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Lentil Potato Soup

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Lentil potato soup is a hearty, plant-based soup filled with tender lentils, soft potatoes, and aromatic vegetables simmered in a flavorful broth. It’s comforting, nourishing, and perfect for a cozy, budget-friendly meal.

Ingredients

  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, sliced
  • 2 celery stalks, diced
  • 2 potatoes (Yukon gold or russet), peeled and cubed
  • 1 cup green or brown lentils, rinsed
  • 6 cups vegetable broth or water
  • 1 cup crushed tomatoes (optional)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1/2 teaspoon ground cumin (optional)
  • Salt, to taste
  • Black pepper, to taste
  • 1 tablespoon lemon juice
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
  2. Add potatoes, lentils, thyme, cumin (if using), and bay leaf. Pour in vegetable broth and stir to combine.
  3. Bring to a boil, then reduce heat to a simmer. Cover and cook for 30–35 minutes, or until lentils and potatoes are tender.
  4. If using, stir in crushed tomatoes halfway through cooking.
  5. Remove bay leaf. Stir in lemon juice and adjust seasoning with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

Notes

  • Use green or brown lentils for best texture; red lentils break down too much.
  • Blend a portion of the soup for a creamier texture.
  • Add spinach, kale, or smoked paprika for extra nutrition and flavor.
  • Sweet potatoes can be used instead of regular potatoes.
  • To store, refrigerate for up to 4 days or freeze for up to 2 months. Reheat with added broth or water as needed.

Nutrition

Find it online: https://recipesbyliza.com/lentil-potato-soup/