Why You’ll Love This Recipe
This Lentil Potato Soup is everything you want in a bowl of soup: hearty, nutritious, and incredibly easy to make. The combination of earthy lentils and creamy potatoes results in a satisfying, filling dish. It’s also highly customizable, allowing you to add your favorite herbs, spices, and veggies. Plus, it’s budget-friendly, and you can have a warm, comforting meal ready in under an hour. Perfect for those who love a healthy, homemade dish!
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
1 cup brown or green lentils, rinsed
6 cups vegetable broth (or chicken broth)
1 (14.5 ounce) can diced tomatoes, undrained
1 pound Yukon Gold potatoes, peeled and cubed
1 bay leaf
Salt and freshly ground black pepper to taste
2 tablespoons lemon juice
Fresh parsley, chopped, for garnish
Optional toppings: crusty bread, sour cream, yogurt
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Directions
Sautéing the Vegetables:
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
- Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant.
Building the Soup:
- Add the rinsed lentils to the pot and stir to coat them with the vegetables and spices.
- Pour in the vegetable broth and add the diced tomatoes (undrained). Stir to combine.
- Add the cubed potatoes and the bay leaf. Stir to ensure the ingredients are submerged in the broth.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 20-25 minutes, or until the lentils and potatoes are tender.
Finishing Touches:
- Remove the bay leaf and discard it.
- Season the soup with salt and freshly ground black pepper to taste.
- Stir in the lemon juice to balance the richness.
- For a smoother soup, use an immersion blender to partially blend the soup or transfer a portion to a blender, then return it to the pot.
Serving:
Ladle the soup into bowls, garnish with fresh parsley, and serve hot with optional toppings like crusty bread, sour cream, or yogurt.
Servings and Timing
Yield: About 6 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Variations
- Spicy Lentil Potato Soup: Add more red pepper flakes or a dash of cayenne pepper for extra heat.
- Add Extra Veggies: Feel free to add spinach, kale, or zucchini for additional nutrients and flavor.
- Curry Twist: Add 1 teaspoon of curry powder for an aromatic and spiced version of this soup.
- Creamy Variation: Add a splash of heavy cream or coconut milk for a creamier texture.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Reheat on the stovetop over low heat until warmed through. Add a little water or broth if the soup thickens too much.
FAQs
Can I use red lentils instead of brown or green lentils?
Yes, red lentils cook faster and will break down more, creating a thicker soup. Adjust the cooking time accordingly.
Can I use water instead of vegetable broth?
Water can be used, but vegetable broth enhances the soup’s flavor. You can also use chicken broth if preferred.
How can I make this soup spicier?
Add more red pepper flakes, cayenne pepper, or even a dash of hot sauce to bring more heat to the soup.
Can I make this soup in advance?
Yes, this soup tastes even better the next day as the flavors meld together. Store it in the refrigerator for up to 3 days.
Can I make this soup without potatoes?
Yes, you can omit the potatoes for a lighter version, or substitute with other vegetables like sweet potatoes or butternut squash.
How do I make this soup vegan?
Ensure you’re using vegetable broth and omit any dairy toppings, such as sour cream or cheese, to keep it vegan.
Can I use frozen vegetables instead of fresh?
Yes, frozen carrots, celery, and other vegetables can be used in place of fresh vegetables.
What should I serve with this soup?
Crusty bread, a side salad, or a dollop of sour cream or yogurt are great options to serve with this soup.
Can I use other types of potatoes?
Yukon Gold potatoes work best due to their creamy texture, but you can use russet or red potatoes if preferred.
Conclusion
This Lentil Potato Soup is a comforting, hearty, and healthy dish that’s perfect for any occasion. With its rich flavors and simple ingredients, it’s a meal that will warm you from the inside out. Whether you make it for a cozy weeknight dinner or a meal to share with loved ones, this soup is sure to satisfy. Plus, it’s easily customizable to suit your preferences, making it a versatile recipe that you’ll return to again and again.
Lentil Potato Soup: A Hearty and Healthy Recipe
- Total Time: 40 minutes
- Yield: undefined
Description
Lentil Potato Soup is a comforting and nourishing dish made with tender lentils, creamy potatoes, and a flavorful broth. This hearty and healthy soup is perfect for chilly evenings or busy weeknights, offering both comfort and health in every spoonful.
Ingredients
1 tablespoon olive oil
1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
1 cup brown or green lentils, rinsed
6 cups vegetable broth (or chicken broth)
1 (14.5 ounce) can diced tomatoes, undrained
1 pound Yukon Gold potatoes, peeled and cubed
1 bay leaf
Salt and freshly ground black pepper to taste
2 tablespoons lemon juice
Fresh parsley, chopped, for garnish
Optional toppings: crusty bread, sour cream, yogurt
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery, cooking for 5-7 minutes until softened. Add garlic, thyme, rosemary, and red pepper flakes (if using), cooking for another minute until fragrant.
- Add the rinsed lentils to the pot, stirring to coat them in the vegetables and spices. Pour in vegetable broth and add the diced tomatoes with juices. Stir to combine. Add cubed potatoes and bay leaf, ensuring the ingredients are submerged in the broth. Bring the soup to a boil, then reduce the heat to low, covering and simmering for 20-25 minutes, or until the lentils and potatoes are tender.
- Remove the bay leaf. Season the soup with salt and pepper to taste, then stir in the lemon juice for added brightness.
- If you prefer a smoother soup, use an immersion blender to partially blend the soup or transfer a portion to a blender, then return it to the pot.
- Ladle the soup into bowls, garnish with fresh parsley, and serve with optional toppings like crusty bread, sour cream, or yogurt.
Notes
Add extra veggies like spinach, kale, or zucchini for added nutrients and flavor.
For a spicier kick, increase the red pepper flakes or add cayenne pepper to taste.
For a creamy texture, add a splash of heavy cream or coconut milk at the end of cooking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: undefined
- Cuisine: Comfort Food
