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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
Print Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes

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.