Lentil and Potato Soup

5 from 3 votes

You simply can't beat a hearty and wholesome bowl of lentil and potato soup. This comfort food meal is ideal for meal prep.

Prep Time15

Cook Time1 5

Total Time1 20

Course: Soups

Cuisine: American

Keyword: Plant Based Soup, Vegan soup

Servings: Servings

Calories: 285kcal

Author: Dara Michalski | Cookin' Canuck

Ingredients

2 teaspoons olive oil
1 yellow onion chopped
2 carrots chopped
2 celery stalks chopped
3 garlic cloves minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon dried oregano
¾ teaspoon kosher salt
½ teaspoon ground black pepper
3 tablespoon tomato paste
4 cups water
2 cups vegetable broth
1 ½ pounds small red-skinned potatoes cut into ½- to ¾-inch pieces
1 cup lentils rinsed & picked over for stones
¼ cup minced flat-leaf parsley
Salt and pepper to taste

Instructions

Heat a little drizzle of olive oil in a large saucepan set over medium heat. Add the onions and cook, stirring occasionally, until they start to brown. This should take about 15 minutes. If the onions start to dry out during cooking, add some water, 1 tablespoon at a time.
Add the chopped carrots and celery, and cook for another 5 minutes.
Add the garlic, cumin, ground coriander, oregano, salt and pepper. Cook until the spices become aromatic, about 1 to 2 minutes.
Add the tomato paste. Cook, stirring frequently, until the tomato paste starts to brown, 5 to 6 minutes. This extra step takes just a few minutes, but makes a world of difference. When uncooked, tomato paste can have an acidic taste. Browning it allows the natural sugars in the paste to caramelize, lending a more mellow savory flavor to the dish.
Add the vegetable broth, water, lentils and chopped potatoes. Bring the mixture to a boil, then lower the heat slightly so the mixture maintains a lively simmer. Partially cover the saucepan and cook until the potatoes and lentils are tender, about 35 to 40 minutes.
Stir in the parsley. Taste the soup and adjust the seasonings as necessary. Serve.

Video

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition