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Lentil Potato Soup

A hearty, nutritious, and comforting soup perfect for chilly days, made with lentils and potatoes, and easy to prepare for meal prep.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 cup lentils Rinse before cooking
  • 2 large potatoes, diced Use regular or sweet potatoes
  • 1 medium onion, chopped
  • 2 medium carrots, chopped
  • 3 cloves garlic, minced
  • 4 cups vegetable broth Make sure it's low-sodium if preferred
  • 1 teaspoon cumin
  • to taste salt and pepper
  • 1 tablespoon olive oil For sautéing
  • optional fresh herbs (parsley or thyme) for garnish

Method
 

Cooking
  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and garlic. Sauté until fragrant and vegetables are soft.
  2. Add diced potatoes and lentils to the pot.
  3. Pour in the vegetable broth and stir in cumin, salt, and pepper.
  4. Bring to a boil, then reduce heat and simmer for about 25-30 minutes, or until lentils and potatoes are tender.
  5. Use an immersion blender to puree part of the soup for a creamy texture, if desired.
  6. Adjust seasoning and serve hot, garnished with fresh herbs if using.

Notes

This soup pairs well with crusty bread or a simple salad. Store leftover soup in an airtight container in the refrigerator for 3 to 4 days or freeze for up to 3 months.