Lentil Potato Soup has been my go-to comfort food for years, especially when I want something nourishing that doesn’t take all day. I remember the first time I made this hearty lentil potato soup; the aroma of spices filled my kitchen, promising a bowl of pure deliciousness. It’s incredible how simple ingredients like lentils, potatoes, and a few fragrant spices can come together to create such a deeply satisfying meal. If you’ve ever wondered how to make lentil potato soup that’s both healthy and incredibly flavorful, you’ve come to the right place. Let’s get cooking!
Why You’ll Love This Hearty Lentil Potato Soup
This recipe is a winner for so many reasons! Here’s why you’ll be making it again and again:
- Incredible Flavor: It’s packed with warming spices and savory goodness that tastes amazing.
- Super Quick Prep: You can get this hearty lentil potato soup on the table in under 40 minutes, perfect for busy weeknights.
- Nutrient-Dense: Loaded with protein from lentils and vitamins from veggies, it’s a truly healthy meal.
- Budget-Friendly: Lentils and potatoes are incredibly inexpensive, making this a very economical choice.
- Family Favorite: Even picky eaters will enjoy this comforting bowl.
- Completely Vegan: This delicious vegan lentil potato soup is perfect for plant-based diets.
- Versatile: Easily adaptable to your favorite vegetables and spices.
- One-Pot Wonder: Minimal cleanup means more time to relax and enjoy your meal. This vegan lentil potato soup is a lifesaver!
Ingredients for Easy Lentil Potato Soup
Gather these simple ingredients for a truly satisfying vegan lentil potato soup. The beauty of this recipe lies in its humble components, which transform into something magical. I love that the potatoes provide a lovely creamy texture without any dairy, and the lentils offer fantastic protein and fiber. Here’s what you’ll need:
- 1 tablespoon olive oil – for sautéing the aromatics
- 1 medium yellow onion, diced – the base for our flavor
- 2 carrots, peeled and chopped – adds sweetness and color
- 3 ribs celery, chopped – for that classic soup aroma
- 4 cloves garlic, minced or crushed – essential for depth
- 2 tablespoons tomato paste – adds richness and a hint of acidity
- 1 teaspoon ground cumin – warm and earthy
- 1 teaspoon ground coriander – citrusy and fragrant
- 1 teaspoon dried thyme – brings a savory herb note
- 1/2 teaspoon smoked paprika – for a touch of smoky sweetness
- 1/2 teaspoon ground turmeric – adds color and earthy benefits
- 1/8 teaspoon red pepper flakes – a gentle warmth
- 4 cups diced yellow potatoes – creamy texture and hearty substance
- 1 1/2 cups dried green or brown lentils, rinsed – our protein powerhouse
- 7-8 cups vegetable broth or water – the liquid base
- 3 cups thinly sliced kale or Swiss chard – for vibrant greens and nutrients
- 1/2 cup chopped fresh parsley – for a fresh finish
- Salt and black pepper – to taste
- 1 tablespoon soy sauce or tamari, optional – for an umami boost
- 1/2 lemon, juiced – brightens everything up
How to Make the Best Lentil Potato Soup
Creating this nourishing bowl is a breeze, and the aroma that fills your kitchen as it simmers is pure comfort. This lentil and potato soup recipe is designed for ease and maximum flavor.
- Step 1: Get your oven preheating to 375°F (190°C). While the oven heats, grab a large pot or Dutch oven. Add 1 tablespoon of olive oil and place it over medium heat. Toss in the diced yellow onion, chopped carrots, and celery. Season them with a pinch of salt and pepper. Let them soften and become tender, stirring occasionally, for about 8-10 minutes.
- Step 2: Now, let’s build that amazing flavor! Add the minced garlic, tomato paste, ground cumin, ground coriander, dried thyme, smoked paprika, turmeric, and red pepper flakes to the pot. Stir everything constantly for about 1 minute until the spices are really fragrant – you’ll smell that wonderful curry-like aroma!
- Step 3: Add the diced yellow potatoes and the rinsed green or brown lentils to the pot. Give everything a good stir to coat the potatoes and lentils in the spiced mixture. Pour in 7-8 cups of vegetable broth or water. Season generously with salt and pepper. Turn the heat up to medium-high and bring the mixture to a gentle simmer.
- Step 4: Once simmering, reduce the heat to medium-low. Partially cover the pot and let it cook for 18-22 minutes. You’re looking for the lentils to be tender and the potatoes to be easily pierced with a fork. This is where the magic of this simple lentil potato soup really happens.
- Step 5: It’s time for those greens! Scatter the thinly sliced kale or Swiss chard over the top of the soup. Cover the pot completely and let the greens steam for 2-3 minutes, just until they wilt and turn a vibrant bright green.
- Step 6: Stir in about half of the chopped fresh parsley and the soy sauce or tamari, if you’re using it for that extra umami kick. Squeeze in the juice from half a lemon – this really brightens up all the flavors. Taste and adjust the salt and pepper as needed.
- Step 7: Ladle this hearty lentil potato soup into bowls. Garnish with the remaining fresh parsley and serve immediately. Enjoy this comforting meal!
Pro Tips for the Best Lentil Potato Soup
Want to elevate your lentil potato soup game? I’ve got a few tricks up my sleeve that make a world of difference. These tips ensure your soup is not just good, but truly exceptional.
- Rinse your lentils thoroughly before adding them to the pot. This removes any dust or debris and helps prevent them from becoming mushy.
- Don’t skip the sautéing step for the vegetables and spices. This builds a deep flavor base that makes the entire soup more delicious.
- Taste and adjust seasonings at the end. Lemon juice and a touch of soy sauce can really make the flavors pop, especially if your broth is a bit bland.
- If you prefer a thicker soup, you can mash some of the potatoes against the side of the pot with your spoon before adding the greens.
What’s the secret to perfect Lentil Potato Soup?
The real secret to a perfect, creamy lentil potato soup lies in the combination of tender potatoes and well-cooked lentils, plus a little bit of magic from sautéed aromatics and spices. A squeeze of lemon juice at the end brightens everything beautifully. For more on the benefits of ingredients like onions, check out this article on onions.
Can I make Lentil Potato Soup ahead of time?
Absolutely! This lentil potato soup is fantastic for meal prep. It actually tastes even better the next day as the flavors meld. Store it in an airtight container in the refrigerator for up to 4 days.
How do I avoid common mistakes with Lentil Potato Soup?
A common pitfall is overcooking the lentils, which can make them mushy. Also, be sure to season generously throughout the cooking process, not just at the end. Finally, don’t forget that final squeeze of lemon to brighten the flavors.
Best Ways to Serve Lentil Potato Soup
This hearty soup is a complete meal on its own, but it’s also wonderful with a few simple additions. I love serving it with crusty bread for dipping. Seriously, you haven’t lived until you’ve used good bread to soak up every last drop of this deliciousness!
- Crusty Bread: A warm baguette, sourdough, or even a hearty whole wheat bread is perfect for dipping into this flavorful soup.
- Side Salad: Pair it with a light, crisp green salad dressed with a simple vinaigrette to balance the richness of the soup.
- Garnish: A dollop of vegan sour cream or a swirl of coconut milk can add an extra layer of creaminess, making it feel even more special.
When looking for pairing ideas with your potato lentil soup recipe, think about what complements a hearty, savory dish. These simple sides really make the meal shine. For a different kind of soup, consider this roasted carrot soup.
Nutrition Facts for Healthy Lentil Potato Soup
This nutrient-packed bowl of goodness is surprisingly light! Each serving of this healthy lentil potato soup offers a fantastic balance of macros to keep you feeling satisfied and energized. It’s a testament to how flavorful and filling vegan meals can be.
- Calories: 331 kcal
- Fat: 3 g
- Saturated Fat: 0.5 g
- Protein: 17 g
- Carbohydrates: 60 g
- Fiber: 20 g
- Sugar: 5 g
- Sodium: 80 mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Lentil Potato Soup
This comforting soup is fantastic for meal prep, making it easy to enjoy a healthy bowl throughout the week. Storing and reheating this lentil potato soup properly ensures it stays delicious and safe to eat. I love making a big batch on Sunday so I have a quick lentil potato soup ready for lunch or dinner anytime.
- Cool Completely: Always let the soup cool down to room temperature before storing to prevent condensation in the container, which can affect texture.
- Refrigerate: Transfer cooled soup into airtight containers. It will keep well in the refrigerator for 3 to 4 days.
- Freeze for Later: For longer storage, freeze the soup in freezer-safe containers or heavy-duty freezer bags for up to 3 months. Leave a little headspace in the container as liquids expand when frozen.
- Reheating: Gently reheat on the stovetop over medium-low heat, stirring occasionally, until heated through. You can also reheat individual portions in the microwave, covered, for 1-2 minutes, stirring halfway. If the soup seems too thick after chilling, add a splash of vegetable broth or water when reheating.
Frequently Asked Questions About Lentil Potato Soup
Is this Lentil Potato Soup suitable for vegetarians?
Absolutely! This recipe is completely vegan, which automatically makes it perfect for vegetarians. It’s packed with flavor and hearty ingredients, proving that you don’t need meat or dairy for a satisfying meal. This vegetarian lentil potato soup is a crowd-pleaser for everyone.
Can I use different types of lentils or potatoes?
Yes, you can! While green or brown lentils work best because they hold their shape, red lentils will also work but will break down more, creating a creamier texture. For potatoes, Yukon Gold or red potatoes are great choices as they become tender and slightly creamy. Russets will also work but might get a bit mushier. For more on potato varieties, see this guide to potato types.
How can I make this Lentil Potato Soup spicier?
If you love a kick, you can easily amp up the spice! Add more red pepper flakes, a pinch of cayenne pepper, or even a finely chopped jalapeño along with the garlic. A dash of hot sauce stirred in at the end can also add a nice warmth to your lentil potato soup.
What if I don’t have vegetable broth?
No problem at all! You can easily substitute water for the vegetable broth. To ensure your lentil potato soup still has plenty of flavor, consider adding an extra pinch of salt, a bay leaf while it simmers, or a bit more of your favorite herbs. This simple adjustment will keep the taste robust.
Variations of Lentil Potato Soup You Can Try
Once you’ve mastered the basic recipe, there are so many fun ways to customize this comforting soup! I love experimenting to see how different additions change the flavor profile. Here are a few ideas to spark your creativity:
- Spiced Lentil Potato Soup: Want to turn up the heat? Add a pinch of cayenne pepper, a teaspoon of curry powder, or even a fresh chili pepper along with the garlic and spices in Step 2. This creates a wonderfully warm and aromatic spiced lentil potato soup.
- Smoky Lentil Potato Soup: For a deeper, richer flavor, try adding a teaspoon of smoked paprika or even a pinch of chipotle powder. You could also swap some of the vegetable broth for a smoky vegetable broth for an extra layer of complexity.
- Creamy Coconut Lentil Potato Soup: For a decadent, creamy twist without dairy, stir in 1/2 cup of full-fat coconut milk during the last 5 minutes of cooking. This makes for an incredibly rich and satisfying bowl.
- Slow Cooker Lentil Potato Soup: Simply sauté the onions, carrots, and celery, then combine all ingredients (except the greens and parsley) in your slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in greens and parsley before serving.
Amazing Lentil Potato Soup in Under 40 Minutes
- Total Time: 39 minutes
- Yield: 6 servings
- Diet: Vegan
Description
This vegan lentil potato soup is a hearty, nutrient-packed one-pot meal ready in under 40 minutes. It features lentils, potatoes, and greens simmered in a fragrant, curry-inspired broth, making it perfect for a quick family dinner or meal prep.
Ingredients
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, peeled and chopped
- 3 ribs celery, chopped
- 4 cloves garlic, minced or crushed
- 2 tbsp tomato paste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp thyme
- 1/2 tsp smoked paprika
- 1/2 tsp ground turmeric
- 1/8 tsp red pepper flakes
- 4 cups diced yellow potatoes
- 1 1/2 cup dried green or brown lentils, rinsed
- 7–8 cups vegetable broth or water
- 3 cups thinly sliced kale or Swiss chard
- 1/2 cup chopped fresh parsley
- Salt and black pepper
- 1 tbsp soy sauce or tamari, optional
- 1/2 Lemon, juiced
Instructions
- In a large pot, heat 1 tbsp oil over medium heat. Add onions, carrots, and celery. Season with salt and pepper. Cook for 8-10 min, stirring occasionally, until tender.
- Add garlic, tomato paste, cumin, coriander, thyme, smoked paprika, turmeric, and red pepper flakes. Cook for 1 min, stirring often, until fragrant.
- Add potatoes and lentils. Stir to coat in spice mixture. Add vegetable stock. Season well with salt and pepper. Bring to a simmer over medium-high heat.
- Reduce heat to medium-low, cover partially, and cook for 18-22 min, until lentils and potatoes are tender.
- Add kale or Swiss chard on top of the soup. Cover and let steam for 2-3 min, until tender and bright green.
- Stir in half the parsley and soy sauce or tamari, if using. Add lemon juice. Season with salt and pepper to taste.
- Divide soup between bowls. Sprinkle with remaining parsley and enjoy.
Notes
- Store leftover soup in an airtight container in the fridge for up to 4 days. Reheat on the stovetop or in the microwave.
- Freeze cooled soup in a freezer-safe container for up to 3 months. Thaw in the fridge before reheating. For best results, add greens fresh when reheating.
- Prep Time: 10 minutes
- Cook Time: 29 minutes
- Category: Soup
- Method: One-Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 331 kcal
- Sugar: 5 g
- Sodium: 80 mg
- Fat: 3 g
- Saturated Fat: 0.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 20 g
- Protein: 17 g
- Cholesterol: 0 mg