Looking for a wholesome and satisfying soup to warm you up on a chilly day? This Hearty Lentil and Potato Soup is just what you need. Made with simple, nourishing ingredients like lentils, potatoes, and a mix of vegetables, this cozy soup is full of flavor, easy to make, and completely plant-based. It’s a go-to comfort food that’s also packed with fiber, protein, and essential vitamins to keep you energized and full.
Why You’ll Love This Lentil and Potato Soup
- Nutrient-Dense: Lentils and potatoes provide complex carbs, protein, and essential nutrients like iron and potassium.
- Budget-Friendly: This recipe uses affordable pantry staples and vegetables.
- Vegan & Gluten-Free: Naturally free from animal products and gluten, making it suitable for many dietary needs.
- Customizable: Add your favorite herbs, greens, or veggies for a personalized touch.
- Meal Prep Friendly: Stores well and gets even better the next day.
Ingredients
- 2 tbsp 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 tsp ground cumin
- 1 tsp smoked paprika
- ½ tsp dried thyme
- ½ tsp dried rosemary
- Salt and black pepper, to taste
- 2 cups spinach or kale (optional)
- Fresh parsley, for garnish
Instructions
- Sauté the Vegetables
In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery. Cook for 5–7 minutes, or until softened. - Add Garlic
Stir in the minced garlic and cook for another minute until fragrant. - Combine Core Ingredients
Add the rinsed lentils, diced potatoes, canned tomatoes, vegetable broth, cumin, smoked paprika, thyme, rosemary, salt, and pepper. Stir to combine. - Simmer the Soup
Bring to a boil, then reduce heat to low. Cover and let simmer for 30–40 minutes, or until the lentils and potatoes are tender. - Add Greens (Optional)
If using spinach or kale, stir it in during the last 5 minutes of cooking until wilted. - Finish and Serve
Taste and adjust seasoning. Serve hot, garnished with chopped parsley.
Tips for the Best Lentil and Potato Soup
- Use any potato: Yukon gold, red, or Russet potatoes all work well.
- Want it creamy? Blend a portion with an immersion blender to thicken.
- Boost nutrition: Add greens like kale or spinach.
- Spice it up: A pinch of red pepper flakes or a diced jalapeño adds heat.
Serving Suggestions
- With Bread: Serve alongside crusty bread, garlic toast, or sourdough for dipping.
- Add Creaminess: Top with a dollop of plant-based yogurt or regular sour cream.
- Pair with Salad: A crisp green salad or cucumber tomato salad balances the warmth of the soup.
- Finish with Fresh Herbs: Parsley, basil, or even cilantro add a bright touch.
Storage & Meal Prep Tips
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge or reheat from frozen.
- Reheat: Warm on the stove or in the microwave. Add a splash of broth or water if it thickens too much.
FAQs
Can I use canned lentils instead of dried?
Yes! Just drain and rinse them. Add during the last 10–15 minutes since they’re already cooked.
Is this soup gluten-free?
Yes, it contains no gluten ingredients. Just make sure to pair with gluten-free bread if needed.
Can I make it ahead of time?
Definitely! The flavors develop even more after a day in the fridge.
Can I add other vegetables?
Absolutely. Try zucchini, bell peppers, green beans, or whatever you have on hand.
Final Thoughts
This Hearty Lentil and Potato Soup is everything a comforting soup should be—easy to make, nutritious, and full of flavor. Whether you’re meal-prepping for the week or looking for a warm bowl of goodness on a cold day, this soup is a reliable favorite you’ll come back to again and again.