A nourishing, vegan-friendly soup filled with lentils, tender potatoes, and flavorful herbs in a rich broth—this hearty lentil and potato soup is perfect for any occasion.

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🥣 Recipe Description

Hearty Lentil and Potato Soup is a wholesome and hearty dish made from simple ingredients that come together to create an incredibly satisfying meal. The combination of tender potatoes and protein-packed lentils provides a solid foundation, while the vegetables and seasonings elevate the flavor profile. The soup is made in one pot, making cleanup easy, and it’s perfect for meal prep as it stores well in the fridge or freezer.

This soup is vegan, gluten-free, and packed with fiber, making it a healthy and filling option for lunch or dinner. The addition of fresh herbs like thyme and bay leaves infuses the broth with a rich, aromatic flavor, while the potatoes bring a creamy texture to the soup once cooked. It’s the kind of dish that’s as nutritious as it is delicious, and it’s sure to become a go-to comfort food in your household.

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🍲 Ingredients (Measured in grams for accuracy)

For the Soup:

• Olive oil – 15g
• Yellow onion (diced) – 150g
• Carrot (diced) – 100g
• Celery (diced) – 100g
• Garlic (minced) – 10g
• Potatoes (peeled and diced) – 400g
• Green lentils (rinsed) – 200g
• Canned diced tomatoes – 240g
• Vegetable broth – 1 liter
• Bay leaves – 2 leaves
• Fresh thyme – 5g (or 1 teaspoon dried thyme)
• Ground cumin – 3g
• Salt – 5g (to taste)
• Black pepper – 1g (to taste)
• Lemon juice (optional, for brightness) – 10g

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👩‍🍳 Instructions

Step 1: Sauté the Vegetables

1. Heat the olive oil in a large pot over medium heat. Add the diced onion, carrot, and celery. Sauté for 5-7 minutes, until the vegetables are softened and the onions are translucent.
2. Add the minced garlic and sauté for another 1-2 minutes until fragrant.

Step 2: Add the Lentils and Potatoes

1. Stir in the diced potatoes, green lentils, canned diced tomatoes, vegetable broth, bay leaves, and fresh thyme. Stir to combine, making sure the lentils and vegetables are evenly distributed in the broth.

Step 3: Simmer the Soup

1. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30-35 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent the soup from sticking to the bottom of the pot.
2. Once the lentils and potatoes are cooked through, season the soup with salt, pepper, and ground cumin. Taste and adjust the seasoning as needed.

Step 4: Finish and Serve

1. Remove the soup from the heat and discard the bay leaves.
2. For a slightly creamier texture, you can use an immersion blender to blend a small portion of the soup or mash some of the potatoes with a spoon. This will help thicken the soup while keeping some of the chunks intact.
3. Stir in the lemon juice, if using, to add a fresh, tangy kick.
4. Serve the soup hot with a slice of crusty bread or a sprinkle of fresh herbs on top, if desired.

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🧮 Nutrition Information (Per serving, based on 6 servings)

• Calories: 270 kcal
• Protein: 13g
• Carbohydrates: 45g
• Sugars: 7g
• Fat: 7g
• Fiber: 12g
• Sodium: 670mg

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💡 Tips & Tricks

• Lentil Variety: Feel free to experiment with different types of lentils. Green lentils work best for this recipe because they hold their shape, but red lentils can also be used for a softer, creamier texture.
• Make It Spicier: If you like your soup with a bit of heat, add some red pepper flakes or a fresh chopped chili to the sautéed vegetables.
• Add Greens: For extra nutrition, you can stir in some fresh spinach, kale, or Swiss chard at the end of cooking. Just let it wilt into the soup before serving.
• Storing and Freezing: This soup stores well in the fridge for up to 4 days, and it freezes well for up to 3 months. For best results, let it cool completely before freezing.
• Thickening the Soup: If you prefer a thicker soup, blend more of the potatoes or mash them with a potato masher to create a creamier consistency.

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🌟 From the Chef – A Personal Touch

This Hearty Lentil and Potato Soup is one of my go-to comfort foods, especially on busy days when I need something warm and nourishing. I love the combination of lentils and potatoes, which are both filling and nutritious, making this soup perfect for meal prep. Plus, the earthiness of the lentils pairs perfectly with the bright, fresh flavors of the vegetables.

I often make a big pot of this soup on Sundays, and it lasts me throughout the week for lunch. It’s simple to make, and I always feel so good after eating it. If you want to make it extra special, you can top it with a dollop of plain yogurt or a sprinkle of Parmesan cheese right before serving!