Go Back
–+ servings
Hearty Lentil and Potato Soup

Hearty Lentil and Potato Soup for Cozy, Nourishing Nights

Hearty Lentil and Potato Soup combines comfort and nutrition in one bowl, perfect for any day of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 bowls
Course: Soups
Cuisine: Mediterranean
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 tablespoons Olive Oil or avocado oil for a different flavor
  • 1 large Onion (diced) shallots can enhance sweetness if desired
  • 3 cloves Garlic (minced) fresh garlic preferred for the best taste
  • 2 large Carrots (diced) substitute parsnips for a unique sweetness
  • 2 stalks Celery (diced) fennel offers an exciting twist if desired
  • 1.5 cups Dried Green or Brown Lentils (rinsed) use red lentils for a quicker, creamier consistency
  • 2 medium Potatoes (diced) sweet potatoes add a nutritious and sweet twist
  • 14.5 ounces Diced Tomatoes (with juices) consider fire-roasted tomatoes for deeper flavor
  • 8 cups Vegetable Broth swap in chicken broth for a non-vegan twist
  • 1 teaspoon Ground Cumin toasting cumin seeds can amplify taste
  • 1 teaspoon Smoked Paprika use regular paprika for a milder option
  • 0.5 teaspoon Dried Thyme fresh thyme can brighten the flavor profile
  • 0.5 teaspoon Dried Rosemary use sparingly as its potency is strong
  • Salt and Black Pepper to taste, adjust based on the saltiness of broth
  • 2 cups Fresh Spinach or Kale (optional) add it towards the end to keep its vibrant color
  • Fresh Parsley for garnish

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 diced onion, 2 diced carrots, and 2 diced celery stalks. Sauté for about 5-7 minutes, until translucent.
  2. Stir in 3 cloves of minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of dried thyme, and ½ teaspoon of dried rosemary. Cook for an additional 1-2 minutes.
  3. Add 1½ cups of rinsed lentils, 2 diced potatoes, and a 14.5 oz can of diced tomatoes. Pour in 8 cups of vegetable broth and mix thoroughly. Bring to a gentle boil.
  4. Once boiling, reduce heat to low and cover. Allow to simmer for 30-35 minutes, until lentils and potatoes are tender.
  5. Taste and season with salt and black pepper. Stir in 2 cups of fresh spinach or kale, allowing them to wilt.
  6. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve warm.

Nutrition

Serving: 1bowlCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gSodium: 500mgPotassium: 700mgFiber: 10gSugar: 4gVitamin A: 1800IUVitamin C: 30mgCalcium: 60mgIron: 3mg

Notes

This soup stores well in the fridge for up to 5 days and freezes beautifully for about 3 months.

Tried this recipe?

Let us know how it was!