Hearty Lentil and Potato Soup
There’s something incredibly satisfying about a warm bowl of hearty lentil and potato soup on a chilly day. The combination of tender lentils, creamy potatoes, and aromatic spices makes this dish both nourishing and deeply comforting. Whether you’re looking for a simple weeknight dinner or meal prep for the week, this soup is a winner.
Lentils provide a rich source of protein and fiber, making this soup as nutritious as it is delicious. Potatoes, with their naturally creamy texture, add heartiness and depth, ensuring every spoonful is satisfying. A blend of herbs and seasonings enhances the flavors, creating a balanced and flavorful dish that appeals to all taste buds.
Another reason to love this recipe? It’s completely plant-based, gluten-free, and budget-friendly. With just a handful of pantry staples, you can create a wholesome meal that’s not only easy to make but also packed with essential nutrients. Plus, it’s a one-pot recipe, which means less cleanup and more time to enjoy your meal!
Whether you’re serving it as a main dish with crusty bread or pairing it with a fresh salad, this soup is sure to be a crowd-pleaser. It’s a cozy, soul-warming meal that’s perfect for any season.
Why You’ll Love This Recipe
- Nutrient-packed: Lentils provide plant-based protein and fiber, while potatoes offer satisfying comfort.
- Budget-friendly: Uses affordable, pantry-friendly ingredients.
- Easy to make: A one-pot wonder that requires minimal effort.
- Perfect for meal prep: It stores well and tastes even better the next day!
- Dietary-friendly: Naturally vegan and gluten-free.
Perfect Pairings
This hearty lentil and potato soup pairs well with:
- Crusty bread: A slice of sourdough or whole grain bread for dipping.
- Green salad: A fresh spinach or kale salad with a lemon vinaigrette.
- Roasted vegetables: Serve with roasted Brussels sprouts or carrots for extra nutrients.
Tips for the Perfect Soup
- Choose the right lentils: Green or brown lentils hold their shape well, while red lentils will create a creamier texture.
- Cut potatoes evenly: This ensures they cook at the same rate and don’t become too mushy.
- Layer the flavors: Sautéing the aromatics first brings out the depth of flavor in the soup.
- Don’t skip the lemon juice: A splash of acidity at the end brightens up the flavors.
- Adjust thickness: Add extra broth if the soup is too thick or let it simmer longer for a heartier consistency.
- Make it ahead: This soup tastes even better the next day as the flavors meld together.
Hearty Lentil and Potato Soup
Ingredients
- 1 cup dried lentils green or brown, rinsed
- 2 medium potatoes diced
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 6 cups vegetable broth
- 1 can 14.5 oz diced tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- 1/2 teaspoon black pepper
- 1 teaspoon salt adjust to taste
- 2 tablespoons olive oil
- 1 bay leaf
- 1 tablespoon lemon juice optional, for brightness
- Fresh parsley for garnish optional
Instructions
- Sauté the aromatics: In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened. Stir in the garlic and cook for another minute until fragrant.
- Add spices and base ingredients: Sprinkle in the cumin, smoked paprika, thyme, salt, and black pepper. Stir well. Add the lentils, diced potatoes, and diced tomatoes (with juices). Mix to coat everything in the seasoning.
- Simmer the soup: Pour in the vegetable broth and add the bay leaf. Bring the soup to a boil, then reduce heat and let it simmer for about 30-35 minutes, or until the lentils and potatoes are tender.
- Finish with flavor: Stir in the lemon juice for a touch of brightness. Taste and adjust seasoning as needed.
- Serve and enjoy: Remove the bay leaf, ladle the soup into bowls, and garnish with fresh parsley. Serve with crusty bread for a complete meal!
Variations and Substitutions
- Add more protein: Stir in cooked chickpeas or white beans for extra plant-based protein.
- Make it creamy: Blend half the soup for a thicker, creamier texture.
- Spice it up: Add a pinch of red pepper flakes for a little heat.
- Swap the potatoes: Use sweet potatoes or butternut squash for a slightly different flavor.
Common Questions
Can I use canned lentils instead of dried?
Yes! If using canned lentils, reduce the cooking time to about 20 minutes, as they are already softened.
How do I store leftovers?
Store in an airtight container in the refrigerator for up to 5 days. This soup also freezes well for up to 3 months.
Can I make this in a slow cooker?
Absolutely! Sauté the onions, carrots, and celery first, then add everything to a slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
What if my soup is too thick?
Simply add more vegetable broth or water to thin it out to your desired consistency.
This Hearty Lentil and Potato Soup is the perfect cozy meal for any occasion. Whether you’re meal prepping for the week or looking for a comforting dish to warm you up, this soup delivers both nourishment and incredible flavor. Try it today and let us know how you love to enjoy it!
