Lentil Potato Soup
Learn how to make a hearty lentil potato soup with simple ingredients. This comforting recipe is easy, healthy, and budget-friendly.
Ingredients
- 1 cup green or brown lentils rinsed
- 2 medium Yukon Gold or Russet potatoes diced
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 medium carrots diced
- 2 stalks celery chopped
- 4 cups vegetable broth low sodium
- 1 cup water as needed
- 2 tbsp olive oil
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp dried thyme
- 1 bay leaf
- Salt and pepper to taste
- Optional garnish: fresh parsley nutritional yeast, or a squeeze of lemon
Instructions
- Rinse lentils under cold water. Dice the potatoes, and chop the onion, garlic, carrots, and celery.
- Sauté olive oil in a spacious pot on medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until softened.
- Stir in cumin, paprika, and thyme. Sauté the spices for 1-2 minutes to bring out their flavors.
- Add the lentils, diced potatoes, vegetable broth, water (if needed), and bay leaf. Stir well and bring to a boil.
- Lower the heat and allow the soup to gently simmer for 25-30 minutes, stirring from time to time, until the lentils and potatoes are soft and fully cooked.
- Taste and add salt and pepper as needed. For a creamier soup, mash some of the potatoes or use an immersion blender to partially blend.
- Ladle into bowls, garnish with parsley, nutritional yeast, or a squeeze of lemon, and enjoy!
Notes
- Use sweet potatoes for a hint of sweetness.
- Adjust water or broth for your preferred soup consistency.
- Add a pinch of chili flakes if you prefer a little heat.
- This soup can be stored in the freezer for up to 3 months without losing its flavor or texture.