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Warm up with a hearty bowl of Lentil and Potato Soup, a comforting blend of tender lentils, creamy potatoes, and aromatic spices. This gluten-free recipe is perfect for chilly evenings and packed with wholesome ingredients to keep you satisfied.
Growing up, my grandmother would make a similar Lentil and Potato Soup whenever the family gathered for holidays. The smell of garlic and spices simmering on the stove always brought everyone into the kitchen, eager for a taste. Now, I love making this soup for my own family, knowing it carries on a tradition of warmth and togetherness.
Get ready to cook up a pot of this delicious Lentil and Potato Soup that’s sure to become a favorite in your home!
What to Expect
- Time: Approximately 1 hour 15 minutes
- Difficulty: Easy
Before You Begin
Before diving into this Lentil and Potato Soup recipe, make sure to soak the lentils overnight. This step helps reduce cooking time and improves digestibility. Also, gather all your ingredients and chop the vegetables beforehand to streamline the cooking process.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Avocado oil or vegetable oil of choice | 2 Tbsp |
| Yellow onion, finely diced | 1 |
| Carrots, peeled and finely diced | 2 |
| Celery stalks, finely diced | 2 |
| Garlic cloves, minced | 4 |
| Tomato paste | 2 Tbsp |
| Curry powder | 1 tsp |
| Paprika | 1 tsp |
| Cumin | 1 tsp |
| Salt | 1 tsp |
| Fresh black pepper, to taste | |
| Yellow (gold) potatoes, peeled and cut into bite-sized pieces | 3 |
| Dried green lentils, soaked overnight | 1 cup |
| Vegetable broth | 6 cups |
| Bay leaf | 1 |
| Kale, stems removed and roughly chopped | 2 handfuls |
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 five minutes until softened.
- Stir in the garlic and cook for another minute until fragrant.
- Add the tomato paste, curry powder, paprika, cumin, salt, and a few cracks of fresh black pepper. Stir and cook for one minute.
- Pour in the potatoes, lentils, vegetable broth, and bay leaf. Bring the soup to a boil, then cover and reduce the heat to simmer on low for about 50-60 minutes. Stir occasionally until the potatoes and lentils are soft and tender.
- Remove the soup from the heat and discard the bay leaf. Use a hand-held immersion blender to partially blend the soup, leaving some chunks of lentils and potatoes intact for texture.
- If the soup is too thick, add more vegetable broth until you reach the desired consistency. Adjust salt and pepper to taste.
- While the soup is still hot, stir in the kale and mix until the kale wilts.
Pointers for Perfection & How to Store
For a smoother texture, blend more of the soup, but leave some chunks for heartiness. If you don’t have an immersion blender, carefully transfer 2-3 cups of the soup to a blender or food processor and blend until smooth before returning it to the pot. This Lentil and Potato Soup stores well in the refrigerator for up to 5 days or in the freezer for up to 3 months. Reheat gently on the stove before serving.
For another delicious gluten-free soup recipe, check out this Gluten Free Potato Soup Easy Crock Pot Recipe.
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Lentil and Potato Soup
- Total Time: 55
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This 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 a different type of lentil?
- Yes! While this recipe uses green lentils, you can substitute brown or red lentils. Just ensure they are soaked overnight and rinsed well before cooking.
- What can I use instead of kale?
- Spinach is a great alternative, or you can omit the greens entirely if preferred.
Is this soup suitable for meal prep?
Absolutely! This Lentil and Potato Soup reheats beautifully, making it perfect for meal prep or batch cooking.
Dig In & Enjoy!
There’s nothing quite like a warm bowl of Lentil and Potato Soup to comfort and nourish. Whether you’re cooking for a crowd or meal prepping for the week, this recipe is a winner. For more delicious ideas, follow me on Pinterest.