Lentil Potato Soup

Bowl of a hearty soup with potatoes, carrots, lentils and kale.

4.50 from 4 votes

This vegan lentil potato soup recipe is perfect for a quick, healthy meal or meal prep, with nourishing ingredients and simple steps that make it a go-to recipe for busy days.

Prep Time10

Cook Time29

Total Time39

Course: Soup

Cuisine: Amercian

Diet: Vegan

Servings:

Author: Deryn Macey

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 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
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.
1 tbsp olive oil, 1 medium yellow onion, 2 carrots, 3 ribs celery
Add garlic, tomato paste, cumin, coriander, thyme, smoked paprika, turmeric and a pinch of chili flakes. Cook for 1 min, stirring often, until fragrant.
4 cloves garlic, 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
Add potatoes and lentils. Give it a good stir to coat in spice mixture. Add vegetable stock. Season well with salt and pepper. Bring to a simmer over medium high heat. Once simmering, reduce heat to medium low. Cook partially covered for 18-22 min, until lentils and potatoes are tender.
4 cups diced yellow potatoes, 1 ½ cup dried green or brown lentils, 7-8 cups vegetable broth or water
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.
3 cups thinly sliced kale or Swiss chard
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.
1/2 cup chopped fresh parsley, 1 tbsp soy sauce or tamari, ½ Lemon
Divide soup between bowls. Sprinkle remaining parsley any other fresh herbs you enjoy over top. Add another squeeze of fresh lemon juice and enjoy.

Notes

Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop in a pot or in individual servings in the microwave until heated through. To freeze, let cool then transfer to a freezer-safe container and freeze up to 3 months. Thaw in the fridge before reheating.

Nutrition