Description
This Hearty Lentil and Potato Soup is a cozy, nourishing one-pot meal made with tender lentils, soft potatoes, and warm spices. Naturally vegan, budget-friendly, and full of fiber and plant-based protein, it’s the perfect soup for chilly days, meal prep, or healthy weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 3 medium potatoes (Yukon Gold or Russet), diced
- 1 cup brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5–7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in potatoes, lentils, diced tomatoes (with juice), vegetable broth, cumin, turmeric, paprika, and bay leaf.
- Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until lentils and potatoes are tender.
- Remove bay leaf, stir in lemon juice, and season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- For extra greens, stir in spinach or kale during the last few minutes of cooking.
- Swap in sweet potatoes for a subtly sweet variation.
- To make it creamier, blend a portion of the soup and stir it back in.
- Add a pinch of chili flakes for a touch of heat.
- No need to soak lentils—just rinse and cook directly in the broth.
