Hearty Lentil and Potato Soup: A Nutritious, Budget-Friendly Meal
A nourishing vegan soup packed with lentils, potatoes, and Mediterranean spices—perfect year-round comfort food.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
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
1. 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.
2. Stir in the minced garlic and cook for another minute, just until fragrant. Then add the cumin, smoked paprika, thyme, and rosemary. Toast the spices briefly to enhance their flavor.
3. Add the rinsed lentils, diced potatoes, canned tomatoes (including juices), and vegetable broth. Season with salt and black pepper to taste.
4. 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.
5. If using spinach or kale, stir it in during the final 5 minutes of cooking to allow the greens to wilt while preserving color and nutrients.
6. Taste the soup and adjust the seasoning as needed. A touch more salt or pepper can bring out the flavors.
7. Serve hot, garnished with fresh parsley for a burst of freshness.
Notes
This soup stores well in the fridge for up to 5 days and freezes beautifully for future meals. You can swap kale or spinach with chard or omit it entirely. Add a splash of lemon juice before serving for brightness.
Find it online: https://cookingwithramsay.com/hearty-lentil-and-potato-soup/