I recently embraced a Lentil Potato Soup Recipe that immediately captured my interest. The medley of lentils, potatoes, vibrant vegetables, and aromatic herbs turned a simple dinner into an engaging experience. The flavors meld together in a way that sparks memorable conversations and transforms mealtime into a meaningful celebration.

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I recently discovered this Hearty Lentil And Potato Soup recipe and I’ve gotta say it’s one of my new favorites. I start by heating 2 tbsp olive oil in a large pot and then toss in a large chopped onion along with 3 minced garlic cloves.

Next, I add in 2 carrots and 2 celery stalks that I chopped roughly, letting them soften before stirring in 2 cubed medium potatoes and a cup of rinsed lentils. After that, I pour in 6 cups of vegetable broth and add a bay leaf and 1 tsp dried thyme.

I then let everything simmer until the flavors really meld together. This meat free soup is a perfect example of a vegetarian gluten free dinner that really hits the spot without any fuss.

It’s simple, filling and a great idea for anyone looking for a hearty vegan soup that isn’t over the top. Enjoy making it!

Why I Like this Recipe

I love how this recipe feels so hearty and filling since it warms me up right away. The combo of lentils, diced potatoes and veggies gives it a chunky texture that really makes every spoonful satisfying. I also like that its vegan and gluten free which makes it easy to share with friends who have dietary restrictions. Plus, the way its put together is super simple so i can whip it up even on crazy busy days without fussin too much.

Ingredients

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Olive oil: brings healthy fats that help with vitamin absorption and add richness.
Onion: loaded with fiber and vitamins, adds a natural sweetness when cooked.
Garlic: boosts flavor big time, fights infections, and gives a nice kick.
Carrots: pack beta-carotene and natural sweetness, great for vision and flavor.
Lentils: deliver protein and fiber, making the soup really hearty and filling.

Ingredient Quantities

2 tbsp olive oil

1 large onion, chopped (you can dice it roughly if you prefer)

3 garlic cloves, minced

2 carrots, peeled and diced

2 celery stalks, chopped roughly

2 medium potatoes, peeled and cubed

1 cup dried green or brown lentils, rinsed

6 cups vegetable broth

1 bay leaf

1 tsp dried thyme

Salt and pepper to taste

How to Make this

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1. Heat 2 tbsp olive oil over medium heat in a big soup pot, then add your chopped onion and minced garlic and cook them until they get soft.

2. Toss in the diced carrots and chopped celery and cook for about 5 minutes, stirring occasionally so nothing sticks.

3. Add your cubed potatoes to the pot and give it a good stir so all the veggies get mixed well with the oil and onions.

4. Now, mix in 1 cup of rinsed lentils over the veggies.

5. Pour in 6 cups of vegetable broth, making sure everything’s nicely covered.

6. Drop in 1 bay leaf and sprinkle 1 tsp of dried thyme over the pot, then season with salt and pepper to your taste.

7. Bring the whole mixture to a boil and then lower the heat to let it simmer.

8. Let the soup simmer, covered, for about 25-30 minutes until the lentils and potatoes are tender.

9. Taste the soup and adjust the seasoning if needed, adding a little more salt or pepper if you like.

10. Remove the bay leaf, serve the soup hot, and enjoy its hearty, comforting flavors!

Equipment Needed

1. Large soup pot with a lid
2. Stovetop burner
3. Chef’s knife
4. Cutting board
5. Measuring spoons
6. Measuring cups
7. A wooden spoon for stirring
8. A colander for rinsing the lentils

FAQ

Q: Can i swap the lentils for a different variety?

A: Sure, you can use red lentils if you want a slightly different texture, but they might break down more so the soup gets thicker.

Q: Do i have to peel the potatoes?

A: Not really, if you like the extra texture and nutrients from the skin feel free to leave them on, just make sure to wash them well.

Q: what if i dont have vegetable broth?

A: No worries, you can use water instead but you might need to add other seasonings like a pinch more salt or some herbs to boost the flavor.

Q: How long should the soup simmer?

A: The soup usually takes about 30-40 minutes on a low simmer, just until the lentils are tender and all the veggies are cooked through.

Q: Can i freeze leftovers?

A: Yep, this soup freezes really well. Just let it cool completely before putting it in an airtight container, and use it within 3 months.

Hearty Lentil And Potato Soup Recipe Substitutions and Variations

Olive oil – If you don’t have olive oil, you could try using coconut oil or butter for a richer taste.
Vegetable broth – If you’re out, chicken broth works well too, or even water with a bouillon cube mixed in.
Dried thyme – Fresh thyme can be used instead, or if you prefer, a pinch of rosemary can add a nice flavor.
Lentils – You can switch out green or brown lentils with red lentils, but keep in mind you might need to change the cooking time a bit.
Potatoes – If you want variety, sweet potatoes work fine and give a slight sweetness to the soup.

Pro Tips

1. Always use the best quality veggie broth you can find cause a good broth makes a big diffrence in the final taste.
2. If you got time, try roasting the veggies for a few minutes before tossing them in the pot, it really deepens the flavor.
3. Dont forget to stir the soup every so often so nothing sticks to the bottom or burns.
4. Let the soup rest a couple of minutes off the heat before serving so the flavors can really blend together nicely.