Hearty Lentil and Potato Soup – Nourishing, Simple, and Packed with Plant-Based Goodness

🥣 Introduction

This Hearty Lentil and Potato Soup is a rich, comforting, and satisfying plant-based recipe perfect for chilly evenings or a nourishing weekday lunch. Loaded with earthy lentils, soft chunks of potato, aromatic herbs, and immune-boosting vegetables, this one-pot wonder is budget-friendly, family-approved, and full of bold flavor.

Lentils are a powerhouse of protein and fiber, while potatoes provide comforting texture and carbs. Infused with smoked paprika, rosemary, thyme, and a hint of cumin, this soup boasts savory complexity and warmth in every spoonful.

Whether you’re following a vegan diet, trying to eat more whole foods, or just want a feel-good meal that’s easy to prepare and tastes even better the next day — this soup is for you!

🧰 Equipment Needed

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle
• Measuring cups and spoons

🛒 Ingredients

🥕 Vegetables & Legumes

• 2 large carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 large onion, chopped
• 3 medium potatoes, peeled and cubed
• 2 cups fresh spinach or kale
• 1 ½ cups green or brown lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 1 small bunch fresh parsley, chopped

🧂 Spices & Seasonings

• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp rosemary, dried
• ½ tsp thyme, dried
• Salt and black pepper, to taste

🥣 Broth & Oils

• 8 cups vegetable broth
• 2 tbsp olive oil

👩‍🍳 Directions

🔪 Step 1: Sauté the Aromatics

1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 5–6 minutes, until the vegetables begin to soften and the onions become translucent.
3. Stir in the garlic, paprika, cumin, rosemary, and thyme. Cook for another 1–2 minutes to allow the spices to bloom.

Tip: Don’t skip this step — sautéing the herbs helps develop deep flavor throughout the soup.

🥔 Step 2: Add the Main Ingredients

4. Add the diced potatoes, lentils, canned tomatoes (with juice), and vegetable broth. Stir everything together and bring to a boil.
5. Reduce the heat to low, cover, and let the soup simmer gently for 30–35 minutes, or until the lentils and potatoes are tender.

🌿 Step 3: Finish with Greens and Herbs

6. Once the lentils and potatoes are cooked, stir in the fresh spinach or kale. Let it wilt for about 3–5 minutes.
7. Add salt and pepper to taste. Stir in chopped parsley for a burst of freshness.

🍽️ Step 4: Serve and Enjoy!

8. Ladle the soup into bowls and serve with warm bread, crackers, or a dollop of vegan sour cream if desired.

🍽️ Servings & Timing

• Servings: 6 bowls
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes

🥄 Variations

• Spicy Kick: Add red pepper flakes or a diced jalapeño for heat.
• Creamy Finish: Blend 1 cup of the soup and stir it back in for a thicker consistency.
• Lemon Zing: Add a squeeze of fresh lemon juice before serving to brighten the flavor.
• Protein Boost: Stir in a can of white beans or chickpeas for extra plant-based protein.
• Slow Cooker: Combine all ingredients (except greens and parsley) in a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

🧊 Storage & Reheating

• Refrigerator: Store in airtight containers for up to 5 days.
• Freezer: Freeze in single-serving containers for up to 3 months. Thaw overnight in the fridge.
• Reheating: Reheat on the stove over medium heat or in the microwave for 2–3 minutes.

❓ 10 Frequently Asked Questions

1. Can I use red lentils?

Yes, but keep in mind they cook faster and break down more, resulting in a softer, creamier soup.

2. Is this soup gluten-free?

Absolutely! Just ensure your vegetable broth is certified gluten-free.

3. Do I have to peel the potatoes?

Nope! If using thin-skinned varieties like Yukon Gold, leave the skins on for added fiber.

4. Can I make this in the Instant Pot?

Yes! Use the “Sauté” function for the aromatics, then pressure cook on HIGH for 15 minutes with a natural release.

5. Can I add meat?

Certainly! Add diced chicken, sausage, or leftover ham along with the broth.

6. Does this freeze well?

Yes! Just avoid freezing if using delicate greens like spinach — add those fresh when reheating.

7. What’s a good substitute for parsley?

Fresh dill, cilantro, or basil work great in a pinch.

8. How can I make it even thicker?

Mash some of the potatoes with a spoon or add 1 tbsp of tomato paste during cooking.

9. What type of lentils work best?

Green or brown lentils hold their shape well and provide a meaty texture.

10. Can I prep this ahead?

Yes! Chop your vegetables and rinse your lentils a day ahead to save time.

🏁 Conclusion

This Hearty Lentil and Potato Soup is more than just a bowl of soup — it’s a warm hug in edible form. It’s healthy, filling, and loaded with wholesome ingredients that leave you feeling nourished and satisfied. Whether you’re vegan, flexitarian, or just hungry for something hearty and delicious, this soup is a go-to you’ll keep coming back to. Plus, it’s freezer-friendly, meal-prep approved, and even better the next day. Try it tonight — you won’t regret it!

Adam

Hearty Lentil and Potato Soup – Nourishing, Simple, and Packed with Plant-Based Goodness

This Hearty Lentil and Potato Soup is a rich, comforting, and satisfying plant-based recipe perfect for chilly evenings or a nourishing weekday lunch. Loaded with earthy lentils, soft chunks of potato, aromatic herbs, and immune-boosting vegetables, this one-pot wonder is budget-friendly, family-approved, and full of bold flavor. Lentils are a powerhouse of protein and fiber, while potatoes provide comforting texture and carbs. Infused with smoked paprika, rosemary, thyme, and a hint of cumin, this soup boasts savory complexity and warmth in every spoonful. Whether you’re following a vegan diet, trying to eat more whole foods, or just want a feel-good meal that’s easy to prepare and tastes even better the next day — this soup is for you!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 6 servings

Ingredients Equipment Method Notes

Ingredients

  

🥕 Vegetables & Legumes

• 2 large carrots diced
• 2 celery stalks diced
• 3 cloves garlic minced
• 1 large onion chopped
• 3 medium potatoes peeled and cubed
• 2 cups fresh spinach or kale
• 1 ½ cups green or brown lentils rinsed
• 1 14.5 oz can diced tomatoes
• 1 small bunch fresh parsley chopped

🧂 Spices & Seasonings

• 1 tsp smoked paprika
• 1 tsp ground cumin
• ½ tsp rosemary dried
• ½ tsp thyme dried
• Salt and black pepper to taste

🥣 Broth & Oils

• 8 cups vegetable broth
• 2 tbsp olive oil

Equipment

• Large soup pot or Dutch oven
• Cutting board
• Sharp knife
• Wooden spoon
• Ladle
• Measuring cups and spoons

Method

 

🔪 Step 1: Sauté the Aromatics

1. Heat 2 tablespoons of olive oil in a large soup pot over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté for about 5–6 minutes, until the vegetables begin to soften and the onions become translucent.
3. Stir in the garlic, paprika, cumin, rosemary, and thyme. Cook for another 1–2 minutes to allow the spices to bloom.
4. Tip: Don’t skip this step — sautéing the herbs helps develop deep flavor throughout the soup.

🥔 Step 2: Add the Main Ingredients

1. Add the diced potatoes, lentils, canned tomatoes (with juice), and vegetable broth. Stir everything together and bring to a boil.
2. Reduce the heat to low, cover, and let the soup simmer gently for 30–35 minutes, or until the lentils and potatoes are tender.

🌿 Step 3: Finish with Greens and Herbs

1. Once the lentils and potatoes are cooked, stir in the fresh spinach or kale. Let it wilt for about 3–5 minutes.
2. Add salt and pepper to taste. Stir in chopped parsley for a burst of freshness.

🍽️ Step 4: Serve and Enjoy!

1. Ladle the soup into bowls and serve with warm bread, crackers, or a dollop of vegan sour cream if desired.

Notes

🥄 Variations
Spicy Kick: Add red pepper flakes or a diced jalapeño for heat.

Creamy Finish: Blend 1 cup of the soup and stir it back in for a thicker consistency.

Lemon Zing: Add a squeeze of fresh lemon juice before serving to brighten the flavor.

Protein Boost: Stir in a can of white beans or chickpeas for extra plant-based protein.

Slow Cooker: Combine all ingredients (except greens and parsley) in a slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.

🧊 Storage & Reheating
Refrigerator: Store in airtight containers for up to 5 days.

Freezer: Freeze in single-serving containers for up to 3 months. Thaw overnight in the fridge.

Reheating: Reheat on the stove over medium heat or in the microwave for 2–3 minutes.

❓ 10 Frequently Asked Questions
1. Can I use red lentils?
Yes, but keep in mind they cook faster and break down more, resulting in a softer, creamier soup.

2. Is this soup gluten-free?
Absolutely! Just ensure your vegetable broth is certified gluten-free.

3. Do I have to peel the potatoes?
Nope! If using thin-skinned varieties like Yukon Gold, leave the skins on for added fiber.

4. Can I make this in the Instant Pot?
Yes! Use the “Sauté” function for the aromatics, then pressure cook on HIGH for 15 minutes with a natural release.

5. Can I add meat?
Certainly! Add diced chicken, sausage, or leftover ham along with the broth.

6. Does this freeze well?
Yes! Just avoid freezing if using delicate greens like spinach — add those fresh when reheating.

7. What’s a good substitute for parsley?
Fresh dill, cilantro, or basil work great in a pinch.

8. How can I make it even thicker?
Mash some of the potatoes with a spoon or add 1 tbsp of tomato paste during cooking.

9. What type of lentils work best?
Green or brown lentils hold their shape well and provide a meaty texture.

10. Can I prep this ahead?
Yes! Chop your vegetables and rinse your lentils a day ahead to save time.

🏁 Conclusion
This Hearty Lentil and Potato Soup is more than just a bowl of soup — it’s a warm hug in edible form. It’s healthy, filling, and loaded with wholesome ingredients that leave you feeling nourished and satisfied. Whether you’re vegan, flexitarian, or just hungry for something hearty and delicious, this soup is a go-to you’ll keep coming back to. Plus, it’s freezer-friendly, meal-prep approved, and even better the next day. Try it tonight — you won’t regret it!