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Warm up with a hearty bowl of gluten free Lentil and Potato Soup! This comforting, nutrient-packed soup is perfect for chilly days or whenever you crave a wholesome meal. Packed with tender lentils, creamy potatoes, and aromatic spices, it’s a delicious way to enjoy a gluten-free diet without sacrificing flavor.
I first discovered this gluten free Lentil and Potato Soup on a cozy winter evening when I needed something nourishing and easy to prepare. The blend of spices and the creamy texture from the potatoes won me over instantly. Now, it’s a staple in my kitchen, especially when I want a meal that’s both satisfying and simple to make.
Get ready to cook up a pot of this delightful gluten free Lentil and Potato Soup. It’s easier than you think, and the results are always rewarding!
What to Expect
- Time: Approximately 1 hour 15 minutes
- Difficulty: Easy
Before You Begin
Before diving into this gluten free Lentil and Potato Soup, make sure to soak your lentils overnight. This step helps reduce cooking time and ensures they’re tender. Also, have all your vegetables prepped and ready to go—it makes the cooking process smoother!
Ingredients You’ll Need
| ▢2 Tbsp avocado oil or vegetable oil of choice |
| ▢1 yellow onion finely diced |
| ▢2 carrots peeled and finely diced |
| ▢2 celery stalks finely diced |
| ▢4 garlic cloves minced |
| ▢2 Tbsp tomato paste |
| ▢1 tsp curry powder |
| ▢1 tsp paprika |
| ▢1 tsp cumin |
| ▢1 tsp salt |
| ▢Fresh black pepper to taste |
| ▢3 yellow (gold) potatoes peeled and cut into bite-sized pieces |
| ▢1 cup dried green lentils soaked overnight |
| ▢6 cups vegetable broth |
| ▢1 bay leaf |
| ▢2 handfuls of kale stems removed and roughly chopped |
Step-by-Step Guide
- In a large stock pot or Dutch oven, heat the oil over medium-high heat. Add the onion, carrot, and celery, cooking for 5 minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the tomato paste, curry powder, paprika, cumin, salt, and black pepper. Stir well and cook for 1 minute.
- Pour in the potatoes, lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes, stirring occasionally, until lentils and potatoes are tender.
- Remove the bay leaf. Use an immersion blender to partially blend the soup, leaving some chunks for texture. If too thick, add more broth.
- Stir in the kale until wilted. Serve hot with gluten-free bread or crackers.
Pointers for Perfection & How to Store
For the best texture, blend only part of the soup—this keeps it hearty while adding creaminess. Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for longer storage. Reheat gently on the stove.
For more delicious ideas, check out this Gluten Free Lentil Soup Recipe.
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Gluten Free Lentil and Potato Soup
- Total Time: 55
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This Gluten-Free Lentil and Potato Soup is a humble yet incredibly satisfying meal. Combining earthy brown lentils with tender chunks of potato in a savory, herb-infused broth, it creates a thick, stew-like consistency that is sure to keep you full. Naturally vegan and packed with plant-based protein and fiber, it’s a budget-friendly dinner that freezes beautifully.
Ingredients
2 tablespoons olive oil
1 large yellow onion, diced
2 large carrots, peeled and sliced into rounds
2 stalks celery, chopped
3 cloves garlic, minced
1 lb (450g) Yukon Gold or Russet potatoes, peeled and cut into ½-inch cubes
1 ½ cups dry brown or green lentils, rinsed and picked over
6 cups vegetable broth (ensure gluten-free)
1 teaspoon dried thyme
1 teaspoon ground cumin (adds a nice warmth)
1 bay leaf
2 cups fresh spinach or kale, chopped (optional)
1 tablespoon fresh lemon juice or red wine vinegar
Salt and black pepper to taste
Instructions
1. Sauté Aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery. Cook for 6–8 minutes until the vegetables soften and the onion is translucent.
2. Bloom Spices: Stir in the minced garlic, dried thyme, and cumin. Cook for 1 minute until fragrant.
3. Simmer: Add the cubed potatoes, rinsed lentils, vegetable broth, and bay leaf. Stir well. Increase heat to bring the soup to a boil.
4. Cook: Reduce heat to low, cover the pot partially, and simmer for 35–40 minutes. The soup is ready when the lentils are tender and the potatoes are soft enough to be easily pierced with a fork.
5. Thicken (Optional): For a creamier texture, use an immersion blender to pulse the soup 2 or 3 times—just enough to mash some potatoes and lentils while leaving plenty of chunks. Alternatively, use a potato masher directly in the pot.
6. Finish: Stir in the fresh spinach (if using) and cook for 2 minutes until wilted. Remove from heat. Stir in the lemon juice or vinegar to brighten the rich flavors. Season generously with salt and pepper.
7. Serve: Remove the bay leaf and ladle into bowls. Serve with crusty gluten-free bread.
Notes
Lentil Type: Use brown or green lentils as they hold their shape well during simmering. Red lentils will disintegrate and turn the soup into a puree (which is tasty, but different).
Potato Choice: Yukon Gold potatoes are great for a creamy, buttery texture, while Russets will break down more and thicken the broth naturally.
Acid is Key: Don’t skip the lemon juice or vinegar at the end. Lentils can be heavy/earthy, and the acid cuts through that to wake up the whole dish.
Storage: This soup thickens significantly in the fridge as the lentils absorb liquid. You may need to add a splash of water or broth when reheating.
- Prep Time: 15
- Cook Time: 40
- Category: Soup
- Method: Stovetop
- Cuisine: European / American
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4
- Sodium: 650
- Fat: 6
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 52
- Fiber: 14
- Protein: 16
- Cholesterol: 0
Your Burning Questions Answered!
- Can I use other lentils?
- Yes! Brown or red lentils work too, but inspect for wheat and soak overnight.
- What if I don’t have an immersion blender?
- Transfer 2-3 cups of soup to a blender, blend, and return to the pot.
Can I omit the kale?
Absolutely! Spinach works too, or skip greens entirely.
Dig In & Enjoy!
This gluten free Lentil and Potato Soup is a comforting, flavorful dish that’s perfect for any occasion. Whether you’re meal prepping or cooking for a crowd, it’s sure to impress. For more delicious ideas, follow me on Pinterest.