Lentil Soup with Potatoes Recipe
This post may contain affiliate links. As an Amazon Associate I may earn from qualifying purchases, at no additional cost to you.
Jump to RecipeThis lentil soup with potatoes recipe is a filling and hearty soup made with veggies, lentils, spices, parsley, and potatoes! Great for Meal Prep, Make Ahead, and easy to make in the slow cooker or the stove top!
This delicious plant based soup recipe is satisfying and flavorful, great for lunch or dinner. Serve with easy homemade garlic knots, rustic 4-ingredient bread, or jalapeno corn bread.
This lentil soup with potatoes recipe features hearty vegetables and fiber rich lentils for an awesome texture and flavor! This hearty soup is packed with nutrition, whole foods, and comes together into an incredibly filling soup. And best part? You can easily make this recipe in the stove top or the slow cooker, which does all the work and cooks the soup for you!
This isn’t your average vegetable soup- it turns out incredible creamy and delicious, with an awesome texture. It’s a hearty and filling lunch or dinner, and a great clean-out-the-fridge recipe!
This Lentil Soup with Potatoes Recipe Is:
- Bright
- Fresh
- Hearty
- Versatile
- Loaded with Vegetables
- Flavorful
- Vegetarian, Dairy Free, Vegan, and SO Good!
Easy Comfort Food Recipes
This lentil soup with potatoes is the tastiest, coziest dinner meal. It’s perfect for a hearty meal for the family, and also great to make for company. It makes a great cozy lunch too!
The stove or slow cooker does most of the work, so you can enjoy hands-off time while you prep sides or a salad!.
What’s In This Lentil Potato Soup Recipe?
Be sure to visit the recipe card below for full ingredient amounts and recipe instructions!
- Carrots, Onions, Potatoes
- Green Lentils: also called French lentils or puy lentils, these small legumes hold their shape when cooked, making them a heartier and sturdier lentil than brown or red. I love the texture of green lentils.
- Extra virgin olive oil
- Vegetable Stock – or any stock you prefer (chicken broth or stock, beef, etc)
- Herbes de Provence: my favorite spice blend! This French blend has a mix of rosemary, thyme, sage, and savory for a wonderful and complex flavor.
- Salt & Pepper
One Pot Lentil Soup with Potatoes For the Win!
This potato and lentil soup recipe is the perfect one-pot lunch or dinner! I love a good One Pot Meal, especially during these winter months when I don’t want a lot of burners going at once. Cooking everything in one pot is one of my favorite ways to get a meal on the table fast! And one pot makes cleaning up a breeze.
The stove does all the work for you, so you can focus on other kitchen prep while the food cooks. One Pot meals are awesome for breakfast, lunch, or dinner – check out my link here to see more one pot meals that are ready in no time!
More High Fiber Vegetarian Soup Recipes You’ll Love!
Wild Rice Soup with Coconut Milk Recipe (Vegan)
French Carrot Lentil Soup Recipe (Vegan, Dairy Free)
Pumpkin Lentil Chili Recipe (High Protein, Vegan)
Carrot Green Soup Recipe (Vegetarian, Vegan)
Roasted Tomato Chickpea Soup Recipe (Vegan, High Protein)
Share this Lentil Soup with Potatoes Recipe
Let’s connect on social!
If you made this recipe, please leave a star rating and let me know how it went in the comments below. I’d love to hear from you!
Lentil Soup with Potatoes
Ingredients
- 1/4 cup extra virgin olive oil plus two tablespoons
- 1 sweet onion diced
- 4 large red potatoes diced
- 3 carrots diced
- 1.5 cups french green lentils
- 2 teaspoons Herbes de Provence
- 1/2 teaspoon Crushed Red Pepper Flakes
- 8 cups Vegetable Stock
- 1 cups fresh spinach or kale
- 1/2 cup fresh parsley
- 1 teaspoon Sea Salt
- 1/2 teaspoon Black Pepper
Instructions
Stove Top Directions
- In a large soup or stock pot, heat 2 tablespoons olive oil over low heat. Saute onion for 4 to 5 minutes. Add red potatoes, carrots, lentils, herbs de Provence, red pepper flakes, and vegetable stock. Bring to a boil, then cover and simmer for 1 hour, stirring occasionally.
- Take a few cups of soup and add to a blender with remaining olive oil. Blend on high until the mixture becomes a smooth creamy emulsion. Add back to the pot and stir. Add the spinach and parsley, and cook for an additional 30 minutes.
- Taste and adjust seasoning- adding salt and pepper if needed. Serve with crusty homemade bread and a sparkling of nooch or parmesan cheese (optional, but recommended)!
Slow Cooker / Crock Pot Directions
- To a slow cooker, add onion, red potatoes, carrots, lentils, herbs de Provence, red pepper flakes, and vegetable stock. Cook for 5-6 hours on HIGH setting, or 6-7 hour on LOW setting. The potatoes should be cooked all the way through.
- Take a few cups of soup and add to a blender with the olive oil. Blend on high until the mixture becomes a smooth creamy emulsion. Add back to the slow cooker and stir. Add the spinach and parsley, and cook for an additional 30 minutes.
- Taste and adjust seasoning- adding salt and pepper if needed. Serve with crusty homemade bread and a sparkling of nooch or parmesan cheese (optional, but recommended)!
Nutrition
This post may contain affiliate links. I may earn from qualifying purchases from affiliate programs, at no additional cost to you. Please read our privacy policy for more information.
Great combination of flavors