Description
This easy lentil potato soup is a hearty and comforting dish made with a blend of aromatic vegetables, tomato paste, and a medley of lentils simmered to perfection with tender potatoes. Perfect for a nutritious weeknight meal, this soup combines simple ingredients into a flavorful, wholesome broth that’s satisfying and packed with protein and fiber.
Ingredients
Scale
Aromatics
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/4 cup diced onion
- 1 large carrot (3-4 oz), diced
Soup Base and Lentils
- 2 tbsp tomato paste
- 1/4 cup tomato sauce (optional)
- 1 1/4 cups lentils (green, red split, black, or a mix; green works well)
Vegetables and Seasonings
- 12 oz potatoes, cut into bite-sized pieces
- 2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme
- 1/2 tsp oregano
Liquids
- 4-5 cups water
Instructions
- Sauté Aromatics: Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté for about 1 minute until it begins to soften. Then add the minced garlic and diced carrot, stirring frequently. Cook for 2-3 minutes until the mixture is fragrant and the vegetables start to soften, taking care not to burn the garlic.
- Add Base & Lentils: Stir in the tomato paste, and if using, the tomato sauce. Add the lentils and cook for another minute, allowing the tomato paste to meld with the vegetables and to slightly toast the lentils.
- Add Potatoes & Liquids: Add the diced potatoes to the pot and pour in 4 cups of water, reserving the additional cup for later use if needed to adjust consistency. Stir in salt, black pepper, thyme, and oregano, mixing everything thoroughly.
- Simmer the Soup: Cover the pot with a lid and bring the mixture to a boil. Once boiling, lower the heat to medium-low and let it simmer for 25-35 minutes. Check occasionally, stirring to prevent sticking, and add more water if you prefer a thinner soup. The lentils should be fully cooked and the potatoes tender when done.
- Final Seasoning & Serve: Taste the soup and adjust the salt and pepper as desired. Serve the soup warm, garnished with fresh herbs if you like.
Notes
- You can use any type of lentils or a combination, but green lentils work particularly well for texture.
- Adjust water quantity based on your preferred soup thickness.
- For extra flavor, add fresh herbs like parsley or cilantro as a garnish.
- Leftovers keep well refrigerated for up to 4 days and also freeze nicely.
- This soup is naturally vegan and gluten free.
