Hearty Lentil And Potato Soup Recipe

I love preparing my Hearty Lentil Soup using olive oil, chopped yellow onion, minced garlic, diced carrots, and cubed potatoes. Together with hearty lentils, vegetable broth, thyme, oregano, and cumin, it simmers into a blend of robust flavors. This vegan, gluten free dish always delights my palate with its satisfying simplicity.

I’ve experimented with this Hearty Lentil And Potato Soup for a while now and it always surprises me with its bold flavors. I start by heating 2 tablespoons olive oil in a big pot, then I sauté 1 large yellow onion, chopped, along with 3 minced garlic cloves until they’re soft.

I throw in 3 medium carrots, peeled and diced, and 2 medium potatoes, peeled and cubed, adding a bit of rustic texture. Next, I stir in 1 1/2 cups dried green or brown lentils, rinsed well, before pouring in 6 cups vegetable broth.

A bay leaf, 1 teaspoon dried thyme, and 1 teaspoon dried oregano join the party, while just a pinch of ground cumin adds a surprising twist. I let it simmer until all the flavors blend together perfectly.

This meat free, gluten free soup is easily one of my favorite vegetarian dinners, even if it sometimes surprises me with its bold twists.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, it’s so easy to pull together even when I’m in a rush, and I can almost always find the ingredients in my pantry. Second, the way the lentils, potatoes, and carrots come together is just awesome—it’s like a cozy, homey hug in a bowl every time I make it. Third, I really dig how healthy the soup is since it’s loaded with veggies and spices that pack a flavor punch without feeling too heavy. Finally, it’s super versatile, allowing me to tweak the seasonings or throw in extra ingredients if I’m feeling creative, and that keeps it interesting every single time I cook it.

Ingredients

• Olive oil: Healthy fats that help bring flavor and a smooth texture.
• Yellow onion: Offers natural sweetness and depth to our broth, balancing savory notes.
• Garlic: Boosts aroma, provides strong flavor and helps support overall wellness.
• Carrots: Impart natural sweetness, crunch, and vitamins while adding fiber.
• Potatoes: Add a creamy texture, wholesome carbohydrates and heartiness to keep the soup filling.
• Lentils: Rich in protein, fiber and nutrients; they thicken the soup naturally.
• Vegetable broth: Creates a savory liquid base loaded with extra nutrients and comforting warmth.
• Herbs: Thyme and oregano add aromatic layers and a subtle herbal complexity.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 large yellow onion, chopped
• 3 garlic cloves, minced
• 3 medium carrots, peeled and diced
• 2 medium potatoes, peeled and cubed
• 1 1/2 cups dried green or brown lentils, rinsed
• 6 cups vegetable broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste

How to Make this

1. Heat the olive oil in a large soup pot over medium heat and add the chopped onion. Cook until it’s soft and a little translucent.

2. Toss in the minced garlic and stir for about 30 seconds until fragrant.

3. Add the diced carrots and cubed potatoes to the pot and stir them well.

4. Pour in the rinsed lentils and the vegetable broth, making sure everything is nicely mixed.

5. Lay in the bay leaf, then sprinkle in the dried thyme, dried oregano, and ground cumin.

6. Bring the mixture to a gentle boil, then lower the heat to a simmer.

7. Let the soup simmer for about 30 to 40 minutes, or until the lentils and potatoes are soft.

8. Stir the soup occasionally so that it doesn’t stick to the bottom of the pot.

9. Season with salt and pepper to taste near the end of cooking.

10. Before serving, remove the bay leaf, ladle the soup into bowls, and enjoy your hearty lentil and potato soup!

Equipment Needed

1. Large soup pot – to heat the oil and cook all the ingredients together
2. Chef’s knife – for chopping the onion, garlic, carrots, and potatoes
3. Cutting board – to safely prep the veggies
4. Measuring spoons and cups – to accurately measure olive oil, broth, and spices
5. Stirring spoon – so u can mix the soup without any problems
6. Colander – to rinse the lentils properly
7. Ladle – for scooping out the soup into bowls

FAQ

Hearty Lentil And Potato Soup Recipe Substitutions and Variations

• Olive oil: You can try using canola oil or vegetable oil if you don’t have olive oil around, sometimes melted butter gives a nice richer flavor too
• Large yellow onion: If you dont have a yellow onion, a red onion or even a white onion works just fine in this soup
• Dried green or brown lentils: Red lentils are a good substitute though they cook faster and make the soup a bit thicker
• Vegetable broth: Chicken broth or even beef broth can step in if you are not worried about keeping it vegetarian
• Carrots: Parsnips can be used instead for a slightly sweeter, earthier flavor, and they add a unique twist to the dish

Pro Tips

1. Try letting the onions get a bit more golden before you add the garlic. It really brings out a sweeter, richer flavor in the soup.
2. If you have extra time, toast the dried spices (thyme, oregano, and cumin) in the olive oil just a minute before adding the veggies. That little step can change the whole depth of flavor in your soup.
3. Keep an eye on the soup while it simmers. Stir it every now and then to stop stuff from sticking to the bottom; if it starts to get too thick, feel free to splash in a bit more broth or water.
4. Taste your soup at the end and season slowly with salt and pepper. Sometimes even a pinch more can really bring all the flavors together.