Description
This Easy Lentil Potato Soup is a hearty and comforting dish, perfect for a nutritious meal. Combining tender lentils, soft potatoes, and flavorful vegetables simmered in a savory tomato base, this soup is both filling and delicious. It’s a simple recipe that delivers wholesome ingredients and rich taste with minimal effort.
Ingredients
Scale
Main Ingredients
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/4 cup diced onion
- 1 large carrot (3-4 oz), diced
- 12 oz potatoes, cut into bite-sized pieces
- 2 tbsp tomato paste
- 1/4 cup tomato sauce (optional)
- 1 1/4 cups lentils (green, red split, black, or mix; green only works well too)
- 2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme
- 1/2 tsp oregano
- 4-5 cups water
Instructions
- Heat and sauté aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 1 minute until slightly softened. Stir in the minced garlic and diced carrot. Cook for 2-3 minutes, stirring frequently, until fragrant and the vegetables start to soften, being careful not to let the garlic burn.
- Add tomato paste and lentils: Stir in the tomato paste, optional tomato sauce, and lentils. Cook for 1 minute, allowing the tomato paste to blend with the vegetables and the lentils to become slightly toasted.
- Add potatoes and seasonings: Add the diced potatoes and pour in 4 cups of water (reserve the extra cup for adjusting consistency later). Stir in the salt, black pepper, thyme, and oregano. Mix well to combine all the ingredients.
- Simmer the soup: Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 25-35 minutes, or until the lentils are cooked through and the potatoes are tender. Stir occasionally and add more water if a thinner consistency is desired.
- Final seasoning and serving: Taste the soup and adjust salt and pepper, if needed. Serve warm, garnished with fresh herbs if desired.
Notes
- Use any type of lentils you prefer, but green lentils work particularly well in this recipe.
- Adjust water quantity based on your preferred soup thickness.
- Fresh herbs like parsley or cilantro make great garnishes for added flavor and color.
- This soup stores well in the refrigerator for up to 4 days and can be frozen for longer storage.
