Hearty Lentil Potato Soup (Print version)
A thick, cozy lentil and potato soup with vegetables, tomato paste, herbs, and a bright lemon finish.
# Ingredients:
For the soup base
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, diced
04 -
2 celery ribs, diced
05 -
4 cloves garlic, minced
06 -
2 tablespoons tomato paste
07 -
1 teaspoon ground cumin
08 -
1 teaspoon smoked paprika
09 -
1 teaspoon dried thyme
For simmering
10 -
1 1/2 cups (300 g) brown or green lentils, picked over and rinsed
11 -
1 1/2 lb (680 g) Yukon gold potatoes, cut into 1/2-inch cubes
12 -
1 can (14.5 oz / 411 g) diced tomatoes with juices
13 -
6 cups (1.4 L) vegetable broth, plus more as needed
14 -
1 bay leaf
15 -
1 1/4 teaspoons kosher salt, plus more to taste
16 -
1/2 teaspoon black pepper
For finishing
17 -
1 tablespoon fresh lemon juice, plus more to taste
18 -
1/4 cup chopped fresh parsley
19 -
Olive oil, for serving (optional)
# Instructions:
01 -
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery and cook for 6-8 minutes, stirring often, until the onion softens.
02 -
Add the garlic, tomato paste, cumin, smoked paprika, and thyme. Cook for 1 minute, stirring constantly, until the paste darkens slightly and smells savory.
03 -
Stir in the rinsed lentils, potatoes, diced tomatoes with juices, vegetable broth, bay leaf, salt, and pepper. Scrape the bottom of the pot to loosen any browned bits.
04 -
Bring to a boil, then reduce the heat to a steady simmer. Cook uncovered for 30-35 minutes, stirring occasionally, until the lentils are tender and the potatoes pierce easily with a fork.
05 -
Remove the bay leaf. Mash a few potato pieces and lentils against the side of the pot with a spoon, or pulse once or twice with an immersion blender for a thicker texture.
06 -
Stir in the lemon juice and parsley. Taste and adjust with more salt, pepper, or lemon juice. Serve warm with a small drizzle of olive oil if desired.
# Good to know:
01 -
The soup thickens as it rests. Add broth or water when reheating.
02 -
Use brown or green lentils for the best chunky texture.
03 -
Estimated nutrition is per serving.