Easy Hearty Healthy Lentil Potato Soup Recipe
Picture this: it’s a chilly evening, and all you want is something warm, hearty, and comforting. Enter lentil potato soup—a one-pot wonder that’s not only nutritious but also deeply satisfying.
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Easy delicious lentil potato soup
This humble soup is packed with protein-rich lentils, tender potatoes, and fragrant spices, making it the perfect meal for cozy nights. And did I say it tastes delicious? Yes, it does.
Why You’ll Love This Recipe
- Easy and Affordable: Uses pantry staples and budget-friendly simple ingredients.
- Healthy Comfort Food: Loaded with plant-based protein, fiber, and nutrients.
- Customizable: Adjust spices, add veggies, or make it creamy to suit your taste.
- Easy to make: This soup just takes a few steps to make and cooks up quickly.
- It’s delicious and cozy!
Ingredients You’ll Need
- Olive oil (2 tbsp): For sautéing the aromatics and adding depth of flavor.
- Onion (1, chopped): Provides a savory base.
- Garlic (4 cloves, minced): Brings warmth and aroma.
- Carrots (2, diced): Adds a touch of sweetness and vibrant color.
- Celery (2 stalks, diced): For crunch and balance.
- Potatoes (3 medium, diced): Creamy and filling. Yukon Gold or red potatoes work best.
- Lentils (1 cup, rinsed): Use green or brown lentils for a hearty texture.
- Tomato paste (2 tbsp): Enhances the soup’s richness.
- Vegetable stock (6 cups): The flavorful liquid base. If you want to keep it vegan, use vegetable stock.
- Bay leaf (1): For a subtle earthy note.
- Ground cumin (1 tsp): Adds a warm, smoky flavor.
- 1 tsp Curry powder ( gives this soup depth and complexity)
- Smoked paprika (1 tsp): Boosts depth and complexity.
- Salt and black pepper: To taste.
- Fresh parsley (for garnish): Adds a pop of freshness.
- A splash of lemon juice -brightens the flavors
- A dash of pepper flakes. A bit of spice kicks this soup up a notch.
See the recipe card below for step-by-step instructions.
Variations
- Creamy Lentil Potato Soup: Blend half the soup using an immersion blender for a creamier texture.
- Spicy Kick: Add red pepper flakes or diced jalapeño for extra heat.
- Extra Veggies: Stir in spinach, kale, collard greens, or zucchini during the last 5 minutes of cooking.
- Curry Twist: Replace cumin and smoked paprika with 2 tsp of curry powder for an Indian-inspired flavor.
- Protein Boost: Add cooked chicken, turkey, or sausage to make it even heartier.
- Herbaceous Delight: Add fresh thyme or rosemary for a more herb-forward profile.
- Sweet potatoes- Use sweet potatoes instead of regular potatoes.
Storage Tips for Lentil Potato Soup
One of the best things about hearty but simple lentil potato soup is how well it stores, making it perfect for meal prep or leftovers!
Refrigeration
- How to Store: Allow the soup to cool completely before transferring it to an airtight container.
- Shelf Life: It will keep in the refrigerator for up to 4-5 days.
- Reheating: Warm it on the stovetop over medium heat or in the microwave, stirring occasionally. Add a splash of water or broth if the soup has thickened too much.
Freezing
- How to Freeze: This potato lentil soup freezes well. Once cooled, pour the soup into a freezer-safe container or resealable freezer bag. Leave some space for expansion.
- Shelf Life: Store in the freezer for up to 3 months.
- Thawing and Reheating: Thaw overnight in the refrigerator or place the frozen soup directly in a pot over low heat to reheat. Stir occasionally and add a bit of broth or water if needed.
Pro Tips
- Potato Texture: Potatoes can become slightly grainy when frozen and thawed. If you plan to freeze the soup, consider mashing the potatoes slightly before freezing or adding fresh potatoes when reheating.
- Portioning: Divide the soup into individual portions before freezing for easy grab-and-go meals.
I hope you will make this lentil soup this winter. If you do this may very well become one of your favorite soups.
Lentil Potato Soup
Warm up with this hearty Lentil Potato Soup! Packed with protein-rich lentils, tender potatoes, and cozy spices, it’s a healthy, comforting meal that’s easy to make and perfect for chilly days. Includes storage tips and variations
Equipment
- Large pot or dutch oven
Ingredients
- 2 tbsp Olive oil
- 1 Onion chopped
- 4 Garlic cloves minced
- 2 Carrots diced
- 2 Celery stalks diced
- 3 Potatoes medium, diced
- 2 cups Lentils -Use green or brown lentils for a hearty texture.
- 2 tsp Tomato paste
- 6 cups Vegetable stock
- 1 Bay leaf
- 1 tsp Ground cumin
- 1 tsp curry powder
- 1 tsp Smoked paprika
- Salt and black pepper- to taste
- Fresh parsley for garnish
- A splash of lemon juice
- A dash of pepper flakes.
Instructions
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the onion and sauté until translucent (about 5 minutes). Stir in garlic, carrots, and celery, cooking for another 2-3 minutes. Add cumin, curry poweder adn paprika and cook for 3 minutes.
- Add Potatoes and Lentils: Toss in the diced potatoes, lentils, and tomato paste, stirring to coat everything evenly.
- Simmer the Soup: Pour in the vegetable broth, add the bay leaf,salt, and pepper. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 25-30 minutes, or until lentils and potatoes are tender.
- Taste and Adjust: Remove the bay leaf, taste, and adjust seasonings as needed.
- Add a squeez of fresh lemon juice to brighten the flavors.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and serve warm with crusty bread or a side salad. Or as in my case with chapati, a common flat bread in Kenya which is Indian inspired.
If you love this recipe also check out these other delicious recipes.
Lentil Sweet potato soup with kale
