Description

This Lentil Potato Soup is a hearty and healthy recipe perfect for a comforting meal. Packed with nutritious lentils, tender potatoes, and a medley of aromatic vegetables and herbs, it offers a deliciously warm flavor with a hint of brightness from lemon juice or red wine vinegar. Ideal for a wholesome lunch or dinner, this soup is both satisfying and nourishing.

Ingredients

Scale

Vegetables and Aromatics

1 large onion, chopped
2 carrots, peeled and diced
2 celery stalks, diced
4 cloves garlic, minced
1 pound Yukon Gold potatoes, peeled and cubed

Spices and Herbs

1 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/4 teaspoon red pepper flakes (optional)
1 bay leaf
Salt and freshly ground black pepper to taste
Fresh parsley, chopped, for garnish

Liquids and Others

1 tablespoon olive oil
1 cup brown or green lentils, rinsed
6 cups vegetable broth (or chicken broth)
1 (14.5 ounce) can diced tomatoes, undrained
2 tablespoons lemon juice (or red wine vinegar)
Optional toppings: crusty bread, sour cream, yogurt

Instructions

Sauté vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes. Add the minced garlic, dried thyme, dried rosemary, and red pepper flakes (if using). Cook for another minute, stirring constantly, until fragrant.
Add lentils and liquids: Add the rinsed lentils to the pot. Stir to coat them with the vegetables and spices. Pour in the vegetable broth and add the diced tomatoes (undrained). Add the cubed potatoes and the bay leaf. Stir again to ensure all the ingredients are submerged in the broth.
Simmer the soup: Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 20-25 minutes, or until the lentils and potatoes are tender.
Season and blend: Remove the bay leaf from the soup. Season the soup with salt and freshly ground black pepper to taste. Stir in the lemon juice (or red wine vinegar). If you prefer a smoother soup, you can use an immersion blender to partially blend the soup.
Serve and garnish: Ladle the lentil potato soup into bowls. Garnish with fresh chopped parsley. Serve hot with crusty bread, sour cream, or yogurt, if desired.

Notes

For a vegan version, use vegetable broth and skip sour cream or yogurt toppings.
Red pepper flakes add a subtle spiciness but can be omitted for a milder flavor.
If you want a creamier texture, partially blend the soup with an immersion blender.
The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
Adjust seasonings such as lemon juice and salt at the end to suit your taste preferences.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: International

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 250 kcal
Sugar: 5 g
Sodium: 450 mg
Fat: 5 g
Saturated Fat: 0.7 g
Unsaturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 40 g
Fiber: 10 g
Protein: 12 g
Cholesterol: 0 mg

Keywords: lentil potato soup, healthy soup, vegetarian soup, hearty soup, comfort food, easy soup recipe