Lentil and Potato Soup
Cozy up with a warm bowl of Lentil and Potato Soup—a hearty, nutritious dish perfect for chilly days. Packed with protein-rich lentils, tender potatoes, carrots, and spices, simmered to perfection. This easy potato soup recipe is full of flavor, fiber, and comforting goodness. Whether you call it lentil potato soup or lentil and potato, carrots, and spices, it’s a satisfying meal that’s vegan, gluten-free, and ideal for lunch or dinner. A wholesome one-pot wonder you’ll want to make again and again!
Ingredients
- 1 cup dried green or brown lentils rinsed
- 2 large potatoes peeled and diced
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 6 cups vegetable broth or chicken broth, if not vegan
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley chopped (optional for garnish)
Instructions
- Prep the Ingredients: Start by rinsing the lentils and prepping your vegetables—dice the potatoes, chop the onions, carrots, celery, and mince the garlic.
- Sauté the Aromatics: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook for about 5–7 minutes until softened and fragrant.
- Add Lentils & Potatoes: Stir in the lentils and potatoes. Let them cook with the sautéed veggies for a couple of minutes to soak in that savory base flavor.
- Simmer with Broth & Spices: Pour in the broth and season with thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until the lentils and potatoes are tender.
- Taste & Serve: Adjust seasoning as needed. Garnish with chopped parsley and serve hot. This Lentil and Potato Soup pairs beautifully with warm crusty bread or a side salad.
Notes
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and cook for about 5 minutes, or until softened.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the lentils, diced potatoes, diced tomatoes (with their juices), vegetable broth, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, or until the lentils and potatoes are tender.
- If desired, stir in the spinach or kale during the last 5 minutes of cooking, until wilted.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.