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Annie Graves

Lentil Soup with Potatoes

Warm up with this hearty Lentil Soup with Potatoes! Packed with protein-rich lentils, tender potatoes, and vegetables, it's a comforting and nutritious meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6
Course: Lunch
Cuisine: Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 1 medium onion finely chopped
  • 2 cloves garlic minced
  • 2 medium carrots diced
  • 2 celery stalks diced
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1/2 tsp dried thyme
  • 1/2 tsp ground coriander
  • 1 bay leaf
  • 1 cup dried lentils green, brown, or red
  • 4 cups vegetable broth
  • 2 medium potatoes peeled and diced
  • 1 can 14.5 oz diced tomatoes
  • 1 tbsp tomato paste
  • Salt and freshly ground black pepper to taste
  • 2 cups fresh spinach or kale chopped (optional)
  • 1 tbsp red wine vinegar or lemon juice optional, for brightness
  • Fresh parsley chopped, for garnish
Substitutions
  • Vegan: This recipe is naturally vegan.
  • Gluten-Free: This recipe is naturally gluten-free.
  • Low-Sodium: Use low-sodium vegetable broth and season lightly with salt.

Method
 

Sauté the Vegetables
  1. In a large pot or Dutch oven, heat the olive oil over medium heat.
  2. Add the chopped onion, carrots, and celery.
  3. Sauté for 5-7 minutes until the vegetables are softened and the onion is translucent.
  4. Add the minced garlic, cumin, smoked paprika, thyme, and coriander.
  5. Cook for another 1-2 minutes until the spices are fragrant.
Cook the Lentils and Potatoes
  1. Stir in the lentils, diced potatoes, diced tomatoes, tomato paste, and bay leaf.
  2. Pour in the vegetable broth and bring the mixture to a boil.
  3. Reduce the heat to low, cover the pot, and simmer for 30-35 minutes, or until the lentils and potatoes are tender.
Finish the Soup
  1. If using, stir in the chopped spinach or kale and cook for an additional 5 minutes until wilted.
  2. Remove the bay leaf and stir in the red wine vinegar or lemon juice (if using).
  3. Taste and adjust the seasoning with salt and pepper as needed.
Serve
  1. Ladle the Lentil Soup with Potatoes into bowls, garnish with fresh parsley.
  2. Serve hot with crusty bread or a side salad.
  3. Enjoy!

Notes

Nutritional Information (Per Serving - 1 cup):

  • Calories: 250
  • Carbohydrates: 40g
  • Protein: 12g
  • Fat: 5g
  • Saturated Fat: 1g
  • Sodium: 400mg
  • Fiber: 12g
  • Sugar: 5g

 

Notes/Advice:

  • Additions/Subtractions:
    • If you prefer a thicker soup, use an immersion blender to partially blend the soup until you reach your desired consistency.
    • Feel free to customize the vegetables based on what you have on hand—zucchini, bell peppers, or even sweet potatoes would be great additions.
    • This soup is versatile—adjust the spices and ingredients to suit your taste or dietary needs.