Lentil Potato Soup – Hearty, Healthy & One-Pot Wonder
A hearty, plant-based lentil and potato soup made with clean ingredients, aromatic herbs, and vegetables. Perfect for cozy meals, meal prep, or freezer storage.
Ingredients
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1 tbsp olive oil
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1 medium onion, diced
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2 carrots, diced
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2 celery stalks, diced
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3 garlic cloves, minced
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1 tbsp tomato paste
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1 tsp dried thyme
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½ tsp oregano
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1 bay leaf
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1 cup brown or green lentils, rinsed
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2 medium potatoes, peeled and diced
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6 cups vegetable broth
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Salt & pepper to taste
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Optional: 2 cups chopped spinach, juice of ½ lemon
Instructions
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Heat olive oil in a large pot. Sauté onion, carrot, and celery for 5–7 minutes.
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Add garlic, tomato paste, herbs. Cook 1–2 minutes.
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Add lentils, potatoes, and broth. Bring to boil, reduce to simmer.
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Cover and simmer 30–35 minutes, until lentils and potatoes are tender.
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Optional: Stir in spinach and lemon juice. Adjust seasoning.
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Serve warm with bread or salad.
Notes
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Store in fridge 4–5 days or freeze up to 3 months.
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Use red lentils for a softer, blended texture.
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Great with a drizzle of olive oil or chili flakes.