This Easy Lentil Potato Soup is warm and cozy, packed with hearty lentils and tender potatoes. It’s a great way to enjoy a comforting meal without much fuss!
I love how simple it is to whip up! Just throw everything in one pot and let it simmer. Perfect for chilly days or when you need a quick dinner! 😊
Key Ingredients & Substitutions
Lentils: Brown or green lentils work best for this soup. They’re hearty and hold their shape well. If you want a quick option, try canned lentils — just make sure to rinse them and reduce cooking time.
Potatoes: I love using russets or Yukon golds because they become creamy when cooked. If you need a low-carb option, cauliflower florets can be a great substitute!
Carrots: Fresh carrots add sweetness and color. If you don’t have fresh ones, you could use frozen carrots; just add them towards the end of cooking.
Broth: Vegetable broth keeps it plant-based, but you can use chicken broth if that’s what you have. For more flavor, you can make your own broth from scraps!
Spices: Cumin, turmeric, and smoked paprika add depth. If you don’t have smoked paprika, regular paprika with a dash of cayenne will work. Feel free to adjust spices to fit your taste.
How Do I Get the Best Flavor from My Soup?
To enhance the flavor, start by sautéing your onions and garlic in olive oil. This builds a tasty base! Here’s a step-by-step:
- Heat the olive oil in a large pot over medium heat.
- Add the onions first; they need a little longer to soften. Sauté for about 3-4 minutes.
- Next, add the garlic and sauté for just a minute more to avoid burning. This step is key as it infuses the oil with flavor!
- When you add in your spices, toast them briefly to bring out their aroma. Just stir for 30 seconds before adding other ingredients.
This layering of flavors will make your soup taste incredible! Don’t rush it; good things take time. Enjoy your cooking!
Easy Lentil Potato Soup
Ingredients You’ll Need:
- 1 cup dried brown or green lentils, rinsed
- 2 medium potatoes, peeled and diced into 1-inch cubes
- 2 medium carrots, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 tsp ground cumin
- 1/2 tsp turmeric powder
- 1/2 tsp smoked paprika (optional)
- 2 tbsp olive oil
- Salt and black pepper, to taste
- Fresh parsley or cilantro, chopped (for garnish)
- Lemon wedges, for serving
How Much Time Will You Need?
This Easy Lentil Potato Soup takes about 10 minutes to prep and 30-35 minutes to cook. In less than an hour, you’ll have a warm and nutritious meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Aromatics:
In a large pot, heat the olive oil over medium heat. Once hot, add the chopped onions and minced garlic. Sauté for about 3-4 minutes until the onions turn translucent and fragrant. This step is crucial for building flavor!
2. Add the Vegetables:
Next, stir in the diced carrots and potatoes. Cook for another 3 minutes, stirring occasionally. This will help the vegetables soften a bit before we add the liquids.
3. Spice It Up:
Now it’s time to add flavor! Sprinkle in the ground cumin, turmeric, and smoked paprika (if using). Stir everything well to coat the vegetables with the spices and let them toast for about 30 seconds.
4. Add Lentils and Broth:
Pour in the rinsed lentils along with the vegetable broth. Bring the mixture to a boil. Once boiling, reduce the heat to low, cover the pot, and allow the soup to simmer for about 25-30 minutes. You’ll know it’s done when the lentils and potatoes are tender.
5. Season and Adjust:
After the soup is cooked, taste and season it with salt and pepper to your liking. If the soup seems too thick, feel free to stir in a bit more broth or water until you reach your desired consistency.
6. Serve and Enjoy:
Serve the soup hot, garnished with fresh parsley or cilantro. Don’t forget to add a wedge of lemon on the side for a lovely zesty touch! Just a squeeze before eating brightens up the flavors deliciously.
Enjoy this hearty, flavorful soup that’s ready with mostly pantry staples and simple prep! 😊
Can I Use Different Types of Lentils?
Yes! While brown or green lentils are best for this recipe as they hold their shape, you can also use red lentils. Just keep in mind that red lentils will cook faster and may break down, resulting in a creamier soup.
Can I Make This Soup Vegan?
Absolutely! This soup is already vegan-friendly when using vegetable broth. Just ensure all your ingredients, including the spices and oils, are plant-based.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove or in the microwave, adding a splash of water or broth if needed to loosen it up.
Can I Freeze This Soup?
Yes! This soup freezes well. Allow it to cool completely, then transfer it to freezer-safe containers or zip-lock bags. It can be frozen for up to 3 months. Thaw in the fridge overnight before reheating.
