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