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Lentil Soup with Potatoes

Kelly Jensen
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.
5 from 2 votes
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Course Dinner, Lunch, Soup
Cuisine American, Mediterranean
Servings 8 servings
Calories 334 kcal

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 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

Calories: 334kcalCarbohydrates: 55gProtein: 13gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 350mgPotassium: 1325mgFiber: 15gSugar: 5gVitamin A: 4564IUVitamin C: 26mgCalcium: 64mgIron: 5mg
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