This delicious lentil potato soup recipe takes about 22-25 mins to cook using potatoes, canned lentils, vegetable broth for soup, and many simple and nutritious ingredients! It’s a quick, tasty, and hearty soup!
This lentil and potato soup is a one-pot meal with budget-friendly ingredients making it accessible yet delicious for everyone!
It’s also high-protein and perfect for meal prep as it serves 4-5 bowls of potato lentil soup!
Recipe for Lentil and Potato Soup
If you ever have potatoes, vegetable brother, a can of lentils, or crushed tomatoes (or diced tomatoes) sitting in your cupboard for a long time, this lentil potato soup recipe is perfect to make with it.
All you need to do is cook the ingredients in one pot for 22 mins and the fastest way to prepare your vegetables is to add your chunks of onion, carrot, and celery to a food processor to dice them in seconds instead of spending 5-10 mins manually dicing. This is a very simple soup recipe that requires little effort but can yield many servings!
This lentil & potato soup is savory, hearty, and flavourful!
Ingredients
- Lentils
- Potatoes
- Onion
- Garlic
- Carrot
- Celery
- Italian Seasoning (or basil, parsley, oregano, etc)
- Paprika or chili powder
- Tomato Paste
- Tomatoes (canned)
- Vegetable Broth / Bouillon Cube
The lentil & potato soup recipe is vegan, gluten-free, soy-free, and nut-free.
How To Make Lentil Potato Soup (Vegan)
Start making your lentil potato soup by peeling and chopping potatoes into small, bite-sized chunks.
Next, prepare the vegetables by dicing them in a food processor (to save time) or by hand: minced garlic and onion, as well as carrots and celery. You’ll be sauteing the onion and garlic first, so I recommend dicing them together. Then dice the carrots and celery together as you will add them in shortly after sauteing is done.
Heat oil in a large pot and add diced onions and minced garlic. Cook for a couple of minutes. Then mix in Italian seasoning (or dry basil, dry parsley, dry oregano, or a mixture of them all), paprika (smoked or regular, or you can use chili powder or just skip if you prefer), and tomato paste.
Add a large can of chopped or diced tomatoes, a can of lentils (drained and rinsed), vegetable broth, and now your celery, carrots, and potatoes. Add salt and pepper according to taste. If you use a no-sodium or low-sodium broth, you’ll want to add the measurement of salt I added (in the recipe card below). If you didn’t, you may not need to add salt but just add according to taste.
Bring your soup mixture to a boil, then turn the heat down to a low simmer. Cook for about 20-30 minutes (covered) or until the potatoes are cooked completely. For me, it was completely cooked in 22 mins.
Turn the heat off. Let it sit in the remaining heat for about 10-15 minutes before serving or enjoy it right away! I recommend allowing the soup to cool first. You can also meal prep this lentil potato soup by putting refrigerating it in a tightly sealed container in the fridge (for up to 4-5 days) or freezer (for a month or longer).
Watch me make this recipe on YouTube here!
Lentil Potato Soup!
Equipment
- Large Pot
- Knife and cutting board
- Spatula
Ingredients
- 1 can Lentils drained & rinsed, or you can prepare dry lentils ahead of time
- 500 g Potato peeled and cut into small cubes
- 1 small onion diced
- 1 tbsp minced garlic 3 cloves minced
- 1 carrot diced
- 2 stalks celery diced
- 2 tbsp oil for cooking
- 2 tbsp Italian seasoning if you don’t have italian seasoning, you can use dry basil, dry parsley, dry oregano, or a mixture of all the above
- 1 tsp Paprika if you don’t have smoked or regular paprika, you can use chili powder or skip
- 3 tbsp Tomato paste
- 1 can Tomatoes 28oz can of crushed or diced tomatoes
- 4 cups vegetable broth preferably no sodium or low sodium. You can also prepare broth from vegetable bouillon cube according to directions
- 1 tsp salt more or less to taste, depending on how salty vegetable broth is
Instructions
- Start making your lentil potato soup by peeling and chopping potatoes into small, bite-sized chunks.
- Next, prepare the vegetables by dicing them in a food processor (to save time) or by hand: minced garlic and onion, as well as carrots and celery. You'll be sauteing the onion and garlic first, so I recommend dicing them together and then the carrots and celery together as you will add them in shortly after sauteing is done.
- Heat oil in a large pot and add diced onions and minced garlic. Cook for a couple of minutes then mix in Italian seasoning (or dry basil, dry parsley, dry oregano, or a mixture of them all), paprika (smoked or regular, or you can use chili powder or just skip if you prefer), and tomato paste.
- Add a large can of chopped or diced tomatoes, a can of lentils (drained and rinsed), vegetable broth, and now your celery, carrots, and potatoes. Add salt and pepper according to taste. If you use a no-sodium or low-sodium broth, you'll want to add the measurement of salt I added (in the recipe card below), but if you didn't, you may not need to add salt but just add according to taste.
- Bring your lentil and potato soup mixture to a boil, then turn the heat down to a low simmer. Cook for about 20-30 minutes (covered) or until the potatoes are cooked completely. For me, it was completely cooked in 22 mins.
- Turn the heat off and let it sit in the remaining heat for about 10-15 minutes before serving or enjoy it right away! I recommend allowing the soup to cool first. You can also meal prep this lentil potato soup by putting refrigerating it in a tightly sealed container in the fridge (for up to 4-5 days) or freezer (for a month or longer).
Nutrition
NEED MORE VEGAN RECIPE INSPO? CHECK THESE OUT:
My new favorite soup recipe! It’s cheap which I love and so delicious. I like to add a large amount of spinach at the end for more vegetables