This Lentil Potato Soup is your ultimate comfort food and even one of the best fall vegetarian recipes, for chilly days. It is packed with tender potatoes, hearty lentils, and a medley of aromatic vegetables, this soup is not only delicious but also incredibly nourishing. Flavored with warm spices like cumin and smoked paprika, and finished with a hint of fresh parsley, it strikes the perfect balance between earthy and vibrant flavors. Every spoonful delivers a satisfying texture, thanks to the combination of creamy potatoes and soft lentils.
This versatile recipe is vegan, gluten-free, and rich in fiber and protein, making it a wholesome choice for lunch or dinner. With minimal prep and just one pot required, it’s an easy meal for busy weeknights or lazy weekends. Serve it as a standalone dish or pair it with crusty bread, garlic toast, or a simple green salad for a more complete meal.
Delicious Lentil Potato Soup Recipe Is The Best Fall Vegetarian Recipe
Equipment
- large pot or Dutch oven
- Dutch oven Or a large pot
- Cutting board
- Knife
- Measuring cups
- Measuring spoons
Ingredients
- 1 cup lentils red or green, rinsed and drained
- 2 medium potatoes peeled and diced
- 1 medium onion finely chopped
- 2 carrots sliced
- 2 celery stalks chopped
- 3 garlic cloves minced
- 4 cups vegetable broth
- 1 cup water
- 1 tsp cumin powder
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 tbsp lemon juice optional, for serving
- Fresh parsley chopped, for garnish
Instructions
Prepare the Vegetables
- Dice the potatoes, carrots, celery, and onion. Mince the garlic.
Sauté Aromatics
- Heat olive oil in a large pot over medium heat.
- Add the onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Stir in the garlic, cumin, and paprika, cooking for another minute until fragrant.
Cook the Soup
- Add the potatoes, lentils, vegetable broth, and water to the pot.
- Stir in the thyme, and season with salt and pepper.
- Bring to a boil, then reduce to a simmer. Cover and cook for 25-30 minutes, stirring occasionally, until the lentils and potatoes are tender.
Adjust Seasoning
- Taste the soup and adjust salt, pepper, or spices if needed. Add lemon juice for a bright finish, if desired.
Serve
- Ladle into bowls and garnish with fresh parsley. Serve hot with crusty bread or a side salad.
