTATION

Recipe by
Anna Langellotto

Nothing beats a bowl of three-grain soup on a chilly day. Seriously good. Especially when it’s inspired by Italian traditions. This soup blends barley, spelt, and wheat with tender lentils and creamy potatoes. You know, it really captures the essence of hearty grain soup that Italians just love to enjoy during winter. Pretty simple, right? While different regions might switch up the grains, the heart of the dish stays the same—simple ingredients cooked to perfection, delivering that moist and rich taste we crave. And the potatoes? They blend into the broth, creating a smooth and thick texture that’s unbeatable. Across Italy, families turn to this three-grain soup as a go-to for warmth and comfort. For real, its flavors are much more than the sum of its parts.

After a long day, few things are as comforting as lentil and potato soup. Really, it is amazing. This healthy grain soup fills you up without being heavy, thanks to its mix of grains and lentils. The earthy flavors of grains and potatoes form a warming, nutty base. And you know what? Lentils add protein to keep you full. Even without meat, it’s completely satisfying, and the golden hue from simmered ingredients really whets the appetite. This wholesome soup recipe is perfect for both comfort and nutrition, pairing well with crusty bread or standing strong on its own. Whether you call it an easy lentil soup recipe or a classic vegetarian potato soup, it’s no wonder these comforting grain-based meals are staples in Italian kitchens. And here's the thing, it’s versatile—add more potatoes for extra creaminess or change up the grains with what you have on hand, and you’ll always end up with a hearty, flavorful soup that feels like home.

INGREDIENTS: Mix of grains 1 ½ cup (300 g) - (rice, barley and spelt); Lentils 1 cup (180 g) - already soaked; Potatoes 7 oz (200 g); Carrots 2; White onions 1; Cherry tomatoes 4; Water 5 cups (1.2 l); Extra virgin olive oil to taste; Fine salt to taste; Butter 3 ½ tbsp (50 g); Parmigiano Reggiano PDO cheese 3 oz (80 g)

Preparation

How to prepare Three-Grain Soup with Lentils and Potatoes

To prepare the three-grain soup with lentils and potatoes, first, take care of the sauté: clean the onion and finely chop it 1, peel the carrots and cut them into strips and then into small cubes 2. Now pour the oil into a pan 3

Add the chopped vegetables for the sauté 4 and cook over moderate heat for a few minutes, then add the lentils 5 and cover with water 6.

Cook the lentils 7 with the lid on over low heat for 15 minutes. Meanwhile, peel the potatoes and cut them into cubes 8. After 15 minutes, add the potatoes 9 and continue cooking for another 15 minutes.

At this point, add the three grains 10, salt, and cook for 8 minutes. Meanwhile, wash the cherry tomatoes and cut them into quarters 11. Add the cherry tomatoes to the soup 12 and cook for another 8 minutes. If the soup dries out too much, add hot water as needed.

Once cooking is complete, turn off the heat and stir in the butter and cheese 13. Mix 14 and let rest for a few minutes. Serve the three-grain soup with lentils and potatoes hot 15.

Storage

The three-grain soup with lentils and potatoes can be stored in the refrigerator for 2-3 days. We do not recommend freezing.

Suggestion

To make the soup lighter, replace the butter with fresh cheese like robiola or stracchino. For this recipe, we used lentils that didn't require soaking, which are easily found in stores, otherwise soak them for 12 hours in cold water.

For the translation of some texts, artificial intelligence tools may have been used.

Three-Grain Soup with Lentils and Potatoes

PRESENTATION

How to prepare Three-Grain Soup with Lentils and Potatoes

Storage

Suggestion

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