Hearty Lentil, Potato, and Vegetable Soup

Ingredients

• 1 cup (200 g) dried brown or green lentils, rinsed

• 3 medium potatoes, peeled and cut into chunks

• 2 large carrots, sliced

• 2 celery stalks, chopped

• 1 medium onion, diced

• 3 cloves garlic, minced

• 6 cups (1.4 liters) vegetable broth

• 2 tablespoons olive oil

• 1 teaspoon salt, or to taste

• ½ teaspoon black pepper

• 1 teaspoon dried thyme

• 1 teaspoon dried parsley or Italian seasoning

• 1 bay leaf

• 1 teaspoon paprika, optional

• 1 tablespoon tomato paste, optional

• 1 tablespoon lemon juice, optional

• 2 tablespoons fresh parsley, chopped, for garnish

Instructions

Step 1: Prepare the lentils and vegetables

Rinse the lentils under cold water and remove any small stones or debris. Peel and cut the potatoes into medium-sized chunks. Slice the carrots, chop the celery, dice the onion, and mince the garlic.

Step 2: Sauté the vegetables

Heat the olive oil in a large soup pot over medium heat. Add the onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.

Add the minced garlic and cook for another 30–60 seconds until fragrant.

Step 3: Add seasonings and lentils

Stir in the tomato paste, if using, along with the paprika, thyme, parsley seasoning, salt, and black pepper.

Add the rinsed lentils and stir well to coat them in the seasonings.

Step 4: Pour in the broth

Pour in the vegetable broth and add the bay leaf. Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover partially, and simmer for approximately 15 minutes.

Step 5: Add the potatoes

Add the potato chunks and stir gently. Continue simmering for another 20–25 minutes, or until the lentils are tender and the potatoes can be pierced easily with a fork.

Stir occasionally to prevent sticking. If the soup becomes too thick, add another ½–1 cup of broth or water.

Step 6: Adjust the flavor

Remove the bay leaf. Taste the soup and adjust the salt and black pepper as needed.

For a brighter flavor, stir in the lemon juice. For a thicker broth, mash a few potato pieces and lentils against the side of the pot and stir them back into the soup.

Step 7: Serve warm

Ladle the hot soup into bowls and garnish with freshly chopped parsley and a little black pepper.

Serve with crusty bread, toast, or a simple green salad for a satisfying meal.

Nutrition Information

Estimated per serving, based on 6 servings.

Actual nutrition depends on the broth, oil, portion size, and amount of salt used.

Helpful Cooking Tips

• Use brown or green lentils: They hold their shape well during simmering.

• Cut potatoes evenly: Similar-sized pieces cook at the same rate.

• Make it thicker: Mash some of the cooked potatoes and lentils into the broth.

• Add more vegetables: Spinach, zucchini, or green beans make excellent additions.

• For extra flavor: Add a pinch of cumin or smoked paprika.

• For a slow cooker: Combine the ingredients and cook on LOW for approximately 6–8 hours or HIGH for 3–4 hours, adding the potatoes according to your slow cooker’s timing so they do not become overly soft.

Allergy and Dietary Information

• Nuts: No nuts are required in this recipe. Check packaged broth and seasonings for allergen warnings.

• Vegetarian: Yes, when made with vegetable broth.

• Vegan: Yes, as written.

• Gluten-free: Yes, when using certified gluten-free broth and seasonings.

• Dairy-free: Yes.

• High in fiber: Lentils and vegetables provide dietary fiber that supports digestive health.

Storage and Reheating

• Refrigerator: Store in an airtight container for 3–4 days.

• Freezer: Freeze in individual portions for up to 3 months for best quality.

• Stovetop reheating: Warm over medium-low heat, adding a splash of broth or water if needed.

• Microwave reheating: Heat in a microwave-safe bowl, stirring halfway through, until hot throughout.

Refrigerate leftovers within 2 hours of cooking.

Enjoy this hearty homemade lentil soup as a wholesome, filling meal on a chilly day.