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Easy Lentil Potato Soup Recipe for Healthy Meatless Meals at Home

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A comforting, hearty, and healthy meatless soup featuring lentils and potatoes simmered with simple spices and fresh herbs. Perfect for busy weeknights or meatless Mondays.

Ingredients

Scale
  • 1 cup (200g) brown or green lentils, rinsed
  • 2 medium Yukon Gold potatoes (about 300g), peeled and diced
  • 1 medium onion, finely chopped
  • 2 garlic cloves, minced
  • 2 small carrots, diced
  • 2 celery stalks, diced
  • 4 cups (1 liter) vegetable broth
  • 2 tablespoons olive oil
  • 1 bay leaf
  • 1 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • A handful of fresh parsley or cilantro, chopped (for garnish)

Instructions

  1. Rinse 1 cup (200g) of brown or green lentils thoroughly under cold water. Peel and dice 2 medium Yukon Gold potatoes (about 300g). Chop 1 medium onion, mince 2 garlic cloves, dice 2 small carrots, and 2 celery stalks.
  2. Heat 2 tablespoons of olive oil over medium heat in a large heavy-bottomed pot. Add the chopped onion, carrots, and celery. Cook for about 5-6 minutes, stirring occasionally, until the veggies soften and the onion becomes translucent. Add the minced garlic and cook for another minute, stirring to avoid burning.
  3. Stir in 1 teaspoon ground cumin and 1/2 teaspoon smoked paprika. Let the spices toast lightly for about 30 seconds to release their flavor.
  4. Add the rinsed lentils and diced potatoes to the pot. Stir to coat everything with the spices and oil.
  5. Pour in 4 cups (1 liter) of vegetable broth and add 1 bay leaf. Season with salt and pepper to taste (start with 1 teaspoon salt and 1/2 teaspoon pepper). Stir well.
  6. Bring the mixture to a gentle boil, then reduce heat to low and cover the pot. Let it simmer for 30-35 minutes, stirring occasionally to prevent sticking. The potatoes should be tender, and the lentils cooked through but still holding shape. Add a splash of water or broth if the soup becomes too thick.
  7. Remove the bay leaf. Taste and adjust salt and pepper as needed. Stir in a handful of chopped fresh parsley or cilantro for freshness. For a creamier texture, lightly mash some of the potatoes and lentils with the back of a spoon.
  8. Ladle the soup into bowls and serve warm. Pairs well with crusty bread or a simple green salad.

Notes

Soak lentils for 30 minutes before cooking to reduce cooking time and improve tenderness. Keep the lid slightly ajar during simmering for a thicker consistency. Use Yukon Gold potatoes for a creamy texture that holds shape well. Season in layers to avoid over-salting. For a creamier soup, blend a cup of soup and stir it back in. Red lentils can be used but reduce simmering time to about 20 minutes.

Nutrition

Keywords: lentil soup, potato soup, meatless meals, healthy soup, vegetarian soup, easy soup recipe, comfort food, plant-based protein

Find it online: https://cooltastes.com/easy-lentil-potato-soup-recipe-for-healthy-meatless-meals-at-home/