Red Lentil Potato Soup

5 from 1 vote

This easy Red Lentil Potato Soup is flavorful, nourishing, and budget-friendly. It's packed with protein, energizing carbohydrates, and anti-inflammatory spices. Ready in under 40 minutes, it's great for weeknight dinners and is the perfect dish to fill you up any time of year.

Prep Time10

Cook Time30

Total Time40

Course: Main Dishes, Soups, Stews, and Chilis

Cuisine: American

Diet: Gluten Free, Vegan

Servings:

Calories: 237kcal

Author: Jenn Sebestyen

Equipment

Ingredients

2 tablespoons olive oil
1 yellow onion diced
2 ribs celery sliced
3 carrots peeled and diced
1 teaspoon ground turmeric
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon paprika
1 teaspoon salt or to taste
½ teaspoon black pepper or to taste
1 cup dry red lentils picked over and rinsed
2 cups diced yellow potatoes
4 cups low-sodium vegetable broth
1 cup water
1 tablespoon white wine vinegar
1 tablespoon nutritional yeast optional, or more to taste

Instructions

Heat the oil in a soup pot on the stove over medium heat. Add the onion, celery, and carrots and sauté until tender and the onions are translucent, about 5 to 7 minutes.
Add the spices and sauté until fragrant, about 1 minute.
Add the lentils, potatoes, and broth. Stir well. Increase the heat and bring to a boil, then decrease the heat to medium-low, cover, and simmer for 20 minutes until the potatoes and lentils are tender.
Add the vinegar and nutritional yeast, if using. Stir well to incorporate.
Serve hot with any garnishes you desire.

Notes

~ Pick over the lentils and remove any small pebbles or debris. Rinse them well to wash off any dust.

~ Use red lentils. Do not substitute another variety.

~ To peel or not to peel - that's up to you. Small thin skinned potatoes do not need to be peeled. If you have larger potatoes with thicker skins, I recommend peeling them.

~ Sautéing the spices in a bit of fat, in this case olive oil, will release their fat-soluble compounds, making them more flavorful.

~ For an oil-free option, sauté the vegetables and spices in water or vegetable broth.

~ To add even more nutrients, add some fresh chopped kale, spinach, or chard after the soup has simmered.

~ If you like a thicker soup, use an immersion blender to purée part of the soup.

~ If you like a thinner soup, add a bit more vegetable broth.

~ Garnish with fresh chopped parsley, a dash or two of hot sauce, or a squeeze of fresh lemon juice, if desired.

Nutrition