Description
This Easy Lentil Potato Soup is a hearty and comforting Mediterranean-inspired recipe that’s simple to make and perfect for a nutritious meal. Combining protein-rich lentils, tender potatoes, and aromatic vegetables and spices, this vegan and gluten-free soup delivers warmth, flavor, and wholesome goodness in every bowl.
Ingredients
Scale
Vegetables and Aromatics
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and diced
Spices and Seasonings
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon dried thyme
- Salt and pepper to taste
- 1 bay leaf
- Juice of 1/2 lemon (optional)
Legumes and Broth
- 1 cup dried brown or green lentils, rinsed
- 6 cups vegetable broth
Garnish
- Chopped fresh parsley
Instructions
- Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery and sauté for 5 to 7 minutes until the vegetables soften.
- Add spices and garlic: Stir in the minced garlic, ground cumin, smoked paprika, and dried thyme. Cook for about 1 minute until fragrant, taking care to avoid burning the garlic.
- Add lentils, potatoes, and broth: Pour in the rinsed lentils, diced potatoes, vegetable broth, and add the bay leaf. Stir to combine all ingredients evenly.
- Simmer the soup: Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 30 to 35 minutes, or until the lentils and potatoes are tender.
- Remove bay leaf and blend (optional): Take out the bay leaf. For a creamier texture, blend a portion of the soup using an immersion blender, or leave it chunky if preferred.
- Finish seasoning: Stir in the lemon juice if using, and season the soup with salt and pepper to taste.
- Serve: Ladle the hot soup into bowls, garnish with fresh chopped parsley, and serve warm for a comforting meal.
Notes
- The soup keeps well refrigerated for up to 5 days and freezes beautifully, making it great for meal prep.
- Add fresh spinach or kale in the last 5 minutes of cooking to include extra greens and nutrients.
- For a quicker-cooking version with a softer texture, substitute brown or green lentils with red lentils.
