Lentil and Potato Soup Recipe

This Lentil and Potato Soup is a hearty, protein-packed, and comforting dish, perfect for chilly evenings or a nutritious meal prep option.

Made with simple pantry staples like lentils, potatoes, and aromatic spices, it’s a one-pot meal that is both delicious and nourishing. The flavors deepen as the soup simmers, resulting in a rich and satisfying bowl of goodness.

Ingredients

For the Soup:

• 1 tbsp olive oil
• 1 small onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp dried thyme
• 1 cup green or brown lentils, rinsed
• 2 medium potatoes, diced
• 1 (14.5 oz) can diced tomatoes
• 6 cups vegetable broth
• 1 bay leaf
• Salt and black pepper, to taste
• 1 tbsp lemon juice (optional, for brightness)
• 1/4 cup fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Vegetables

In a large heavy-bottomed pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, stirring frequently. Cook for about 5-6 minutes until the vegetables begin to soften. Stir in the garlic, cumin, smoked paprika, and thyme, and cook for another 1-2 minutes, stirring constantly. The spices should become fragrant but not burn.

2. Add the Lentils and Potatoes

Add the rinsed lentils and diced potatoes to the pot, stirring well to coat them in the seasonings. Pour in the diced tomatoes and vegetable broth, and toss in the bay leaf. Stir everything together and bring the mixture to a gentle boil over medium-high heat.

3. Simmer Until Tender

Reduce the heat to low, cover partially, and let the soup simmer for 25-30 minutes, or until the lentils and potatoes are fork-tender. Stir occasionally to prevent anything from sticking to the bottom. If the soup becomes too thick, add more broth or water as needed.

4. Adjust Seasoning and Finish

Taste the soup and season with salt and black pepper as needed. Stir in lemon juice for a subtle brightness that enhances the flavors. Remove and discard the bay leaf before serving.

5. Serve and Garnish

Ladle the soup into bowls and top with fresh parsley. Serve warm with crusty bread, a drizzle of olive oil, or a sprinkle of red pepper flakes for added depth.

Cooking Tips & Notes

• Choosing the Right Lentils: Green or brown lentils hold their shape well, making them perfect for soups. Red lentils cook faster and tend to break down, creating a thicker, stew-like consistency.
• Boosting Flavor: For a richer taste, try sautéing the vegetables in butter or add a splash of coconut milk for a creamy finish. A pinch of red pepper flakes can also add a hint of heat.
• Make it Heartier: Add extra protein by stirring in chickpeas, shredded chicken, or tofu. You can also mix in spinach or kale in the last few minutes of cooking for added nutrients.
• Storage & Reheating: This soup stores well in an airtight container in the fridge for 4-5 days and can be frozen for up to 3 months. Reheat on the stove over low heat, adding extra broth if needed.

Serving Suggestions

• Crusty Bread: Serve with warm garlic bread, a rustic baguette, or pita to soak up the flavorful broth.
• Fresh Greens: Pair with a crisp green salad drizzled with a light vinaigrette for a refreshing contrast.
• Toppings for Extra Flavor: Garnish with grated Parmesan cheese, a spoonful of Greek yogurt, or a dollop of pesto to enhance the depth of flavor.
• Spicy Kick: If you like spice, sprinkle some red pepper flakes or a dash of hot sauce over the soup before serving.
• Pair with a Sandwich: Enjoy alongside a grilled cheese or roasted vegetable sandwich for a cozy and filling meal.

This Lentil and Potato Soup is packed with wholesome ingredients and deep flavors, making it a perfect meal for busy weeknights or leisurely weekend cooking. Enjoy its hearty warmth with your favorite sides!