Lentil and potato soup is a satisfying dish packed with flavor, nutrients, and simplicity. Perfect for a cozy night at home or as a meal prep option, this recipe is easy to make and offers incredible versatility. Here’s everything you need to know to make it, plus tips to make it even better.
Ingredients of Lentil and Potato Soup
Serves: 4-6
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup dried lentils, rinsed (green or brown work best)
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- Salt and pepper to taste
- 1 cup diced tomatoes (canned or fresh)
- 1 handful fresh parsley, chopped (optional for garnish)
Step-by-Step Lentil and Potato Soup Instructions
- Heat the Oil
Warm olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened. - Add Spices and Tomatoes
Stir in cumin and smoked paprika. Add diced tomatoes and cook for 2-3 minutes to enhance the flavor. - Combine Lentils, Potatoes, and Broth
Add lentils, potatoes, and vegetable broth. Toss in the bay leaf. Bring to a boil. - Simmer
Reduce heat to low and cover. Let it simmer for 25-30 minutes, or until the lentils and potatoes are tender. - Season and Adjust
Remove the bay leaf. Add salt and pepper to taste. If the soup is too thick, add a little more broth or water. - Serve
Ladle into bowls and garnish with fresh parsley if desired. Serve with crusty bread or a side salad.
Nutritional Benefits of Lentil and Potato Soup
- Protein-packed: Lentils provide plant-based protein.
- High in fiber: Keeps digestion healthy.
- Rich in vitamins: Potatoes and vegetables add essential nutrients like potassium and vitamin C.
Tips for Customization
- Make it spicy: Add red pepper flakes or cayenne pepper.
- Go creamy: Blend half the soup with an immersion blender for a creamy texture.
- Add greens: Toss in spinach or kale during the last 5 minutes of cooking.
- Switch lentils: Use red lentils for a quicker cooking time and softer texture.
FAQs
1. Can I freeze lentil and potato soup?
Yes. Let the soup cool completely, then transfer to an airtight container. Freeze for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.
2. Can I make this soup in a slow cooker?
Yes. Sauté the vegetables in a skillet first, then transfer to a slow cooker. Add the remaining ingredients and cook on low for 6-8 hours.
3. How can I make this soup gluten-free?
It’s naturally gluten-free. Ensure the vegetable broth is certified gluten-free.
4. What side dishes pair well with this soup?
Serve with crusty bread, garlic naan, or a fresh green salad.
5. Can I use sweet potatoes instead of regular potatoes?
Absolutely. Sweet potatoes add a hint of sweetness and pair well with the smoky spices.
Lentil and potato soup is a comforting, budget-friendly dish that’s easy to adapt. Try this recipe and enjoy a wholesome, flavorful meal.