This Hearty Lentil and Potato Soup delivers a blend of nutritious ingredients and simple flavors. Olive oil sautés onion, garlic, carrots, and potatoes that soften beautifully in warm vegetable broth while lentils add rich, earthy texture. Infused with thyme and bay leaf, every spoonful comforts and satisfies without complexity.

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I’m excited to share my Hearty Lentil and Potato Soup recipe. Its a nutritious meal that brings warmth with every spoonful.

I start by heating 1 tablespoon olive oil in a large pot and add a diced medium yellow onion with 3 minced garlic cloves to create a rich base. Then i mix in 3 peeled and chopped carrots and 2 large peeled and diced potatoes, which supply essential vitamins and a thick, satisfying texture.

I then stir in 1 cup of dried lentils and pour in 6 cups vegetable broth to give it that bonding consistency and full flavor. Adding a bay leaf and 1/2 teaspoon dried thyme gives it an earthy taste while salt and pepper round out the seasoning.

This recipe is perfect for a gluten free, vegan dinner that is filling and hearty, making it a go to for anyone wanting a meat free, nutritious meal. Enjoy every bite and feel good about a healthy, balanced meal.

Why I Like this Recipe

I really like this recipe because it’s super simple to make. Even though there are a bunch of ingredients, everything comes together pretty quick and I don’t have to feel overwhelmed when i start cooking it.

I also love that the soup tastes super hearty and comforting. The mix of lentils, potatoes, and carrots infuses a great flavor that makes every spoonful feel like a warm hug on a cold day.

Plus, it’s really healthy! Knowing that its filled with wholesome vegan ingredients like lentils and fresh veggies makes me feel good about eating it.

Lastly, i appreciate how versatile the recipe is. I can easily tweak the seasoning or add my own twist to it if i feel like switching things up sometimes.

Ingredients

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Olive oil gives heart healthy fats and a mild fruity flavor.
Onions add a zesty bite, natural sweetness and are full of antioxidants.
Garlic brings a pungent aroma, strong antioxidants and disease fighting traits.
Carrots offers sweet crunch, high fiber and vitamins that keep you healthy.
Potatoes provide healthy carbs and energy while giving the soup a hearty feel.
Lentils pack protein, fiber and make the soup filling and tasty.
Vegetable broth binds flavors, adds nutrients and gives a savory base to the dish.
Thyme introduces earthy notes that brighten the soup, making it more delightful.

Ingredient Quantities

1 tablespoon olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

3 carrots peeled and chopped

2 large potatoes peeled and diced

1 cup dried green or brown lentils, rinsed

6 cups vegetable broth

1 bay leaf

1/2 teaspoon dried thyme

Salt and pepper to taste

How to Make this

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1. Heat the olive oil in a large pot over medium heat. Add the diced yellow onion and cook it until it’s soft and slightly translucent, about 3-4 minutes.

2. Toss in the minced garlic and cook for another minute until you can smell its aroma.

3. Add in the chopped carrots and diced potatoes. Stir them around for about 2 minutes so they start to soften a bit.

4. Pour in the vegetable broth and add the rinsed lentils along with the bay leaf and dried thyme.

5. Bring the whole mixture to a boiling point, then lower the heat to let it simmer.

6. Let it simmer for about 20-25 minutes, or until the lentils and vegetables are completely tender.

7. Give the soup a taste, and add salt and pepper as needed.

8. Finally, remove the bay leaf, and serve the soup warm. Enjoy your hearty meal!

Equipment Needed

1. Large pot
2. Stove
3. Cutting board
4. Chef knife
5. Wooden spoon
6. Measuring cups and spoons
7. Colander for rinsing lentils
8. Ladle for serving

FAQ

Question: Can i use red lentils instead of green or brown ones?

Answer: Sure you can, but red lentils tend to break down and make your soup a bit creamier.

Question: Can i add other veggies to the soup?

Answer: Absolutely, you can throw in things like celery or spinach if its available.

Question: How long will leftovers last in the fridge?

Answer: The soup usually keeps well for 3 to 4 days, as long as its stored in an airtight container.

Question: What if i dont have a bay leaf?

Answer: You can just leave it out or add a pinch of dried basil, it will still taste great.

Question: How can i make the soup a bit spicier?

Answer: Try adding some red pepper flakes or a dash of hot sauce when you serve it if you like some heat.

Hearty Lentil And Potato Soup Recipe Substitutions and Variations

If you’re out of olive oil, you can use canola or vegetable oil instead.
If you can’t find a yellow onion, white or red onions work almost as well.
No fresh garlic? Try using a pinch of garlic powder in its place.
If you dont have carrots handy, parsnips can be a good substitute.
Instead of regular potatoes, sweet potatoes give the soup a slightly sweeter twist.

Pro Tips

1. Try stirrin the onions and garlic a little longer in the olive oil before addin the other stuff – it really brings out the flavor and gives the soup a richer base.
2. Make sure you taste the soup as it simmers; add the salt and pepper slowly so you dont accidentally overdo it, ’cause its always better to adjust gradually.
3. If you’re lookin for a creamier texture, mash some of the soft veggies with the back of a spoon right in the pot – this little hack thickens the soup up nicely.
4. Consider addin a squeeze of lemon or a splash of vinegar at the end – a bit of acidity can really brighten the overall flavor without messin with the comfort food vibe.