This Easy Lentil Potato Soup is warm, hearty, and packed with flavor. It’s made with tender lentils, soft potatoes, and a mix of spices, making it super comforting!
You can whip it up in no time, even on a busy day! I love to have it with some crusty bread, but honestly, it’s tasty all on its own. Who doesn’t love a good soup moment? 😊
Key Ingredients & Substitutions
Lentils: Green or brown lentils work best, as they hold their shape well during cooking. If you’re short on time, you could try red lentils, but they will break down and give you a thicker soup.
Potatoes: Starchy potatoes like Russets or Yukon Golds are my go-to for creaminess. You can swap them for sweet potatoes for a different flavor profile, just adjust the cooking time a little.
Vegetables: Carrots and onions add sweetness and depth. If you prefer different veggies, feel free to use celery or bell peppers instead. Just chop them small so they cook quickly.
Spinach/Kale: Fresh spinach adds nice color and nutrition. Kale is a bit heartier and can withstand longer cooking, but you can use frozen spinach if that’s what you have.
How Can I Get the Most Flavor from the Vegetables?
The key to a rich, flavorful soup is in how you prepare your vegetables! Start by sautéing the onions until they’re soft to create a strong base. Adding garlic, cumin, and spices right after builds depth. Always take the time to let these ingredients cook for a few minutes before adding liquids.
- Heat your oil and sauté the onions until they’re translucent.
- Mix in garlic and spices, cooking briefly to release their flavors.
- Then, add the rest of your ingredients and let them simmer for that comforting blend!
This technique enhances every bite, and you’ll be surprised how much difference it makes!
Easy Lentil Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup green or brown lentils, rinsed and drained
- 2 large potatoes, peeled and diced into chunks
- 2 medium carrots, sliced
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 6 cups vegetable broth or water
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp paprika or smoked paprika
- 1 bay leaf
- 2 cups fresh spinach or kale leaves, roughly chopped
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (optional for garnish)
How Much Time Will You Need?
This recipe takes about 10 minutes to prep and around 40 minutes to cook, including simmering time. In total, you are looking at about 50 minutes from start to finish. A perfect easy weeknight meal!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and sauté for about 4-5 minutes, or until it becomes translucent and soft. This is where your soup starts to build flavor!
2. Add Spices and Garlic:
Now, stir in the minced garlic, ground cumin, turmeric, and paprika. Cook for another minute until you can smell those yummy spices. It’s gonna smell so good!
3. Combine Lentils and Veggies:
Next, add the rinsed lentils, diced potatoes, sliced carrots, and the bay leaf into the pot. Pour in the vegetable broth or water and give everything a good stir to combine it all.
4. Simmer the Soup:
Bring the soup to a gentle boil, then reduce the heat to low. Cover the pot and let it simmer for about 30-35 minutes, or until the lentils and vegetables are tender. You can give it a stir occasionally to make sure nothing is sticking!
5. Add the Greens:
Once everything is cooked, stir in the chopped spinach or kale and let it cook for an additional 5 minutes. You want the greens to be nice and wilted, adding color and goodness to your dish.
6. Final Touches:
Carefully remove the bay leaf and season the soup generously with salt and black pepper to taste. This is your chance to adjust the flavors to your liking!
7. Serve and Enjoy:
Serve the soup hot, garnished with freshly chopped parsley or cilantro if you like. Grab a spoon, some crusty bread, and enjoy this delicious and cozy meal!
And remember, this soup is great for meal prep too, so feel free to make a big batch and enjoy it during the week! 😊
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Can I Use Different Types of Lentils?
Yes, you can! Green or brown lentils work best as they hold their shape, but you can use red lentils if you want a creamier texture. Just remember that red lentils will cook quicker and become softer.
Can I Make This Soup Ahead of Time?
Absolutely! This soup stores well. Let it cool completely, then transfer it to an airtight container and refrigerate for up to 4 days. You can also freeze it for up to 3 months. Just thaw and reheat when you’re ready to enjoy!
How Can I Adjust the Spice Level?
If you like a bit of heat, you can add some chili powder or crushed red pepper flakes while cooking. Start with a small amount, taste, and adjust according to your preferred spice level. You can always add more, but it’s tough to take spice back out!
What Should I Serve with This Soup?
This soup pairs wonderfully with crusty bread, a simple green salad, or sandwiches for a complete meal. For a healthy twist, serve it with a side of roasted vegetables!