Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils to save time. Just be sure to drain and rinse them before adding. Since they are already cooked, add them during the last 10–15 minutes of simmering to avoid over-softening.

How can I make this soup creamier?

To create a creamier texture without dairy, use an immersion blender to puree a portion of the soup right in the pot. Alternatively, you can transfer 1–2 cups to a blender, blend until smooth, and stir it back into the soup.

What type of potatoes work best in this soup?

Yukon Gold potatoes are ideal for a slightly creamy texture, while Russet potatoes will break down more and naturally thicken the soup. Red potatoes can also work if you prefer firmer chunks.

Can I freeze this soup?

Absolutely. This soup freezes well for up to 3 months. Allow it to cool completely before transferring it into airtight, freezer-safe containers. Thaw overnight in the fridge or heat directly from frozen on the stovetop.

Hearty Lentil and Potato Soup

Name: Hearty Lentil and Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Global Comfort
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

Description

A cozy, nutritious, and budget-friendly vegan soup made with lentils, potatoes, and vegetables, perfect for a satisfying weeknight dinner or meal prep favorite.

Ingredients

Scale

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

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Instructions

Sauté the Base Vegetables: In a large pot, heat olive oil over medium heat. Add the diced onion, carrots, and celery and cook for about 5 minutes until they soften and the onions begin to look translucent.
Add the Garlic: Stir in the minced garlic and cook for another minute, just until it becomes aromatic. Be careful not to let it burn.
Combine the Main Ingredients: Mix in the rinsed lentils, diced potatoes, and the can of diced tomatoes with all their juices. Stir to combine all the ingredients well.
Add the Liquid and Spices: Pour in the vegetable broth and stir in the cumin, smoked paprika, thyme, rosemary, salt, and pepper. Bring everything to a boil while stirring occasionally.
Simmer the Soup: Once boiling, lower the heat and cover the pot. Let the soup simmer for 30–40 minutes, or until the lentils and potatoes are soft and tender.
Add the Greens: If using spinach or kale, stir them in during the last 5 minutes of cooking, allowing them to wilt without becoming mushy.
Final Touches and Serve: Taste the soup and adjust seasoning if needed. Garnish with fresh parsley before serving. Serve hot with crusty bread or over rice if desired.

Notes

For a thicker soup, blend a small portion using an immersion blender or mash some potatoes with the back of a spoon. To spice things up, add red pepper flakes or a pinch of cayenne. This recipe is perfect for meal prep and tastes even better the next day as flavors develop.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soups & Stews
Method: One-Pot, Stovetop
Cuisine: Global Comfort

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 280
Sugar: 5g
Sodium: 610mg
Fat: 6g
Saturated Fat: 1g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 10g
Protein: 13g
Cholesterol: 0mg