There’s nothing quite like a bowl of soup to bring comfort and warmth to the table—whether it’s a chilly winter evening or a light summer lunch. This Hearty Lentil and Potato Soup is inspired by the rich flavors and simple, nourishing ingredients of Mediterranean cuisine. With every spoonful, you’ll enjoy a medley of lentils, tender potatoes, and aromatic herbs that not only satisfy but also nourish.
Growing up, soup was always a staple in our home. My grandmother would simmer big pots of legumes and vegetables, filling the kitchen with an irresistible aroma. This recipe brings back those cozy memories—with a modern, plant-based twist.
Why You’ll Love This Soup
- Wholesome and hearty with lentils and potatoes as the main stars
- Completely vegan and gluten-free, making it ideal for various dietary needs
- Packed with Mediterranean flavors from cumin, paprika, rosemary, and thyme
- Perfect for meal prep—it keeps well and tastes even better the next day
Ingredients (Serves 6)
- 2 tablespoons olive oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1½ cups dried green or brown lentils, rinsed
- 3 medium potatoes, diced
- 1 can (14.5 oz) diced tomatoes (with juices)
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional)
- Fresh parsley, for garnish
Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent.
Step 2: Add Garlic and Spices
Stir in the minced garlic and cook for another minute, just until fragrant. Then add the cumin, smoked paprika, thyme, and rosemary. Toasting the spices briefly with the vegetables helps release their essential oils and enhances the depth of flavor.
Step 3: Simmer the Soup
Add the rinsed lentils, diced potatoes, canned tomatoes (including juices), and vegetable broth. Season with salt and black pepper to taste.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the lentils and potatoes are tender.
Step 4: Add Greens (Optional)
If using spinach or kale, stir it in during the final 5 minutes of cooking. Let the greens wilt slightly, preserving their vibrant color and nutritional value.
Step 5: Final Seasoning
Taste the soup and adjust the seasoning as needed. A touch more salt or pepper can really bring out the flavors.
Serve hot, garnished with fresh parsley for a burst of freshness.
Tips for Success
- Rinse the lentils well before cooking to remove any dust or debris and to prevent clouding the broth.
- Chop vegetables evenly so they cook uniformly and create a balanced texture.
- Use fresh herbs if available: While dried herbs are perfectly fine, a sprig of fresh thyme or rosemary can add a luxurious aroma.
- Don’t skip the simmer: The longer the soup simmers, the more the flavors meld together beautifully.
Storage & Reheating
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat in a saucepan over medium heat, adding a splash of water or broth if it thickens too much.
- Freeze portions for up to 2 months. Let thaw in the fridge overnight before reheating.
Final Thoughts
This Hearty Lentil and Potato Soup is proof that simple ingredients can create something truly comforting and nourishing. Inspired by the rustic charm of Mediterranean kitchens, this soup delivers warmth, flavor, and wholesomeness in every spoonful.
Whether you’re cozying up on a cold evening or seeking a light yet filling meal during the warmer months, this dish is a go-to recipe you’ll want to keep in rotation. It’s versatile, affordable, and soul-satisfying—just the way soup should be.
Hearty Lentil and Potato Soup
Ingredients
- 2 tablespoons olive oil
- 1 large onion diced
- 3 cloves garlic minced
- 2 large carrots diced
- 2 celery stalks diced
- 1½ cups dried green or brown lentils rinsed
- 3 medium potatoes diced
- 1 can 14.5 oz diced tomatoes (with juices)
- 8 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- Salt and black pepper to taste
- 2 cups fresh spinach or kale optional
- Fresh parsley for garnish
Instructions
Step 1: Sauté the Aromatics
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables begin to soften and the onion is translucent.
Step 2: Add Garlic and Spices
- Stir in the minced garlic and cook for another minute, just until fragrant. Then add the cumin, smoked paprika, thyme, and rosemary. Toasting the spices briefly with the vegetables helps release their essential oils and enhances the depth of flavor.
Step 3: Simmer the Soup
- Add the rinsed lentils, diced potatoes, canned tomatoes (including juices), and vegetable broth. Season with salt and black pepper to taste.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30–40 minutes, stirring occasionally, until the lentils and potatoes are tender.
Step 4: Add Greens (Optional)
- If using spinach or kale, stir it in during the final 5 minutes of cooking. Let the greens wilt slightly, preserving their vibrant color and nutritional value.
Step 5: Final Seasoning
- Taste the soup and adjust the seasoning as needed. A touch more salt or pepper can really bring out the flavors.
- Serve hot, garnished with fresh parsley for a burst of freshness.
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