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Overhead view of a bowl of potato lentil soup garnished with a lemon wedge.

Potato Lentil Soup


  • Author: Lexi
  • Total Time: 1 hour
  • Yield: 6 servings 1x
  • Diet: Vegan

Description

This hearty Potato Lentil Soup is packed with nutritious vegetables and flavorful spices and herbs. It's vegan, easy to make, meal prep friendly, and absolutely delicious! 


Ingredients

Units Scale
  • 4 tablespoons butter (we used vegan)
  • 1 cup diced shallot or yellow onion
  • 3 cloves garlic, minced
  • 1 cup thinly sliced carrots
  • 1 cup thinly sliced celery
  • 1 pound mini potatoes, halved
  • 3/4 cup brown or green lentils, rinsed
  • 7-8 cups vegetable broth
  • 2 bay leaves
  • 2 teaspoons dried oregano
  • 1 1/2 teaspoons cumin
  • 1 teaspoon coriander
  • 1 teaspoon paprika
  • 1 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 3 cups chopped lacinato kale
  • 1/3 cup chopped fresh parsley
  • 3 tablespoons freshly squeezed lemon juice

Instructions

  1. Add butter to a large pot over medium heat. Once melted, add shallots/onion and garlic and sauté for 5 minutes. 
  2. Add in carrots, celery, potatoes, oregano, cumin, salt, coriander, paprika and pepper and stir well. Continue cooking for 5 minutes.
  3. Stir in lentils, then add in broth and bay leaves and bring to a boil. Reduce heat to low and simmer for 40 minutes, until lentils are cooked and potatoes are fork tender. 
  4. Add in kale, parsley and lemon juice and cook for an additional 5 minutes before serving. 

Notes

Lentils: Brown or green lentils are the best choice in this recipe. Yellow or red lentils will turn to mush when cooked in broth and are best in puréed soups.

Kale: We used lacinato kale but feel free to use curly kale, swiss chard or another similar green.

Salt: We always use Diamond Crystal kosher salt unless otherwise noted. 

Storage: let soup cool to room temperature, then transfer to an airtight container and refrigerate for 5 days. Reheat in a small saucepan over medium heat.

Freezer storage: Let the soup cool completely before transferring to an airtight, freezer-safe container. Freeze for up to 6 months. To reheat, defrost in the refrigerator overnight, then heat over medium in a saucepan.

  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Category: Soups
  • Method: Stovetop
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl
  • Calories: 254
  • Sugar: 6.5 g
  • Sodium: 898.5 mg
  • Fat: 8.4 g
  • Carbohydrates: 38.3 g
  • Fiber: 6.5 g
  • Protein: 8.6 g

Keywords: potato lentil soup