Hearty Lentil and Potato Soup Recipe

Introduction

This hearty lentil and potato soup is a comforting and nutritious meal perfect for chilly days. Packed with vegetables, warming spices, and tender lentils, it’s both filling and flavorful. Whether you need a quick weeknight dinner or a cozy lunch, this soup delivers satisfaction in every bowl.

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 1½ cups dried green or brown lentils, rinsed
• 3 medium potatoes, diced
• 1 can (14.5 oz) diced tomatoes (with juices)
• 8 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and black pepper to taste
• 2 cups fresh spinach or kale (optional)
• Fresh parsley for garnish

Instructions

1. Step 1: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent.
2. Step 2: Stir in the minced garlic and cook for another minute, just until fragrant. Then add the cumin, smoked paprika, thyme, and rosemary. Toast the spices briefly with the vegetables to release their essential oils and deepen the flavor.
3. Step 3: Add the rinsed lentils, diced potatoes, canned tomatoes with their juices, and vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the lentils and potatoes are tender.
4. Step 4: If using, stir in the spinach or kale during the last 5 minutes of cooking. Allow the greens to wilt slightly, which preserves their color and nutrients.
5. Step 5: Taste the soup and adjust seasoning as needed. Serve hot garnished with fresh parsley.

Tips & Variations

• For a richer flavor, use homemade vegetable broth or add a splash of lemon juice just before serving to brighten the taste.
• Try swapping potatoes for sweet potatoes for a slightly sweeter twist.
• Add a diced jalapeño when sautéing vegetables for a subtle heat boost.
• To make it vegan and gluten-free, ensure your vegetable broth is free from animal products and gluten-containing additives.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove over medium-low heat, adding a splash of water or broth if it thickens too much. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown lentils?

Red lentils cook faster and tend to become mushy, which will change the soup’s texture. If you prefer a smoother consistency, red lentils work well, but reduce the simmering time accordingly.

Is this soup suitable for meal prep?

Absolutely. This soup keeps well and tastes even better the next day as the flavors meld. Prepare in advance and portion it out for easy lunches or dinners throughout the week.

Hearty Lentil and Potato Soup Recipe

Print Recipe

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4.4 from 115 reviews

This Hearty Lentil and Potato Soup is a comforting and nutritious meal, packed with tender lentils, diced potatoes, fresh vegetables, and warming spices. Perfect for chilly days, this vegetarian soup combines simple ingredients to create a rich and flavorful dish that’s easy to prepare on the stovetop.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Vegetables and Aromatics

• 2 tablespoons olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 2 large carrots, diced
• 2 celery stalks, diced
• 3 medium potatoes, diced
• 2 cups fresh spinach or kale (optional)
• Fresh parsley for garnish

Legumes and Canned Goods

• 1½ cups dried green or brown lentils, rinsed
• 1 can (14.5 oz) diced tomatoes with juices

Liquids

• 8 cups vegetable broth

Spices and Seasonings

• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• ½ teaspoon dried thyme
• ½ teaspoon dried rosemary
• Salt and black pepper, to taste

Instructions

1. Sauté the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent.
2. Add Garlic and Spices: Stir in the minced garlic and cook for another minute, just until fragrant. Then add the cumin, smoked paprika, thyme, and rosemary. Toasting the spices briefly with the vegetables helps release their essential oils and enhances the depth of flavor.
3. Simmer the Soup: Add the rinsed lentils, diced potatoes, canned tomatoes (including juices), and vegetable broth. Season with salt and black pepper to taste. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the lentils and potatoes are tender.
4. Add Greens (Optional): If using spinach or kale, stir it in during the final 5 minutes of cooking. Let the greens wilt slightly, preserving their vibrant color and nutritional value.
5. Final Seasoning: Taste the soup and adjust the seasoning as needed. A touch more salt or pepper can really bring out the flavors. Serve hot.

Notes

• Use vegetable broth for a vegetarian and vegan-friendly soup.
• For a creamier texture, blend a portion of the soup before adding greens.
• Fresh parsley garnish adds a fresh, bright flavor.
• Can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
• Optional greens like kale or spinach boost the nutritional value and add color.

Keywords: lentil soup, potato soup, hearty soup, vegetarian soup, healthy soup, easy soup recipe, comforting soup