Dinner

Hearty Lentil and Potato Soup Recipe

Bynova cole January 18, 2026January 18, 2026

Introduction

This hearty lentil and potato soup is a comforting and nutritious meal perfect for chilly days. Packed with vegetables, tender lentils, and warming spices, it’s easy to make and naturally vegan. Enjoy a bowl of this satisfying soup any time you crave something wholesome and filling.

A close-up of a bowl filled with lentil soup showing visible layers: the base is a light brown clear broth with floating black pepper specks, sitting in a textured white bowl. The soup contains chunks of light yellow potatoes, orange carrots, and small brown lentils. Small green herb leaves are sprinkled throughout, adding freshness. The bowl is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
1 1/2 cups dried green or brown lentils, rinsed
3 medium potatoes, diced
1 can (14.5 oz) diced tomatoes
8 cups vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and black pepper, to taste
2 cups fresh spinach or kale (optional)
Fresh parsley, for garnish

Instructions

Step 1: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and cook for about 5 minutes, or until softened.
Step 2: Add the minced garlic and cook for another 1 minute until fragrant.
Step 3: Stir in the lentils, diced potatoes, diced tomatoes (with their juices), vegetable broth, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
Step 4: Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, or until the lentils and potatoes are tender.
Step 5: If desired, stir in the spinach or kale during the last 5 minutes of cooking, until wilted.
Step 6: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Tips & Variations

For extra flavor, try adding a splash of lemon juice or a drizzle of olive oil just before serving.
You can swap potatoes for sweet potatoes to add a subtle sweetness.
Use vegetable broth with low sodium to control salt levels better.
For a creamier texture, blend part of the soup before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a little water or broth if the soup has thickened. This soup also freezes well for up to 3 months; thaw in the fridge overnight before reheating.

How to Serve

The image shows a close-up of a cooking pot filled with a thick lentil soup. The soup has many layers of small green lentils, diced orange carrots, light brown chunks of potatoes, bits of herbs, and small pieces of red pepper all mixed together in a rich brown broth. A silver ladle scoops up a portion of the soup, showing the different colors and textures clearly. The pot is placed on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red or yellow lentils instead of green or brown?

Yes, but keep in mind that red and yellow lentils cook faster and tend to break down more, giving the soup a different, creamier texture.

Is this soup gluten-free?

Absolutely. All ingredients are naturally gluten-free, making this soup a safe and delicious option for those with gluten sensitivities.

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