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Hearty Lentil and Potato Soup

A deeply satisfying, one-pot soup featuring brown lentils, tender potatoes, and aromatic vegetables. It's a protein-packed, fiber-rich meal that's naturally vegan and endlessly customizable.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp Olive oil or avocado oil
  • 1 large Yellow onion diced
  • 3 cloves Garlic minced
  • 2 medium Carrots peeled and diced
  • 2 ribs Celery diced
  • 1.5 cups Brown or green lentils rinsed and picked over
  • 1 lb Yukon Gold potatoes peeled and cut into 3/4-inch cubes
  • 1 tsp Dried thyme
  • 1 tsp Smoked paprika
  • 1 14.5 oz can Diced tomatoes with their juices
  • 8 cups Vegetable broth low sodium recommended
  • 2 cups Baby spinach or chopped kale
  • to taste Salt and black pepper
  • for garnish Fresh parsley chopped

Equipment

  • Large Dutch oven or heavy-bottomed soup pot (5-6 quart)
  • Wooden spoon or spatula
  • Chef's knife and cutting board
  • Ladle

Method
 

  1. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, for 8-10 minutes until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 1 more minute until fragrant.
  2. Add the rinsed lentils, cubed potatoes, dried thyme, and smoked paprika to the pot. Stir well to coat everything in the oil and spices. Toast the lentils and spices with the vegetables for 2 minutes—this deepens their flavor. Trust me, this simple step makes a noticeable difference in the final soup.
  3. Pour in the diced tomatoes with their juices and the vegetable broth. Give everything a good stir, scraping up any browned bits from the bottom of the pot. Increase the heat to high and bring the soup to a boil.
  4. Once boiling, reduce the heat to maintain a gentle simmer. Partially cover the pot with a lid. Let the soup simmer for 30-35 minutes, stirring occasionally, until the lentils and potatoes are completely tender. Tip from me: The potatoes should offer no resistance when pierced with a fork.
  5. Stir in the baby spinach or kale and cook for 2-3 minutes until just wilted. Season the soup generously with salt and black pepper. Taste and adjust seasoning—you'll likely need a fair amount of salt to balance the lentils and broth. Ladle into bowls, garnish with fresh parsley, and serve hot.

Notes

Chef's Tips:
• The soup thickens as it sits. Add a splash of broth or water when reheating.
• Avoid using red lentils here; they will disintegrate and turn the soup mushy.
• Serve with crusty bread for dipping and a drizzle of good olive oil.
Food Safety:
• Cool soup to room temperature within 2 hours before refrigerating.
• Reheat leftovers to an internal temperature of 165°F (74°C).