There’s something about a big, cozy bowl of soup that feels like a warm hug, and this Lentil Potato Soup is no exception. It’s hearty, comforting, and packed with flavor in every spoonful. Plus, it’s super easy to make and full of wholesome ingredients that leave you feeling satisfied and nourished. Whether you’re warming up on a chilly evening or just in the mood for something wholesome, this soup has you covered. You’ll be craving it over and over again!
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Why You’ll Love Lentil Potato Soup
This soup isn’t just another meal; it’s a moment of comfort and satisfaction. Here’s why it’s bound to become a favorite:
Versatile: You can enjoy this soup on its own or pair it with some crusty bread for a more filling meal. It’s perfect for lunch or dinner and can even be meal-prepped for the week ahead.
Budget-Friendly: This is one of those soups that uses simple, affordable ingredients that you probably already have in your kitchen. It’s easy on your wallet but big on flavor!
Quick and Easy: This recipe doesn’t take long to prepare, and it’s super simple to make. Even if you’re not an experienced cook, you’ll find it straightforward and fuss-free.
Customizable: Love extra spices? Add a pinch of cumin or smoked paprika. Want more greens? Throw in a handful of spinach or kale. The options are endless, so feel free to make it your own.
Hearty and Filling: With potatoes and lentils, this soup is packed with fiber and protein, making it satisfying and filling without being too heavy.
Ingredients
Let’s talk about the ingredients that come together to create this nourishing soup. You don’t need anything fancy—just the basics, and trust me, they work wonders!
Lentils: The heart of the soup! Lentils are packed with protein, fiber, and all sorts of good-for-you nutrients. They add a hearty texture that’s perfect in soups.
Potatoes: Tender, creamy potatoes are the perfect complement to the lentils. They add a comforting starchiness that helps thicken the soup.
Carrots: These little guys add a touch of sweetness and a pop of color to the soup, making every bite even more delicious.
Celery: A classic soup ingredient, celery adds a mild, fresh crunch that balances out the heartier ingredients.
Onion and Garlic: These aromatics are the foundation of so many great soups. They give the broth depth and richness.
Vegetable Broth: A good, flavorful vegetable broth is key to giving the soup its savory, umami base.
Tomatoes: A can of diced tomatoes adds a subtle acidity and depth of flavor, rounding out the soup perfectly.
Spinach: Fresh spinach is optional, but it adds a burst of greenery and extra nutrition to the soup.
Seasoning: Salt, pepper, thyme, and bay leaves help enhance the natural flavors of the vegetables and lentils.
(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)
Instructions
Ready to dive into this hearty, wholesome soup? Let’s get cooking!
Prepare the Vegetables: Start by chopping your potatoes, carrots, celery, onion, and garlic. You want everything to be cut into bite-sized pieces to ensure even cooking.
Sauté the Aromatics: In a large pot, heat some olive oil over medium heat. Add the onion and garlic, and sauté until softened and fragrant, about 3-4 minutes. This is the base of your soup’s flavor.
Add the Vegetables: Add the chopped potatoes, carrots, and celery to the pot and stir to combine. Let them cook for another 5 minutes to develop some flavor.
Add the Lentils and Broth: Stir in the lentils and pour in the vegetable broth. Add the diced tomatoes, along with the thyme and bay leaves. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes, or until the lentils and vegetables are tender.
Add the Spinach: If you’re using spinach, add it to the soup in the last few minutes of cooking. It’ll wilt down and add a lovely green color and nutrition.
Season to Taste: Taste your soup and season with salt and pepper as needed. Don’t be afraid to add a little more thyme or even a dash of red pepper flakes for some extra heat.
Serve and Enjoy: Ladle the soup into bowls, and enjoy the cozy goodness! Pair it with a slice of crusty bread for the perfect meal.
How to Serve Lentil Potato Soup
This soup is perfect on its own, but if you want to take it to the next level, here are some tasty ideas:
With Crusty Bread: You can’t go wrong with a slice of toasted, crusty bread to dip into the soup. It adds a lovely crunch and makes it feel even more like a full meal.
With a Side Salad: A fresh, crisp salad is a great side to balance out the richness of the soup. Try a simple green salad with a light vinaigrette.
With Grated Cheese: A sprinkle of Parmesan or shredded cheddar cheese on top of the soup can add an extra layer of flavor.
Additional Tips
Here are a few extra tips to make this soup even better:
Make It Ahead: This soup actually gets better the next day as the flavors continue to meld together. It’s a great make-ahead meal.
Freeze It: This soup freezes really well. If you have leftovers, store them in an airtight container and freeze for up to 3 months. Just reheat when you’re ready for more!
Adjust the Texture: For a smoother texture, you can blend part of the soup with an immersion blender or regular blender. This will make the soup creamier without adding any dairy.
Spice It Up: If you like a little heat, add a pinch of cayenne pepper or a dash of smoked paprika to the soup.
FAQ Section
Q1: Can I use different vegetables?
A1: Absolutely! You can add any root vegetables you like, such as parsnips or sweet potatoes, for a fun twist.
Q2: Can I make this soup in the slow cooker?
A2: Yes! Add all the ingredients to your slow cooker and cook on low for 6-8 hours, or until the lentils and vegetables are tender.
Q3: Can I use dried lentils instead of canned?
A3: Yes, just make sure to rinse the lentils thoroughly before adding them to the soup. They may need a little extra cooking time.
Q4: Can I make this soup spicy?
A4: Absolutely! Add some chili flakes or a chopped jalapeño for a little kick.
Q5: Can I use chicken broth instead of vegetable broth?
A5: Yes, chicken broth works just fine if you prefer a non-vegetarian version.
Q6: How can I make this soup vegan?
A6: This soup is already vegan, as it uses vegetable broth and no dairy products.
Q7: Can I add beans to the soup?
A7: Yes! Adding beans, like cannellini or kidney beans, will give the soup extra protein and make it even heartier.
Q8: Can I make this soup gluten-free?
A8: Yes, this soup is naturally gluten-free, as it doesn’t contain any gluten-based ingredients.
Q9: How long will this soup last in the fridge?
A9: It will last for about 4-5 days in the fridge when stored in an airtight container.
Q10: Can I add coconut milk to make it creamy?
A10: Yes! Adding a can of coconut milk toward the end of cooking will give the soup a rich, creamy texture.
Conclusion
This Lentil Potato Soup is one of those recipes that makes you feel all warm and cozy from the inside out. It’s hearty, healthy, and totally comforting—everything you need for a feel-good meal. Whether you’re serving it on a cold night or meal prepping for the week, this soup is sure to become a favorite in your kitchen. So, grab a bowl, get cozy, and enjoy!
Print
Lentil Potato Soup
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
- Total Time: 0 hours
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
A hearty and nutritious soup made with lentils, potatoes, and vegetables, simmered in a savory broth. Perfect for a cozy meal on a chilly day!
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional:
- 1/4 cup chopped fresh parsley
- Crumbled feta cheese or Greek yogurt for garnish
Instructions
- Sauté Veggies:
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5 minutes. Add garlic and cook for 1 minute more.
- Add Remaining Ingredients:
- Stir in potatoes, lentils, vegetable broth, diced tomatoes, thyme, salt, and pepper. Bring to a simmer, then reduce heat to low, cover, and cook for 20-30 minutes, or until lentils and potatoes are tender.
- Simmer and Serve:
- Stir occasionally. If the soup is too thick, add a little more broth. Garnish with parsley, feta cheese, or Greek yogurt, if desired.
Notes
- Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Hearty Additions: Include chopped kale, spinach, or Swiss chard in the last 10 minutes of cooking.
- Creamy Touch: Puree a portion of the soup with an immersion blender for a smoother texture.
- Make it Ahead: This soup reheats well. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 7g
- Sodium: 650 mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45
- Fiber: 12g
- Protein: 12g
- Cholesterol: 0mg