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Easy Lentil Potato Soup Recipe

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4 from 11 reviews

This Easy Lentil Potato Soup is a hearty, comforting dish perfect for a cozy meal. Combining nutritious lentils, tender potatoes, and fragrant herbs, this soup is flavorful and simple to prepare in under an hour. Ideal for vegetarian and vegan diets, it uses basic pantry staples and is delicious served warm.

Ingredients

Main Ingredients

  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1/4 cup diced onion
  • 1 large carrot (3 – 4 oz), diced
  • 2 tbsp tomato paste
  • 1/4 cup tomato sauce (optional)
  • 1 1/4 cups lentils (brown or green)
  • 12 oz potatoes, cut into bite-sized pieces
  • 4–5 cups water or vegetable stock

Seasonings

  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp thyme
  • 1/2 tsp oregano

Instructions

  1. Heat oil and sauté aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook for 1 minute until slightly softened. Then add minced garlic and diced carrots, cooking for an additional 2 to 3 minutes while stirring frequently to release their flavors.
  2. Add tomato paste, sauce, and lentils: Stir in the tomato paste and optional tomato sauce, mixing well. Add the lentils and cook for 1 minute to coat them with the tomato mixture and bring out their flavor.
  3. Add potatoes and liquid: Incorporate the bite-sized potatoes into the pot, then pour in 4 cups of water or vegetable stock. Stir to combine all ingredients.
  4. Season and simmer: Add salt, black pepper, thyme, and oregano. Cover the pot and bring the mixture to a boil over medium heat. Once boiling, reduce the heat to medium-low and let the soup simmer gently for 25 to 35 minutes, or until the lentils are tender and potatoes are fully cooked.
  5. Adjust seasoning and serve: Taste the soup and adjust salt and pepper as needed. Serve warm, enjoying the comforting and nutritious flavors.

Notes

  • You may substitute vegetable stock for water to enhance the flavor.
  • For a creamier texture, blend part of the soup before serving.
  • Use brown or green lentils as they hold shape better in soups.
  • This soup can be stored in the refrigerator for up to 4 days and freezes well.
  • Feel free to add chopped spinach or kale in the last 5 minutes for added greens.

Find it online: http://bitezly.com/easy-lentil-potato-soup-recipe/