Potato & Lentil Soup

Potato & Lentil Soup

Stay warm and healthy during the Winter season with this potato & lentil soup. This recipe is also packed with vegetables to really pump up the nutrition.

This recipe serves 4-6 people and leftovers can be stored in the refrigerator for up to 5 days or in the freezer for up to a month!


Potato Lentil Soup

2 Tbsp olive or vegetable oil 

2 cloves garlic, minced 

1 large yellow onion, diced

4 large carrots, diced

1 bag frozen peas

4 stalks celery, small chop

1/4 tsp sea salt and black pepper

1 can (15 oz.) diced or smashed tomatoes 

3 cups yellow or red baby potatoes, cubed

4 cups vegetable broth 

2-3 sprigs fresh rosemary or thyme 

1 cup uncooked green or brown lentils, rinsed and drained

2 cups chopped sturdy greens (kale or collard greens)

Optional, serve with rice or bread


Heat a large pot over medium heat. Once hot, add oil, garlic, onion, carrots, and celery. Season with a bit of salt and pepper and stir.

Sauté for 4-5 minutes or until slightly tender and golden brown, turn the heat down if it’s cooking too quickly

Next, add potatoes and season with a bit more salt and pepper. Stir and cook for 2 minutes more.

Then add the vegetable broth and rosemary or thyme and increase heat to medium-high. Bring to a rolling simmer. Then add lentils and stir. Once simmering again, reduce heat to low and simmer uncovered for 15-20 minutes or until lentils and potatoes are tender.

Finally, add your greens, stir, and cover. Cook for 3-4 minutes more to wilt. Then taste and adjust flavor as needed, adding more salt and pepper for overall flavor, vegetable broth if it’s become too thick, or herbs for an earthy flavor.

Enjoy as-is or serve with rice or a side of bread or garnish with fresh parsley. 

Store leftovers covered in the refrigerator for up to 5 days or in the freezer for up to 1 month. Reheat on the stovetop and add more vegetable broth to rehydrate as needed.

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