Hearty Lentil Potato Soup
This comforting Lentil Potato Soup is the ultimate one pot meal. Hearty lentils, tender potatoes, and aromatic vegetables simmer together with warm spices in a savory broth, then blended to creamy perfection. It’s a wholesome, satisfying, and easy soup that’s perfect for a cozy dinner or meal prep.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion finely diced
- 3 garlic cloves minced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 teaspoon paprika sweet or smoked
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 1 ¼ pounds potatoes Yukon Gold or Russet, peeled and cut into bite sized chunks
- 1 cup green or brown lentils rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 2 large handfuls fresh baby spinach or chopped kale
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté for 6-8 minutes until softened. Add garlic and cook for 1 more minute.
- Add tomato paste, curry powder, paprika, cumin, salt, and pepper. Stir and cook for 1 minute to toast the spices.
- Add the potatoes, lentils, vegetable broth, and bay leaf. Stir to combine.
- Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes, until lentils and potatoes are tender.
- Remove the bay leaf. Use an immersion blender to partially puree the soup until it reaches a creamy but still chunky consistency. (Alternatively, blend 2-3 cups of soup in a traditional blender and stir back into the pot).
- Stir in the spinach or kale and cook for 2-3 minutes until wilted. Taste and adjust seasoning. Serve hot.