Tasty Lentil Potato Soup Recipe

Hey there, soup lovers!

Who doesn’t love a warm, comforting bowl of soup? Today, I’m excited to share my go-to recipe for lentil potato soup.

It’s hearty, filling, and packed with flavor. Plus, it’s super easy to whip up!

Whether you’re looking for a cozy dinner or a tasty meal prep option, this soup has got you covered.

Grab your pot, and let’s get started!

lentil potato soup

Possible Ingredient Alternatives

Vegetable oil can be replaced with olive oil or coconut oil for different flavor profiles and potential health benefits. Use the same amount as called for in the recipe. For a lower-fat option, vegetable broth can be used to sauté the vegetables, though this may slightly alter the texture.

Lentils can be substituted with other legumes such as split peas or chickpeas. Split peas will cook faster and create a creamier texture, while chickpeas will maintain their shape better. Adjust cooking times accordingly, as chickpeas may require longer cooking. For a grain-based alternative, quinoa can be used, offering a complete protein source.

Potatoes can be swapped with sweet potatoes for added nutrients and a slightly sweeter flavor, or with cauliflower for a lower-carb option. If using cauliflower, add it later in the cooking process to prevent overcooking. For a heartier texture, butternut squash can be used as a 1:1 replacement for potatoes.

Preparation Time 10-15 minutes
Cooking Time 30-40 minutes
Total Time 40-55 minutes
Level of Difficulty Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

  • Calories: 600-700
  • Protein: 30-35 g
  • Fat: 15-20 g
  • Carbohydrates: 100-110 g

Ingredients

  • 2 tablespoons vegetable oil
  • 3 minced garlic cloves
  • 1/4 cup chopped onion
  • 1 large carrot (3 – 4 oz)
  • 2 tablespoons tomato paste
  • 1/4 cup tomato sauce (if desired)
  • 1 1/4 cups lentils (a mix of green, red split, and black lentils, or just green works)
  • 12 oz potatoes (cut into small chunks)
  • 2 teaspoons salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon thyme
  • 1/2 teaspoon oregano
  • 4 to 5 cups water

Step 1: Sauté the Vegetables

Heat oil in a large pot or Dutch oven over medium heat.

Once the oil is hot, add the onion and cook for about 1 minute until it begins to soften.

Add the garlic and carrots, stirring frequently to prevent burning, and cook for an additional 2-3 minutes until the vegetables are fragrant and slightly softened.

Step 2: Incorporate Tomato and Lentils

Add in the tomato paste, tomato sauce, and lentils to the pot with the sautéed vegetables.

Stir the mixture well and let it cook for about 1 minute, allowing the flavors to meld.

Step 3: Add Potatoes and Liquid

Add the chopped potatoes to the pot, followed by pouring 4 cups of water over the top.

Season the mixture with salt, pepper, thyme, and oregano.

Stir everything to combine.

Step 4: Cook the Soup

Cover the pot with a lid and bring the mixture to a boil.

Once boiling, reduce the heat to medium-low and let the soup simmer for 25-35 minutes.

Cook until the lentils are fully cooked and the potatoes are tender.

Step 5: Final Seasoning and Serve

Taste the soup and adjust the seasoning by adding more salt and pepper if needed.

Once you’re satisfied with the flavor, serve the soup warm in bowls.

Enjoy this hearty and comforting meal!

lentil potato soup
lentil potato soup

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