Go Back
When it comes to home cooking, few things evoke feelings of warmth and nostalgia quite like a comforting bowl of soup. It’s a universal staple, appreciated across cultures for its ability to nourish and satiate. Among the myriad of soup options, Hearty Lentil and Potato Soup stands out as a quintessential comfort food, perfect for both chilly evenings and cozy family gatherings. This recipe not only tantalizes the taste buds but also delivers a robust nutritional profile that makes it a go-to meal for health-conscious eaters.

Hearty Lentil and Potato Soup

Discover the warmth of a Hearty Lentil and Potato Soup that’s perfect for cozy evenings. This comforting dish blends nutritious lentils and creamy potatoes into a delightful meal packed with protein, fiber, and essential vitamins. Easy to prepare, it's ideal for vegans and can be adapted to suit any dietary needs. Enhance your experience with fresh herbs and a touch of lemon for brightness. Whip up this delicious soup and nourish your body and soul!
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, rinsed and drained

2 large potatoes, peeled and diced

1 medium onion, finely chopped

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14.5 oz) diced tomatoes (with juice)

6 cups vegetable broth

2 bay leaves

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

Salt and pepper to taste

3 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Optional: a splash of lemon juice for brightness

Instructions
 

Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté for about 3-4 minutes until translucent. Stir in the minced garlic and cook for another minute until fragrant.

    Add Carrots and Celery: Add the diced carrots and celery to the pot, cooking for an additional 5 minutes, stirring occasionally.

      Incorporate Spices: Sprinkle in the cumin, smoked paprika, dried thyme, salt, and pepper, stirring to coat the vegetables and release the spices’ aroma, about 1-2 minutes.

        Combine Lentils, Tomatoes, and Broth: Add the rinsed lentils, diced potatoes, canned tomatoes (with their juices), and vegetable broth to the pot. Toss in the bay leaves.

          Simmer the Soup: Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the lentils and potatoes are tender.

            Adjust Seasonings: Once cooked, taste the soup and adjust the seasoning with more salt, pepper, or a splash of lemon juice if desired.

              Finish: Remove bay leaves and ladle the soup into bowls. Garnish with fresh parsley before serving.

                Enjoy: Serve hot, accompanied by crusty bread or a side salad for a complete meal.

                  Prep Time, Total Time, Servings

                    15 minutes | 50 minutes | 6 servings