Vegetarian Lentil Soup Recipe

I perfected a Lentil Potato Soup made from pantry staples that comes together in 30 minutes, with one surprising ingredient you’ll want to know about.

I keep coming back to this Vegetarian Lentil Soup because it’s simple but smarter than it looks. Ready in just 30 minutes, it uses pantry staples so you can throw it together when you’re half distracted, and yet it rewards you with unexpected depth.

The soft cubes of potatoes give the bowl a comforting heft, while a diced yellow onion lifts the whole thing with savory brightness. I don’t claim it’s gourmet, but folks always ask what made it taste different, then stare when I shrug.

If you want something honest and a little intriguing try my take on Lentil Potato Soup.

Ingredients

• Lentils pack protein and fiber, they make soup hearty and keep you full
• Potatoes add comforting carbs, thicken broth when starchy, soft and satisfying
• Canned tomatoes add brightness, mild acidity and a touch of umami
• Lemon juice brings fresh tartness, lifts flavors and balances richness
• Carrots give sweetness color and more fiber, kinda humble but essential
• Garlic adds savory depth, a little goes a long way really
• Olive oil adds silky mouthfeel, helps sauté veggies and boost flavor
• Parsley finishes with herbaceous brightness, looks pretty and freshens each spoon

Ingredient Quantities

• 2 tablespoons olive oil (or any neutral oil you got)
• 1 medium yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dried brown or green lentils
• 2 medium potatoes, peeled and cut into 1/2 inch cubes
• 1 can (14 oz) diced tomatoes with juices
• 4 to 5 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons lemon juice (about 1 lemon)
• 2 tablespoons chopped fresh parsley for serving

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat, add the diced onion, carrots and celery, season with 1 teaspoon kosher salt and sauté until softened about 5 to 7 minutes, stirring now and then.

2. Stir in the minced garlic and cook 30 to 45 seconds until fragrant, don’t let it burn or it will get bitter.

3. Add 1 teaspoon dried thyme and 1 teaspoon ground cumin, stir for 20 seconds to toast the spices and wake up the flavors.

4. Rinse 1 cup dried brown or green lentils under cold water and pick out any pebbles, then add them to the pot.

5. Add the 2 peeled and cubed medium potatoes, 1 can (14 oz) diced tomatoes with juices, the bay leaf and 4 to 5 cups vegetable broth (use 4 cups for thicker soup, 5 cups for thinner). Bring to a boil.

6. Once boiling, reduce heat to low, cover partially and simmer gently until lentils and potatoes are tender, about 20 to 25 minutes. Stir occasionally and add more broth or water if it gets too thick.

7. Remove the bay leaf, taste and adjust seasoning, add the 1/2 teaspoon black pepper and extra salt if needed. For a creamier texture, mash a cup of the soup against the side of the pot with a spoon or use an immersion blender for a few pulses.

8. Stir in 2 tablespoons lemon juice at the end to brighten the whole pot, it really lifts the flavors, trust me.

9. Serve hot topped with 2 tablespoons chopped fresh parsley and a drizzle of olive oil if you like. Leftovers keep great in the fridge for 4 days or freeze for up to 3 months.

Equipment Needed

1. Large heavy pot or Dutch oven (6 to 8 qt) you’ll want something that holds all the soup
2. Chef’s knife (sharp)
3. Cutting board
4. Wooden spoon or heatproof spatula for stirring
5. Measuring cups and spoons
6. Colander or fine mesh sieve to rinse the lentils
7. Can opener for the diced tomatoes
8. Vegetable peeler for the potatoes
9. Potato masher or immersion blender for a creamier texture
10. Ladle and bowls for serving

FAQ

Vegetarian Lentil Soup Recipe Substitutions and Variations

• Olive oil: use any neutral oil like canola, sunflower or grapeseed in the same amount; avocado oil works too, and butter gives a richer, slightly sweeter finish.
• 1 cup dried brown/green lentils: swap for red lentils (they cook faster and will break down into a creamier soup), French lentils for a firmer, peppery bite, or 2 cups canned lentils drained – add canned ones near the end since they’re already cooked.
• Potatoes: use sweet potatoes or butternut squash cut to 1/2 inch cubes (they’ll cook a bit faster and add sweetness), or swap for extra carrots or a can of chickpeas for body.
• 2 tablespoons lemon juice: substitute 1 tablespoon apple cider or red wine vinegar, or equal amount fresh lime juice; lemon zest also works if you want bright flavor without more liquid.

Pro Tips

1) Cook the onion, carrots and celery a little longer than you think, let some edges get golden, it adds depth so the soup wont taste flat.
2) Bloom the spices in the hot oil for 20 to 30 seconds and watch them, if they start to burn splash a tablespoon of broth or water to stop it, garlic burns fast so add it later.
3) Rinse lentils well but for firmer lentils add the potatoes 8 to 10 minutes after the lentils have started simmering so they dont overcook, or add them together if you want the potatoes to break down and thicken the soup.
4) Always finish with the lemon or a splash of vinegar after reheating leftovers, acid brightens things up but loses power when frozen, so re-season and add fresh parsley just before serving.