Description
This Easy Lentil Potato Soup is a hearty, comforting, and nutritious meal packed with protein, fiber, and rich flavors. Perfect for chilly days, it’s quick to prepare and easily customizable with extra vegetables or spices.
Ingredients
2 tbsp vegetable oil
3 cloves garlic, minced
1/4 cup diced onion
1 large carrot (3–4 oz), diced
2 tbsp tomato paste
1/4 cup tomato sauce (optional)
1 1/4 cups lentils (green, red split, or black lentils)
12 oz potatoes, cut into bite-sized pieces
2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
1/2 tsp oregano
4–5 cups water
Instructions
- Heat the vegetable oil in a large pot or Dutch oven over medium heat.
- Add the diced onion and cook for about 1 minute.
- Add the minced garlic and diced carrots, and cook for an additional 2–3 minutes, stirring often to prevent burning.
- Stir in the tomato paste, tomato sauce (if using), and lentils. Cook for 1 minute.
- Add the diced potatoes and pour in 4 cups of water. Season with salt, pepper, thyme, and oregano.
- Cover the pot and bring to a boil. Once boiling, reduce the heat to medium-low and simmer for 25–35 minutes until the lentils are cooked and the potatoes are tender.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve warm and enjoy!
Notes
You can add spinach, kale, zucchini, or celery for extra nutrition.
Use vegetable or chicken broth instead of water for more flavor.
Adjust seasonings with cumin, paprika, or cayenne pepper for spice.
This soup stores well in the fridge for up to 4 days or in the freezer for up to 3 months.
Add more water or broth when reheating if it thickens too much.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 4g
- Sodium: 780mg
- Fat: 6g
- Saturated Fat: 0.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 9g
- Protein: 10g
- Cholesterol: 0mg
