Name: Hearty Lentil and Potato Soup Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 large carrots, diced; 2 celery stalks, diced; 3 medium potatoes, diced; 2 cups fresh spinach or kale (optional); Fresh parsley, for garnish; 1 1/2 cups dried green or brown lentils, rinsed; 1 can (14.5 oz) diced tomatoes; 8 cups vegetable broth; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; Salt and black pepper, to taste

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Introduction

This hearty lentil and potato soup is a comforting, nourishing meal perfect for chilly days. Packed with vegetables and warming spices, it’s both flavorful and filling. It’s easy to prepare and makes a wonderful family-friendly dinner.

A close-up view of a rustic soup served in a white speckled bowl sitting on a white marbled surface. The soup has three main visible layers: a light brown clear broth as the base, filled with small round brown lentils; medium-sized cubes of yellow potato scattered evenly, soft but firm in texture; and bright orange carrot chunks adding color contrast. Sprinkled on top are tiny green herb leaves and a light dusting of black pepper, giving the soup a fresh and seasoned look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
1 1/2 cups dried green or brown lentils, rinsed
3 medium potatoes, diced
1 can (14.5 oz) diced tomatoes
8 cups vegetable broth
1 tsp ground cumin
1 tsp smoked paprika
1/2 tsp dried thyme
1/2 tsp dried rosemary
Salt and black pepper, to taste
2 cups fresh spinach or kale (optional)
Fresh parsley, for garnish

Instructions

Step 1: In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and cook for about 5 minutes, or until softened.
Step 2: Add the minced garlic and cook for another 1 minute until fragrant.
Step 3: Stir in the lentils, diced potatoes, diced tomatoes (with their juices), vegetable broth, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
Step 4: Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, or until the lentils and potatoes are tender.
Step 5: If desired, stir in the spinach or kale during the last 5 minutes of cooking, until wilted.
Step 6: Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.

Tips & Variations

For a creamier texture, blend a portion of the soup before serving.
Add a squeeze of fresh lemon juice just before serving to brighten the flavors.
Substitute kale with Swiss chard or collard greens if preferred.
Use vegetable broth with no added salt to better control seasoning.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, adding a splash of water or broth if it has thickened. This soup also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up view of a bowl filled with thick lentil soup, featuring visible layers of small brown lentils, soft cubed yellow potatoes, and chunky orange carrot pieces. The soup has a light brown broth with a slightly oily surface, dotted with black pepper and sprigs of fresh green herbs scattered throughout. The white-speckled bowl rests on a wooden surface, but the background is converted to a white marbled texture, emphasizing the warm colors and textures of the soup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use red lentils instead of green or brown lentils?

Red lentils cook faster and tend to break down more, resulting in a creamier soup. They can be used, but reduce the simmering time and monitor to avoid overcooking.

Is this soup vegan and gluten-free?

Yes, this recipe is naturally vegan and gluten-free as long as you use gluten-free vegetable broth.