EASY LENTIL POTATO SOUP Recipe

This hearty Lentil Potato Soup is a comforting bowl of savory goodness, blending tender lentils, robust vegetables, and flavorful broth. Perfect for chilly days, the vibrant medley of potatoes, carrots, celery, onions, garlic, and tomatoes creates a warming, nutritious meal rich in protein and fiber that beautifully satisfies and delights.

I’m excited to share my Easy Lentil Potato Soup recipe that is as healthy as it is comforting. This chunky, hearty meal is perfect for chilly days when you need something warm and nutritious.

I start by heating 1 tablespoon of olive oil in a large pot then add 1 large chopped onion and 3 minced garlic cloves to create a really good flavor base. Once these soften, I add 3 diced medium potatoes along with 2 diced carrots and 2 diced celery stalks which give the soup its chunky texture.

Next I throw in 1 cup of rinsed dried lentils and 4 cups of vegetable broth with a can of diced tomatoes to keep it meaty free but filling. A bay leaf and a bit of salt and pepper round out the flavors.

This soup is not only a great lentil soup recipe but also a healthy way for vegan dinners and meatless meals. Enjoy it hot!

Why I Like this Recipe

I really love this recipe because it’s super simple to make and doesn’t need tons of ingredients or fancy techniques. I like how the lentils and veggies make it both healthy and filling, and its perfect when i’m feeling chilly outside. The whole process, from chopping the onion and garlic to simmering the soup, feels really satisfying even if i mess up a few times along the way. Plus, it’s a great base that i can tweak with extra spices or ingredients depending on what i have in my kitchen.

Ingredients

• Olive oil provides healthy fat that enriches the soup and helps cook the veggies.
• Chopped onion gives sweet, savory depth that brings life and aroma to the simmering pot.
• Minced garlic adds a punch of flavor and warmth, really boosting the taste.
• Diced potatoes supply hearty carbs and a smooth texture to sustain the robust soup.
• Dried lentils offer protein and fiber, making this dish both filling and nutritious.
• Canned tomatoes add a tangy brightness that balances the rich flavors throughout.
• Carrots bring natural sweetness and vital vitamins, enriching the colorful mix in the bowl.

Ingredient Quantities

• 1 tablespoon olive oil
• 1 large onion, chopped
• 3 garlic cloves, minced
• 3 medium potatoes, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 cup dried lentils (green or brown), rinsed
• 4 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 bay leaf
• Salt and pepper to taste

How to Make this

1. Heat up 1 tablespoon of olive oil in a large pot over medium heat, then add the chopped onion and stir until it turns soft, which should take about 3 minutes

2. Put in the minced garlic and cook it for another minute, making sure it doesnt burn

3. Mix in the diced potatoes, carrots and celery so everything gets heated and starts to soften

4. Add in 1 cup of rinsed dried lentils and stir them around with the veggies

5. Pour in 4 cups of vegetable broth and add the can of diced tomatoes, including its juices

6. Toss in the bay leaf, then bring the soup to a boil over high heat

7. Once it’s boiling, lower the heat so it simmers and cover the pot

8. Let everything cook for about 25 to 30 minutes, or until the lentils and veggies are nice and tender

9. Season it with salt and pepper to taste, stirring to make sure the flavors mix well

10. Remove the bay leaf and ladle your chunky hearty soup into bowls to serve hot Enjoy your comforting, easy meal!

Equipment Needed

1. A large pot with a lid
2. A cutting board
3. A sharp knife
4. Measuring spoons and cups
5. A wooden spoon for stirring
6. A colander for rinsing the lentils
7. A ladle for serving the soup

FAQ

EASY LENTIL POTATO SOUP Recipe Substitutions and Variations

• If you dont have olive oil, you can use avocado oil or even a little unsalted butter.
• Instead of dried lentils, try using canned lentils (just drain and rinse them) or even split peas.
• If you dont have vegetable broth, you can substitute chicken broth or water with a bouillon cube.
• You can swap the diced tomatoes for fresh chopped tomatoes or a can of crushed tomatoes if that’s what you have on hand.

Pro Tips

1. Try tossin a little extra olive oil into the pot before you add the garlic to help keep it from burnin, so you dont end up with a bitter taste.
2. For more flavor, lightly toast the lentils in the pot for a couple extra minutes after the veggies are softened, like it kinda brings out a nuttier flavor.
3. Keep tastin as it cooks and add a bit of herbs like thyme or rosemary if you have ’em, since that little extra can really brighten up the soup.
4. If you find the soup too thick after simmerin, you can always add a splash more broth or water until it gets just right for you.