Go Back

Lentil Potato Soup

Lentil potato soup simmers brown or green lentils and Yukon Gold potatoes in vegetable broth until tender. A final stir of lemon juice and parsley brightens this hearty one-pot soup.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp olive oil
  • 1 yellow onion medium, diced
  • 2 carrots medium, diced
  • 2 celery ribs, diced
  • 1 tsp salt kosher
  • 3 cloves garlic minced
  • 1 tsp thyme dried
  • 0.5 tsp cumin ground
  • 1 cup lentils brown or green, rinsed and picked over
  • 6 cups vegetable broth low-sodium
  • 1 bay leaf
  • 1.5 lb Yukon Gold potatoes cut into 1/2-inch cubes
  • 0.5 tsp black pepper
  • 1 tbsp lemon juice fresh
  • 0.25 cup parsley fresh, chopped

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Heat the olive oil in a 6-quart Dutch oven over medium heat.
  2. Add the onion, carrots, celery, and salt; cook for 6 to 8 minutes, stirring occasionally, until the vegetables soften.
  3. Stir in the garlic, thyme, and cumin and cook for 30 seconds, until fragrant.
  4. Add the lentils, vegetable broth, and bay leaf; bring to a boil, then reduce the heat to maintain a gentle simmer and cook uncovered for 15 minutes.
  5. Stir in the potatoes and simmer uncovered for 15 to 20 minutes, until the lentils are tender and the potatoes are easily pierced with a fork.
  6. Remove and discard the bay leaf, then stir in the black pepper, lemon juice, and parsley.

Notes

For the brightest flavor, add the lemon juice at the end. Refrigerate leftovers for up to 4 days; freezer-friendly. For a gluten-free version, use broth labeled gluten-free.