Easy Lentil Potato Soup
This lentil and potato soup is a flavorful hearty soup that’s so easy to make. Filled with veggies and lentils this soup is naturally vegetarian and customizable. It’s the perfect weeknight dinner that is ready to enjoy with just 10 minutes of prep.
- If you want to up the protein you can add ham or bacon before adding the onions in.
- I made this a vegetarian recipe but you can substitute the vegetable broth for bone broth, chicken broth or stock.
- You can reduce the amount of red pepper flakes if you don’t like too much spice. If you like soup spices, add more red pepper flakes.
Allow the soup cool before adding the soup to an airtight container and place it in the fridge for up to 3 days.
– Reheat the soup by placing a serving in a microwave safe container and microwave 30 seconds at a time, stirring so the soup warms evenly.
– You can also reheat the soup over the stove by placing the soup in a pan over medium heat. Stirring so the soup reheats evenly.
– If you’d like to add ham or bacon you can add that to the pot before you add the onion. Cook the ham or bacon then follow the directions.
– I used vegetable broth but your favorite broth or stock can be used.
– You can substitute the balsamic vinegar for apple cider vinegar.-
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Ingredients Needed
- Olive Oil: A drizzle of good quality extra virgin olive oil helps sauté the aromatics and build a rich flavor profile.
- Onion: This adds depth and sweetness when cooked over medium heat.
- Garlic: Essential for that savory kick, minced or grated for even distribution.
- Carrots: These add a natural sweetness and heartiness to this particular soup.
- Celery: Balances the flavors while contributing a subtle crunch.
- Russet Potatoes: These hearty potatoes help create a creamy texture as they break down slightly in the broth.
- Salt & Black Pepper
- Paprika: Adds warmth and color to the lentil potato soup recipe.
- Red Pepper Flakes: A little bit of spice for an extra kick (adjust to your preference).
- Balsamic Vinegar: Helps deglaze the bottom of the pot and adds a touch of acidity.
- Lentils: Brown lentils were used, but feel free to use red lentils, French puy lentils, or yellow lentils depending on availability.
- Vegetable Broth: You can substitute with chicken broth, chicken stock, or veggie broth for different variations.
- Optional Toppings: Fresh herbs like fresh cilantro or fresh parsley, a squeeze of fresh lemon juice, sour cream, or grilled onions.
How to Make Lentil Potato Soup
- Rinse, drain, and inspect the lentils. Set aside.
- In a large pot placed over medium heat, add the olive oil. Once the oil warms up, add the chopped onion. Stir to make sure that the oil fully coats the onion.
- Cook the onions until they slightly soften. Then add the garlic, carrots, celery, and potatoes. Stir to combine.
- Season with salt, pepper, paprika, and red pepper flakes. Stir to fully combine.
- Add in the balsamic vinegar. This will help deglaze the pan. Stir to combine.
- Next, add the rinsed lentils and vegetable broth. Stir to combine.
- Allow the mixture to come to a boil. Once it comes to a boil, reduce the heat to low, cover, and allow it to simmer for 30-45 minutes or until the lentils and veggies are soft.
- Serve immediately. You can top this with parsley, grilled onion, sour cream, chives, ham or even bacon bits!
Easy Lentil and Potato Soup Recipe
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Ingredients
- 2 tbsp Olive Oil
- 3 cloves Garlic finely chopped or grated
- 3 Celery Stalks chopped
- 4 Russet Potatoes peeled and chopped
- 1 tsp Salt
- ½ tsp Pepper
- 2 tsp Paprika
- ½ tsp Red Pepper Flakes
- 2 tbsp Balsamic Vinegar
- 1 cup Lentils brown were used, you can use any color you have on hand
- 4 cups Vegetable Broth sub your favorite broth or stock here
Optional ingredients:
- Parsley
- Grilled onions
- Sour cream
- Bacon bits
- Ham
Instructions
- Rinse, drain, and inspect the lentils. Set aside.
- In a large pot placed over medium heat, add the olive oil. Once the oil warms up, add the chopped onion. Stir to make sure that the oil fully coats the onion.
- Cook the onions until they slightly soften. Then add the garlic, carrots, celery, and potatoes. Stir to combine.
- Season with salt, pepper, paprika, and red pepper flakes. Stir to fully combine.
- Add in the balsamic vinegar. This will help deglaze the pan. Stir to combine.
- Next, add the rinsed lentils and vegetable broth. Stir to combine.
- Allow the mixture to come to a boil. Once it comes to a boil, reduce the heat to low, cover, and allow it to simmer for 30-45 minutes or until the lentils and veggies are soft.
- Serve immediately. You can top this with parsley, grilled onion, sour cream, chives, ham or even bacon bits!
Nutrition
Nutritional Disclaimer: Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
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This looks like a delicious recipe I want to make, but believe it or not, I don’t currently have a stovetop. Corey, do you have a suggestion on how to cook this using a ninja foodi smartlid or an instant pot? Thank you for always helping.