This 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!
Healthy Comfort Food Recipes for the WIN!
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 holiday meal as well. 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?
- Carrots, Onions, Potatoes – I get all the fresh produce for my recipes from my garden and from Misfits Market – they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here!
If you think organic produce is too expensive… think again, and give Misfits Market a look!
- 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.
- Olive Oil: I like to use this fruity Zoe olive oil which has a fantastic flavor and deep color- it’s really inexpensive online here, so I keep a few liters stocked up in my pantry. For the quality of oil you get, it’s an excellent value, I would highly recommend!
- No Salt Vegetable Stock or Bouillon: I love this no salt vegetable base for my recipes because it has a great flavor and is lower in sodium. I only develop my recipes with low sodium ingredients so the ingredients shine. You can always add salt to a recipe if it needs it, but it’s almost impossible to take it out! By starting with a low sodium broth or bouillon, you can build bright vibrant flavors and add more salt later if needed.
- 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.
- Pink Himalayan Sea Salt: I like to use a pink Himalayan Sea Salt in my kitchen, which has more natural minerals than plain processed table salt. It’s fairly inexpensive, so I’d recommend this salt if you’re looking for an easy way to level up your spice pantry.
- Tellicherry Peppercorns: Like the salt, it’s amazing the flavor difference you can get with really good tellicherry black pepper. Amazon has a generic brand tellicherry peppercorn which is the same price is buying pre-ground, and has a million times more flavor… so I use these really great tellicherry peppercorns, which I would definitely recommend.
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 other healthy one pot meals that are ready in no time!
Frozen Vegetable Lentil Soup For the Win!
I used vegetables and potatoes for this recipe instead of fresh. By using freezer ingredients, I can stock up when they are on sale, and use them in all kinds of great dishes. It saves me a trip to the store, and I can have amazing veggies thawed in no time. Check out all my recipes that use Freezer Ingredients on The Herbeevore – great for those nights when you want dinner ready fast! And check out my Top 125 Plant-Based Pantry Staples for long-lasting staples that I always keep on hand.
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)
Get the Same Ingredients for this Lentil Soup with Potatoes Recipe
As always, if you make this vegan lentil potato soup recipe be sure to leave me a comment, rate this recipe, and tag me @theherbeevore on Instagram so I can feature you. I love seeing all your photos of my recipe recreations!
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Lentil Soup with Potatoes
Ingredients
- 1/4 cup 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 Herbs de Provence
- 1/2 teaspoon Crushed Red Pepper Flakes
- 8 cups No-Salt-Added Vegetable Stock
- 1 cups fresh spinach or kale
- 1/2 cup fresh parsley
- 1 teaspoon Himalayan Sea Salt
- 1/2 teaspoon freshly ground Tellicherry 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)!
Notes
Save Money on Organic Produce!
I get all the fresh produce for my recipes from my garden and from Misfits Market - they sell all organic produce at a super discounted price, and it’s purchased direct from the farmers. We get Misfit Market boxes every other week and love picking out our favorite seasonal produce for delivery. You can get $10 off your first $30 box by clicking here! If you think organic produce is too expensive... think again, and give Misfits Market a look!Nutrition
Or tag me @theherbeevore in your photo on Instagram!
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Great combination of flavors