Go Back
As the colder months approach, the need for a warm, nutritious meal becomes more pronounced. A hearty bowl of soup not only warms the body but also nourishes the soul. Among the many comforting options available, the Hearty Lentil and Potato Soup Delight stands out as a quintessential dish that promises both flavor and nutrition. This soup is not just a blend of ingredients; it’s a celebration of wholesome living, designed to provide comfort during chilly evenings.

Hearty Lentil and Potato Soup

Warm up with this Hearty Lentil and Potato Soup Delight! Packed with green or brown lentils, Yukon Gold potatoes, and a medley of veggies, this comforting recipe is perfect for chilly days. Sauté onions, carrots, and celery, then mix in garlic and spices for a fragrant base. Let it simmer with vegetable broth and tomatoes for mouthwatering flavors. Garnish with fresh parsley and serve with lemon wedges for a bright touch. It's nutritious, delicious, and easy to make!
Print Recipe Pin Recipe

Ingredients
  

1 cup green or brown lentils, rinsed

2 large Yukon Gold potatoes, peeled and diced

1 large onion, chopped

3 carrots, sliced

2 celery stalks, diced

4 cloves garlic, minced

6 cups vegetable broth

1 can (14.5 oz) diced tomatoes (with juice)

1 teaspoon ground cumin

1 teaspoon smoked paprika

1/2 teaspoon dried thyme

2 bay leaves

Salt and pepper to taste

2 tablespoons olive oil

Fresh parsley, chopped (for garnish)

Optional: Hot sauce or lemon wedges for serving

Instructions
 

Sauté the Base: In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.

    Add Garlic and Spices: Stir in the minced garlic, cumin, smoked paprika, and dried thyme. Cook for an additional 1-2 minutes, until fragrant.

      Incorporate Lentils and Vegetables: Add the rinsed lentils, diced potatoes, and diced tomatoes (with their juice) to the pot. Stir well to combine all the ingredients.

        Pour in the Broth: Add the vegetable broth and bay leaves. Bring the mixture to a boil.

          Simmer the Soup: Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 30-35 minutes, or until the lentils and potatoes are tender.

            Season to Taste: After the cooking time, remove the bay leaves. Taste the soup and add salt and pepper as needed. For an extra kick, feel free to add hot sauce.

              Serve: Ladle the soup into bowls and garnish with freshly chopped parsley. Serve with lemon wedges on the side for a bright finish, if desired.

                Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 6