Potato Lentil Soup

Potato Lentil Soup

Potato Lentil Soup is hearty, rich in protein and nutrients, and is perfect for the cold weather season. This heart-warming soup is easy to make and modify to your preference.


Potato Lentil Soup

  • 4-5 red potatoes, quarter cut
  • 1 large carrot, diced
  • 3 garlic cloves, minced
  • 1/2 large yellow onion, diced
  • 2 celery stalks, diced
  • 1/2 cup mushrooms, sliced
  • 1 1/2 cup brown lentils, rinsed
  • 6 cups vegetable broth (or other stock if preferred)
  • 1 can petite diced tomatoes, rinsed
  • 1-2 bay leaves
  • 1 tsp black pepper
  • 1/2 tsp dried thyme
  • 1/2 tsp dried sage
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1 Tbs olive oil


  1. In a large pot, set heat to medium-high and add the olive oil.
  2. Once hot, begin sauteeing the onion and garlic, stirring together for 2-3 minutes.
  3. Then, add in the carrot and celery. Stir together for 5 minutes.
  4. Next, add in the potatoes and mushrooms, stirring for 5-7 minutes.
  5. Then, add the seasonings and lentils, and stir together for 1 minute.
  6. Add the tomatoes, stock, and bay leaves. Bring the soup to a boil.
  7. Once boiling, reduce heat to low and allow it to simmer for 25-35 minutes or until potatoes and lentils are softened and cooked through.
  8. Remove bay leaves after the soup is cooked.
  9. Serve hot and enjoy!

Nutrition Information

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