Hearty Lentil and Potato Soup
A rustic, nourishing bowl of soup that balances earthy lentils, starchy potatoes, and fragrant spices, perfect for weeknight dinners and meal prep.
Ingredients
Base Ingredients
- 2 tbsp olive oil or any neutral oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
Main Ingredients
- 1.5 cups dried green or brown lentils, rinsed (or red lentils which cook faster)
- 3 medium potatoes, diced (Yukon Gold or russet)
- 1 can (14.5 oz) diced tomatoes (fire-roasted for extra depth)
- 8 cups vegetable broth (use low-sodium for richer flavor)
Spices
- 1 tsp ground cumin
- 1 tsp smoked paprika (or sweet paprika + pinch of cumin)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary (crushed to release oils)
- to taste salt and black pepper
Optional Ingredients
- 2 cups fresh spinach or kale (kale needs a minute longer)
- fresh parsley, for garnish
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced garlic and cook for 1 more minute until fragrant.
Cooking
- Stir in the rinsed lentils and diced potatoes.
- Pour in the diced tomatoes with their juices and the vegetable broth.
- Add cumin, smoked paprika, thyme, rosemary, and salt and pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until lentils and potatoes are tender.
- If using, stir in the spinach or kale in the last 5 minutes of cooking until wilted.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if it needs brightness.
- Serve hot and garnish with chopped fresh parsley.
Notes
For extra protein, stir in cooked sausage (or a plant-based alternative) at the end. Gluten-free as written.