This Lentil Potato Soup is the perfect make ahead lunch option. It is plant based, comforting, loaded with flavor and super filling.
Make-ahead
Beginner-friendly
You’ll Learn: Which lentils hold their shape best making the perfect contrast to potatoes
Worth It: It’s a satisfying, protein-forward option that actually keeps you full
Bonus: Easy to tailor to common diets
Soup Season is the best season!
Is there anything better than curling up with a warm bowl of soup when there is a chill in the air? As soon as the fall weather hits, I have soups, stews and chilis on repeat on my stove.
This lentil and potato soup is the best option for meal prep. It is filling on its own, but also works as a delicious side dish with the classic soup, salad and sandwich combo.
This soup freezes so well! Prepare a batch now, freeze it and pull it out of the freezer for cold winter days when you don’t want to cook.
Kitchen Tools
- Sharp knife and cutting board
- Vegetable peeler
- Measuring spoons, measuring cups and liquid measuring cup
- Mesh strainer for rinsing lentils
- Large stock pot or dutch oven
serving suggestions
I love to serve this hearty lentil and potato soup for a quick and healthy lunch. It is the perfect thing to add to your meal prep and then enjoy all week long.
The fiber from the lentil and potatoes is perfect for keeping you full. You can serve on its own with a hunk of french bread or alongside a sandwich or salad for a balanced meal.
I like to garnish with soup with some fresh parmesan cheese, chopped fresh herbs, and fresh cracked black pepper. I love to serve it with a slice of my easy homemade bread that I make by letting it proof overnight.
There is nothing better than a creamy potato soup. Make this Creamy Sausage and Potato Soup next!
Ingredients
- Yellow onion and garlic – diced onion and minced garlic cloves sauteed in oil are the perfect base to start layering flavors for soup. You can also use yukon gold potatoes or sweet potatoes.
- Russet potatoes – peeled and cubed russet potatoes add the perfect texture to this soup to balance out the heartiness of the lentils. You could also use
- French green lentils – I chose green lentils for this vegan soup because they are hearty and result in the perfect texture.
- Olive oil – I like to use extra virgin olive oil to saute vegetables for this lentil potato soup recipe, but you can use any other type of oil or even butter.
- Salt, pepper, and smoked paprika – use these simple spices to flavor the soup. You can add extra dry spices to change the flavor slightly. I like adding some cumin, turmeric or even cayenne pepper for extra spice.
- Vegetable broth – use a flavorful vegetable stock for the base of this soup. For extra protein you could use a beef bone broth or chicken bone broth instead.
- Parmesan cheese and fresh herbs for serving – garnish the soup with some freshly grated parmesan cheese and some chopped herbs like fresh parsley. I also like to add just a squeeze of fresh lemon juice to add a bit of brightness and acidity.
You can easily add extra vegetables to this lentil soup recipe. Saute some diced carrots and celery with the onions and garlic. You can also stir some spinach leaves into the final soup and allow them to melt.
Why green lentils?
There are over 7 different types of lentils and all of them have different tastes and textures. The type of lentil you choose can drastically change the dish you are making.
I chose French green lentils because they are slightly heartier than other lentils. They have a mild, nutty flavor that can be slightly peppery. The heartiness of the green lentil is the perfect contrast to the soft potato in this soup.
Brown lentils are small so they cook quickly and have a nice, earthy, mild taste. They would also work well for this soup.
Yellow, orange and red lentils can turn very mushy when cooked so they are not ideal for this style of soup, but are wonderful for a softer and more tender soup.
How to make lentil potato soup
Step 1: Saute onion and garlic
To begin, dice yellow onion, mince garlic and peel and cube the russet potatoes and set to the side. Rinse green lentils, drain and set to the side.
Then, heat a large stock pot or dutch oven over medium low heat and add the oil, onion and garlic to the pot. Simmer, tossing frequently until the onion and garlic are soft and fragrant – about 3 minutes.
Next, season onion and garlic with the salt, pepper, and smoke paprika. Toss and continue simmering for another 2 minutes.
Step 2: Simmer lentil soup and serve
Then, pour the cubed potatoes, lentils, vegetable broth, and water into the pot. Increase heat to high and bring mixture to a boil. Reduce to a simmer, cover with a lid and simmer for about 30 minutes.
Finally, test the soup to see that the lentils are soft and cooked through.Turn off heat and stir in the white balsamic. Allow soup to cool slightly and serve with herbs and parmesan cheese.
Frequently Asked Questions
Do lentils need to be soaked before making soup?
No you do not need to soak lentils before you make lentil soup. The lentils will cook quickly when simmered in the broth.
Does lentil soup make you full?
Yes! This is a completely vegan soup, but lentil soup is very filling and satisfying because the lentils are high in fiber and protein.
Storage, freezing and reheating
Allow soup to cool completely and transfer to an airtight container. Store in the fridge for up to 7 days.
To store longer, transfer to a freezer safer container and freeze for up to 3 months. I like to use souper cubes for this!
Reheat soup gently from refrigerated or frozen in a sauce pan on the stove. Add extra vegetable broth to the soup as you reheat, if desired.
Check out These Other vegetarian soup recipes
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!
Email Recipe for Later
Recipe
Lentil Potato Soup
Ingredients
- 1 yellow onion
- 4 cloves of garlic
- 2 russet potatoes
- 1 cup French green lentils
- 2 tbsp olive oil
- 2 tsp salt
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika
- 1 qt 4 cups vegetable broth
- 2 cups water
- 1 tbsp white balsamic vinegar
Instructions
- Dice yellow onion, mince garlic and peel and cube the russet potatoes and set to the side. Rinse green lentils, drain and set to the side.
- Heat a large stock pot or dutch oven over medium low heat and add the oil, onion and garlic to the pot. Simmer, tossing frequently until the onion and garlic are soft and fragrant – about 3 minutes.
- Season onion and garlic with the salt, pepper, and smoke paprika. Toss and continue simmering for another 2 minutes.
- Pour the cubed potatoes, lentils, vegetable broth, and water into the pot. Increase heat to high and bring mixture to a boil. Reduce to a simmer, cover with a lid and simmer for about 30 minutes.
- Test to see that the lentils are soft and cooked through.Turn off heat and stir in the white balsamic. Allow soup to cool slightly and serve with herbs and parmesan cheese.
Recipe Notes
- feel free to use low sodium vegetable broth or stock
- you can use other types of potatoes if you prefer
- freeze soup in airtight containers for up to 3 months
- Add carrots and celery when sauteeing the onion and garlic for a extra vegetables.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
Leave a Reply