Cozy up with a bowl of Lentil Potato Soup, a hearty, nutrient-packed one-pot meal that’s easy to make in 40 minutes.
About the Recipe
This comforting and nourishing bowl of vegan lentil potato soup is a hearty one-pot recipe is filled with lentils, potatoes, and greens, all simmered in a fragrant, curry-inspired broth. It’s perfect for a quick family dinner or a wholesome meal prep option for your recipe rotation. Here are a few reasons to love it:
- High in protein and fiber.
- Packed with nutrition.
- Easy to make in one pot.
- Ready in under 40 minutes.
- Simple pantry staples.
- Bold combination of spices and rich depth of flavour.
- Meal prep-friendly.
- Can be frozen.
Lentils are a wonderfully nutritious and budget-friendly soup ingredient. You can also try them in these soup recipes: Red Lentil Curry Soup Chickpea Lentil Soup, Kale Lentil Soup and Vegan Red Lentil Tomato Soup.
If you’re looking for a lentil stew recipe, try this Vegan Lentil Stew, Butternut Squash Lentil Stew or Vegan Sweet Potato Lentil Stew.
Ingredient Notes
Below is an overview of the ingredients needed and any substitutions can make.
This list is not complete. Please see the recipe card at the end of the post for the complete ingredient list with measurements and detailed instructions.
- Lentils: Use brown or green lentils, as they hold their shape well and cook in about 20 minutes. You can use red lentils; however, they will break down and soften more during cooking so the soup will have a different texture.
- Onion: White or yellow onion is best here.
- Potatoes: Yellow potatoes are suggested. Feel free to use russet, red potatoes, or even sweet potatoes for a slightly sweeter flavor. Peel the potatoes if using russet potatoes or sweet potatoes to remove the thicker skins.
- Vegetables: The classic trio of onion, carrots, and celery creates a flavorful base. If you’re missing one, increase the amount of the others or add diced bell peppers. You can also add cauliflower.
- Greens: Swiss chard or kale works wonderfully, adding color and nutrition. Spinach, collard greens, or arugula can be used instead. Add delicate greens like spinach towards the end to prevent overcooking.
- Spices: If you don’t have smoked paprika, regular paprika works.
- Soy Sauce: Tamari is a great gluten-free option. Coconut aminos can also be used for a soy-free alternative.
Variations
- Spice Variation: The spice blend is curry-inspired but you could use Italian spices like thyme, rosemary and oregano for a variation.
- Spicy Lentil Potato Soup: Increase the red pepper flakes to as much as 1 tsp or substitute or add up to 1/2 tsp cayenne pepper.
- Creamy Lentil Soup: For creamy lentil potato soup, stir in up to 1 cup canned coconut milk or 1/2 cup cashew cream at the end.
How to Make Lentil Potato Soup
Review the step-by-step photos for a visual reference then use the recipe card below when you’re ready to make the recipe.
Step 1: In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrots, and celery. Season with salt and pepper, and cook for 8–10 minutes, stirring occasionally, until the vegetables are tender.
Step 2: Add the garlic, tomato paste, cumin, coriander, thyme, smoked paprika, turmeric, and a pinch of red pepper flakes. Cook for about 1 minute, stirring constantly, until fragrant.
Step 5: Place the swiss chard or kale on top of the soup. Cover and let the greens steam for 2–3 minutes until they are tender and bright green.
Step 4: Pour in the vegetable stock or water, and add the bay leaves if using. Season with salt and pepper, then bring the soup to a low boil. Reduce the heat to medium-low, cover partially, and cook for 18–22 minutes until the lentils and potatoes are tender.
Step 5: Place the swiss chard or kale on top of the soup. Cover and let the greens steam for 2–3 minutes until they are tender and bright green.
Step 6: Stir in half of the parsley, the lemon juice, and the soy sauce or tamari. Adjust seasoning with salt and pepper to taste. Divide the soup into bowls and garnish with the remaining parsley.
Expert Tips
- Season As You Go: Season the onion with salt and pepper, then add all your spices. Season again when you add the both or water and finally again, to taste, at the end after you stir in the greens.
- Serving: The soup is best served with some crusty bread for dipping or you a dollop of plain yogurt or sour cream on top.
- Thin the Soup: If you’d like a thinner, brothier soup, stir in more water or broth after adding the greens.
FAQs
Yes! This soup stores well in the fridge for up to 5 days. Reheat on the stovetop or in the microwave.
Absolutely. Freeze in individual portions for up to 3 months. For best results, leave out the greens and add them fresh when reheating.
Yes. You have the option to do steps one and two of the recipe on the stove top in a skillet before adding everything to the slow cooker or you can simple add everything at once (except the greens, parsley, lemon and soy sauce/tamari).
Let it cook for 2-3 hours on high or 4-6 hours on low until the lentils are tender, then add the greens, soy sauce, parsley and lemon if using.
This recipe is for brown or green lentils but you can substitute red lentils if needed. The soup will have a thicker, mushier texture and shorter cooker time if you use red lentils.
Prevent your screen from going dark
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In a large pot, heat 1 tbsp oil over medium heat. When the pot is hot, add onions, carrots and celery. Season with salt and pepper. Cook for 8-10 min, stirring occasionally, until just tender.
1 tbsp olive oil, 1 medium yellow onion, 2 carrots, 3 ribs celery
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Add garlic, tomato paste, cumin, coriander, thyme, smoked paprika, turmeric and a pinch of chili flakes. Cook for 1 min, stirring often, until fragrant.
4 cloves garlic, 2 tbsp tomato paste, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp thyme, ½ tsp smoked paprika, ½ tsp ground turmeric, 1/8 tsp red pepper flakes
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Add potatoes and lentils. Give it a good stir to coat in spice mixture. Add vegetable stock. Season well with salt and pepper. Bring to a simmer over medium high heat. Once simmering, reduce heat to medium low. Cook partially covered for 18-22 min, until lentils and potatoes are tender.
4 cups diced yellow potatoes, 1 ½ cup dried green or brown lentils, 7-8 cups vegetable broth or water
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Add swiss chard or kale on the top of soup, no need to stir in. Cover and let steam for 2-3 min, until tender and bright green.
3 cups thinly sliced kale or Swiss chard
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Stir in half the parsley and the soy sauce or tamari, if using. Add a squeeze of lemon juice. Season with salt and pepper, to taste.
1/2 cup chopped fresh parsley, 1 tbsp soy sauce or tamari, ½ Lemon
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Divide soup between bowls. Sprinkle remaining parsley any other fresh herbs you enjoy over top. Add another squeeze of fresh lemon juice and enjoy.
Storage: Leftover soup can be stored in an airtight container in the fridge for up to 4 days. Reheat on the stovetop in a pot or in individual servings in the microwave until heated through. To freeze, let cool then transfer to a freezer-safe container and freeze up to 3 months. Thaw in the fridge before reheating.
Serving: 1serving, Calories: 331kcal, Carbohydrates: 60g, Protein: 17g, Fat: 3g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 80mg, Potassium: 1295mg, Fiber: 20g, Sugar: 5g, Vitamin A: 5249IU, Vitamin C: 51mg, Calcium: 102mg, Iron: 6mg