Lentil Potato Soup

why make this recipe

Lentil Potato Soup is a wonderful choice for a comforting meal. It is hearty, nutritious, and full of flavor. This dish is perfect for chilly days when you need something warm and filling. Lentils and potatoes are both affordable ingredients, making this soup budget-friendly too. Plus, it’s easy to prepare and great for meal prep!

how to make Lentil Potato Soup

Ingredients:

• 1 cup lentils
• 2 large potatoes, diced
• 1 onion, chopped
• 2 carrots, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth
• 1 teaspoon cumin
• Salt and pepper to taste
• Olive oil for sautéing
• Optional: fresh herbs (parsley or thyme) for garnish

Directions:

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic. Sauté until fragrant and vegetables are soft.
2. Add diced potatoes and lentils to the pot.
3. Pour in the vegetable broth and stir in cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until lentils and potatoes are tender.
5. Use an immersion blender to puree part of the soup for a creamy texture, if desired.
6. Adjust seasoning and serve hot, garnished with fresh herbs if using. Enjoy with warm bread!

how to serve Lentil Potato Soup

Serve Lentil Potato Soup hot in bowls. You can add a sprinkle of fresh herbs like parsley or thyme on top for extra flavor. This soup pairs well with crusty bread or a simple salad on the side. Enjoy it as a filling lunch or a cozy dinner.

how to store Lentil Potato Soup

To store Lentil Potato Soup, let it cool completely. Then, transfer it to an airtight container. It can be kept in the refrigerator for about 3 to 4 days. For longer storage, you can freeze it for up to 3 months. When ready to eat, simply thaw and reheat on the stove or in the microwave.

tips to make Lentil Potato Soup

• Make sure to rinse the lentils before cooking to remove any dirt or debris.
• Feel free to add other vegetables like spinach or kale for extra nutrition.
• For a spicier soup, add a pinch of red pepper flakes or a splash of hot sauce.
• If you want a creamier soup, you can blend more of it until smooth.

variation

You can customize Lentil Potato Soup by adding different spices like curry powder or smoked paprika. You can also use different types of lentils, such as green or black lentils, for a unique taste. Some people like to add diced tomatoes for added flavor and sweetness.

FAQs

1. Can I use regular potatoes instead of sweet potatoes?
Yes, regular potatoes work great in this soup. You can choose whichever type you prefer!

2. How can I make this soup vegan?
This recipe is already vegan since it uses vegetable broth and no animal products.

3. Can I make this soup in a slow cooker?
Yes, you can put all the ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours until everything is tender.

Lentil Potato Soup

A hearty, nutritious, and comforting soup perfect for chilly days, made with lentils and potatoes, and easy to prepare for meal prep.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Course: Dinner, Lunch

Cuisine: American, Vegan

Calories: 250

Ingredients Method Notes

Ingredients

  

Main ingredients

• 1 cup lentils Rinse before cooking
• 2 large potatoes, diced Use regular or sweet potatoes
• 1 medium onion, chopped
• 2 medium carrots, chopped
• 3 cloves garlic, minced
• 4 cups vegetable broth Make sure it's low-sodium if preferred
• 1 teaspoon cumin
• to taste salt and pepper
• 1 tablespoon olive oil For sautéing
• optional fresh herbs (parsley or thyme) for garnish

Method

 

Cooking

1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic. Sauté until fragrant and vegetables are soft.
2. Add diced potatoes and lentils to the pot.
3. Pour in the vegetable broth and stir in cumin, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until lentils and potatoes are tender.
5. Use an immersion blender to puree part of the soup for a creamy texture, if desired.
6. Adjust seasoning and serve hot, garnished with fresh herbs if using.

Notes

This soup pairs well with crusty bread or a simple salad. Store leftover soup in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.