EASY LENTIL POTATO SOUP Recipe

I love making this hearty lentil potato soup. It blends tender lentils, potatoes, and vibrant veggies to create a soul-warming meal. When it simmers on the stove, the aromas mingle and lift my mood. This nourishing bowl is my perfect go-to for a comforting, healthy escape during chilly days.

I love making this easy lentil potato soup because its quick and simple to put together. I start by heating 2 tbsp olive oil in a large pot before adding a chopped medium onion and 2 minced garlic cloves.

I then toss in 2 diced carrots and 2 diced celery stalks along with 3 cubed medium potatoes. Adding 1 cup of dried lentils not only makes this soup hearty but also boosts its nutritional value with plenty of protein and fiber.

I include a can of diced tomatoes, 4 cups vegetable broth and 1 cup water, plus a bay leaf and 1/2 tsp dried thyme which really infuses the flavor. This soup is a great meatless meal that fits well in a healthy dinner plan, offering a comforting, chunky texture thats perfect for cold days.

Its a simple recipe thats both nutritious and satisfying, making it one of my favorite easy soup recipes.

Why I Like this Recipe

I love this recipe because it’s super easy to make even when I’m in a rush, and it never fails to warm me up on those cold days. I really dig how all the flavors from the veggies mix together; the garlic and onions especially add that extra kick that makes every spoonful feel hearty. I also like that it’s really healthy, with lentils giving me a good boost of protein and fiber without any fuss. Lastly, it’s super forgiving – I can always tweak the seasonings a bit or add a little extra water if I need, which makes it feel like my own creation every time.

Ingredients

• Olive Oil: Adds smooth flavor and healthy fats that enhance the soups overall taste.
• Onion: Chopped onion gives a savory depth, its loaded with vitamins and natural sweetness.
• Garlic: Minced garlic adds a strong punch, health benefits and a rich aroma.
• Carrots: Diced carrots bring a subtle sweetness and are packed with vitamin A and fiber.
• Potatoes: Cubed potatoes offer hearty carbs and a creamy texture to the soup.
• Lentils: Rinsed lentils provide protein along with fiber, making the soup real filling.
• Diced Tomatoes: Canned tomatoes add a tangy kick, rich in lycopene and a balance of acidity.

Ingredient Quantities

• 2 tbsp olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 medium potatoes, peeled and cubed
• 1 cup dried lentils, rinsed
• 1 (14.5 oz) can diced tomatoes
• 4 cups vegetable broth
• 1 cup water
• 1 bay leaf
• 1/2 tsp dried thyme
• Salt and pepper, to taste

How to Make this

1. Heat the olive oil in a large pot over medium heat and add the chopped onion and minced garlic, cook until they get soft and a bit translucent.

2. Toss in the diced carrots and celery, stirring everything around for about 3-4 minutes until they start to soften.

3. Add the cubed potatoes to the pot and let them mingle with the veggies for another 2 minutes.

4. Pour in the rinsed lentils, diced tomatoes (with their juice), vegetable broth, and water.

5. Drop in the bay leaf and sprinkle the dried thyme over the mix, then season with salt and pepper.

6. Bring the whole pot to a boil, then lower the heat so it simmers gently.

7. Let the soup simmer uncovered for about 25-30 minutes or until the lentils and potatoes become nice and tender.

8. Stir the soup occasionally to make sure nothing sticks to the bottom and the flavors mix well.

9. Remove the bay leaf before serving; taste and adjust the salt and pepper if needed.

10. Ladle the hearty soup into bowls and serve hot for a cozy meal on a cold day.

Equipment Needed

1. Large pot – for heating up the oil and simmering the soup on the stove
2. Chef’s knife – to chop the onion, garlic, carrots, celery, and potatoes
3. Cutting board – needed for all the chopping
4. Wooden spoon – for stirring the veggies and soup while cooking
5. Measuring spoons and cups – to measure ingredients like olive oil, broth, and water
6. Can opener – for opening the diced tomatoes
7. Ladle – to dish out the soup into bowls
8. Stove – to provide the heat needed for cooking the soup

FAQ

• Q: How long does the soup take to cook?
  A: It usually takes about 45-50 minutes from the time you add the lentils and potatoes. Check if everything’s tender and adjust cooking time if needed.
• Q: Can I swap the vegetable broth with water?
  A: Yes, but using broth gives the soup more flavor. If you only use water, you might need to add extra salt or herbs to boost the taste.
• Q: Can I add extra veggies to the recipe?
  A: Sure, you can toss in veggies like spinach, kale or even peas. They add extra flavor and nutrients to the soup.
• Q: How do I fix the soup if it turns out too thick?
  A: If it’s too thick, just stir in a bit more water or broth until you get the consistency you like.
• Q: Can I freeze leftovers for later?
  A: Absolutely, let the soup cool completely and then store it in airtight containers. It should last in the freezer for about 3 months.

EASY LENTIL POTATO SOUP Recipe Substitutions and Variations

• Olive oil: If you dont have olive oil, you could use a good bit of butter or even canola oil for a different twist.
• Onion: Instead of a medium chopped onion, you might use two small shallots or a couple of green onions to get a milder flavor.
• Vegetable broth: If you are out of veggie broth, try using chicken broth or just add extra water with a pinch more seasoning.
• Lentils: Don’t have dried lentils? Swap them out for red lentils or split peas which work well in the soup.
• Diced tomatoes: If canned tomatoes arent your thing, you could use fresh diced tomatoes or a mix of tomato sauce with a little water.

Pro Tips

1. When you’re sautéing the onions and garlic, make sure they get a nice golden color before adding the other veggies — this really builds up flavor even if you might accidentally cook them a bit too long sometimes.
2. Taste the soup while it’s simmering; sometimes salt and pepper levels need a little boost since every broth can be a bit different, so don’t be shy about adjusting as you go.
3. If you like a thicker, heartier soup, let it simmer a bit longer. The lentils tend to break down and thicken the broth, but be sure to stir occasionally so nothing burns on the bottom.
4. For an extra flavor kick, try squeezing a little lemon juice in at the end or sprinkling some chopped parsley over each bowl right before serving; it makes all the difference.