Easy Lentil Potato Soup

ByCole Matthews
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why make this recipe

Easy Lentil Potato Soup is a perfect meal for anyone looking to enjoy a warm, comforting dish that’s also healthy. It’s packed with nutrients from lentils, potatoes, and veggies. This soup is not only simple to make, but it also uses inexpensive ingredients, making it a great option for any budget. Plus, it’s vegetarian and can easily be made vegan, catering to various dietary preferences.

how to make Easy Lentil Potato Soup

Ingredients :

  • 1 cup lentils
  • 2 medium potatoes, diced
  • 1 onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Directions :

  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
  2. Add the carrots and diced potatoes, cooking for a few more minutes.
  3. Stir in the lentils, cumin, salt, and pepper.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce heat to low and let simmer for about 30-35 minutes, or until lentils and potatoes are tender.
  6. Adjust seasoning if necessary and serve hot. Garnish with fresh parsley.

how to serve Easy Lentil Potato Soup

Serve Easy Lentil Potato Soup hot. You can enjoy it on its own or with some crusty bread for dipping. The fresh parsley on top not only adds color but also enhances the flavor. It’s a cozy meal perfect for lunch or dinner.

how to store Easy Lentil Potato Soup

If you have leftovers, store the soup in an airtight container in the refrigerator. It can last for about 3-4 days. If you want to keep it longer, consider freezing it. Place the soup in freezer-safe containers, and it can last for up to 2 months in the freezer. Just reheat it on the stove or in the microwave when you’re ready to enjoy it again.

tips to make Easy Lentil Potato Soup

  1. Rinse lentils before adding them to the pot to remove any debris.
  2. Customize the soup by adding more vegetables, such as spinach or bell peppers.
  3. Use different herbs and spices like thyme or bay leaves for added flavor.
  4. For a creamier texture, blend a portion of the soup before serving.

variation (if any)

You can easily modify this soup by using different types of lentils, such as red or green, to change its flavor and texture. Adding a splash of lemon juice before serving can give it a nice zing that brightens up the taste.

FAQs

Q: Can I use canned lentils instead of dry lentils?
A: Yes, you can use canned lentils. Just rinse and drain them, and add them during the last 10-15 minutes of cooking.

Q: Is this soup gluten-free?
A: Yes, Easy Lentil Potato Soup is naturally gluten-free as it contains no gluten-containing ingredients.

Q: Can I make this soup in a slow cooker?
A: Absolutely! Just add all the ingredients to your slow cooker and cook on low for about 6-8 hours or on high for 3-4 hours until everything is tender.

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Easy Lentil Potato Soup

  • Author: admin
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan
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Description

A warm, comforting soup packed with nutrients from lentils, potatoes, and veggies. Simple to make and budget-friendly.

Ingredients

Scale
  • 1 cup lentils
  • 2 medium potatoes, diced
  • 1 onion, chopped
  • 2 carrots, sliced
  • 3 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 teaspoon cumin
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add the onion and garlic, and sauté until translucent.
  2. Add the carrots and diced potatoes, cooking for a few more minutes.
  3. Stir in the lentils, cumin, salt, and pepper.
  4. Pour in the vegetable broth and bring to a boil.
  5. Reduce heat to low and let simmer for about 30-35 minutes, or until lentils and potatoes are tender.
  6. Adjust seasoning if necessary and serve hot. Garnish with fresh parsley.

Notes

For a creamier texture, blend a portion of the soup before serving. Customize with additional veggies or spices to suit your taste.

  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Vegetarian

Nutrition

  • Serving Size: 1 bowl
  • Calories: 250
  • Sugar: 5g
  • Sodium: 300mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 40g
  • Fiber: 15g
  • Protein: 10g
  • Cholesterol: 0mg

Keywords: lentil soup, vegetarian soup, healthy recipes, easy soup, budget-friendly meals

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Hey there I’m Cole Matthews, 44 years old, born in Tulsa, Oklahoma, and currently calling Austin, Texas home. I’ve been cooking professionally for over two decades, but honestly, I still get that same giddy feeling every time I hear a pan sizzle or the soft pop of a freshly opened jar of pickles. Food has always had that kind of magic for me equal parts comfort and chaos.

My journey into the kitchen wasn’t a straight line. I didn’t grow up dreaming of Michelin stars. I actually wanted to be a drummer. I spent most of my twenties bouncing between dive bars and food service gigs, chasing music at night and flipping burgers by day. Somewhere in between, I fell in love with the rhythm of a dinner rush, the challenge of building flavors, and the quiet satisfaction of seeing someone close their eyes on the first bite.

One night, I was on the grill at this greasy spoon off Route 66 when a customer left a handwritten note: “Best damn patty melt I’ve ever had.” I taped it to the wall and realized this could be it. This could be my stage.

Since then, I’ve run kitchens in Denver, New Orleans, and now Austin, where I co-own a neighborhood joint that specializes in wood-fired everything vegetables, brisket, even peach cobbler. My style’s deeply rooted in Americana, but I like to mess with tradition: a little Vietnamese fish sauce in a pot of collards, smoked jalapeños in the aioli, maple in my kimchi brine. I cook with a lot of instinct, a little science, and absolutely no patience for ego.

Cooking’s taught me more than how to make a perfect roux. It’s taught me to listen, to fail with grace, and to show up every single day. That’s what I try to pass on, especially to home cooks. You don’t need fancy gear or ten knives. You need a sense of play, the courage to mess up, and maybe a cold beer within reach.

I believe food is a language, and my goal is always the same: to say something worth remembering with every plate. Thanks for being here. Let’s make something that sticks with you.

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