Lentil Potato Soup
on Nov 29, 2024
This post may contain affiliate links.
Cozy up with a bowl of Lentil Potato Soup, a hearty, nutrient-packed one-pot meal that’s easy to make in 40 minutes.
About the Recipe
This one-pot recipe combines lentils, potatoes, and vibrant greens in a flavorful broth spiced with warm curry-inspired spices. Ready in just 40 minutes, it’s a simple, satisfying option for a wholesome family dinner or meal prep. Here are a few reasons to love it:
- High in protein and fiber.
- Packed with nutrition.
- Easy to make in one pot.
- Ready in under 40 minutes.
- Simple ingredients.
- Bold combination of spices and rich depth of flavour.
- Meal prep-friendly.
- Can be frozen.
Lentils are a wonderfully nutritious and budget-friendly soup ingredient. You can also try them in this Chickpea Lentil Soup, Kale Lentil Soup and Vegan Red Lentil Tomato Soup.
Ingredient Notes
- Lentils: Use green or brown lentils, as they hold their shape well and cook in about 20 minutes. You can use red lentils; however, they will break down and soften more during cooking so the soup will have a different texture.
- Potatoes: Yellow potatoes are suggested. Feel free to use russet, red potatoes, or even sweet potatoes for a slightly sweeter flavor. Peel the potatoes if using russet potatoes or sweet potatoes.
- Vegetables: The classic mirepoix trio of onion, carrots, and celery creates a flavorful base. If you’re missing one, increase the amount of the others or add diced bell peppers. You can also add cauliflower.
- Greens: Swiss chard or kale works wonderfully, adding color and nutrition. Spinach, collard greens, or arugula can be used instead. Add delicate greens like spinach towards the end to prevent overcooking.
- Spices: If you don’t have smoked paprika, regular paprika works.
- Soy Sauce: Tamari is a great gluten-free option. Coconut aminos can also be used for a soy-free alternative.
Step-by-Step Instructions
Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Season with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until the vegetables are tender.
Step 2: Add the garlic, tomato paste, cumin, coriander, thyme, smoked paprika, turmeric, and a pinch of red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant.
Step 3: Stir in the diced potatoes and rinsed lentils to coat them in the spice mixture.
Step 4: Pour in the vegetable stock or water, and add the bay leaves if using. Season with salt and pepper, then bring the soup to a simmer. Reduce the heat to medium-low, cover partially, and cook for 18–22 minutes until the lentils and potatoes are tender.
Step 5: Place the swiss chard or kale on top of the soup. Cover and let the greens steam for 2–3 minutes until they are tender and bright green.
Step 6: Stir in half of the parsley, the lemon juice, and the soy sauce or tamari. Adjust seasoning with salt and pepper to taste. Divide the soup into bowls and garnish with the remaining parsley. Enjoy with a slice of crusty bread or on its own for a wholesome meal.
Recipe FAQs
Yes! This soup stores well in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.
Absolutely. Freeze in individual portions for up to 3 months. For best results, leave out the greens and add them fresh when reheating.
This soup pairs perfectly with crusty bread, a simple side salad, or even a dollop of plant-based yogurt or sour cream on top.
Did you try this recipe? I’d love to hear about it! Scroll down to comment section below to leave your star rating and review.
⭐⭐⭐⭐⭐
Lentil Potato Soup
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
- ½ tsp smoked paprika
- ½ tsp ground turmeric
- 1/8 tsp red pepper flakes
- 4 cups diced yellow potatoes, approx. 3 med sized
- 1 ½ cup dried green or brown lentils, rinsed
- 7-8 cups vegetable stock or water
- 3 cups thinly sliced kale or Swiss chard
- 1/2 cup chopped parsley
- Salt and pepper
- 1 tbsp soy sauce or tamari, optional
- ½ Lemon, juiced
Instructions
- In a large pot, heat 1 tbsp oil over medium heat. When the pot is hot, add onions, carrots and celery. Season with salt and pepper. Cook for 8-10 min, stirring occasionally, until just tender.
- Add garlic, tomato paste, cumin, coriander, thyme, smoked paprika, turmeric and a pinch of chili 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. Once simmering, reduce heat to medium low. Cook partially covered for 18-22 min, until lentils and potatoes are tender.
- Add swiss chard or kale on the top of soup, no need to stir in. Cover and let steam for 2-3 min, until tender and bright green.
- Stir in half the parsley and the soy sauce or tamari, if using. Add a squeeze of lemon juice. Season with salt and pepper, to taste.
- Divide soup between bowls. Sprinkle remaining parsley over top. Serve with lemon wedges.
