Red Lentil Potato Soup is hearty and filling. It's easy to make this vegan soup with basic ingredients in about 45 minutes.
One thing I love about cooking with dried lentils is that you don't need to soak them first.
And they cook really fast, especially compared with dried beans.
While I often use brown or green lentils in dishes like Roasted Butternut Squash Spinach Salad and Lentil Meatloaf Muffins, quick cooking red lentils are the star of this warming Lentil Potato Soup.
They cook in minutes right alongside the vegetables in this recipe, so there's no need to cook them before adding them to the soup.
It's hearty and high in protein and fiber making it a healthy one-pot meal.
Lentil Potato Soup is easy to make in under an hour.
I like to use red lentils because they have a slightly sweet yet mild flavor that compliments most vegetables.
And they are so soft, they almost disappear into the soup, leaving it with a comforting texture, almost like a stew.
You can read more about the most common types of lentils (red, green, brown, yellow, and black) and how to use them in this article from Cooking Light.
Like a lot of soups, this one starts off with sauteed onion, garlic, carrots, and celery.
Then once those vegetables are soft, in goes the vegetable broth and peeled and diced potatoes.
Potatoes
I like to use gold potatoes, but you can also make this soup with Russet, red, white, or even sweet potatoes.
They all go well with the flavors and ingredients in this recipe.
Sweet potatoes cook a little faster than regular potatoes, so be sure to test them with a fork to know when the soup is ready.
After the potatoes have simmered about 5 minutes, the red lentils and kale are added to the soup.
And in 10 to 15 minutes, it will be time to eat!
While I like to use kale in Red Lentil Potato Soup, other greens can be substituted such as Swiss chard, collard greens, or even spinach.
Be sure to keep in mind that collards will take longer to cook while spinach will take only a minute or two and should be added in at the very end.
Lentil Potato Soup gets a flavor boost from fresh lemon.
Before serving the soup, I taste it and add salt and pepper, as necessary.
Then my favorite thing to do is to squeeze the juice of half a lemon into the pot and give it a quick stir.
The acid from the lemon really brings out the flavor of the lentils, potatoes, and greens.
If you have leftovers or make this recipe in advance, I recommend adding a little more lemon juice before serving to freshen it up.
This soup can be refrigerated for up to 3 days or frozen for up to 6 months.
And if you're looking for more easy soups and stews, check out the recipes for Vegetable Soup, Spanish Chickpea Stew, and Greek Lentil Soup.
Now let's make Red Lentil Potato Soup!
Red Lentil Potato Soup
Ingredients
- 1 Tablespoon olive oil
- 1 cup onion, diced
- 2 cloves garlic, minced
- ½ cup carrots, diced
- ½ cup celery , diced
- 4 cups vegetable broth
- 2 cups gold potatoes, peeled and chopped (or your favorite variety)
- 1 cup red lentils, rinsed
- 1 bunch kale, roughly chopped
- salt and pepper, to taste
- ½ lemon, squeezed (about 1 ½ Tablespoons of juice)
Instructions
- Heat the olive oil in a large pot or dutch oven over medium heat.
- Saute the onion until soft and slightly translucent.
- Add the garlic and saute 30 seconds longer.
- Next add the carrots and celery and saute for about 2 minutes more until softened.
- Add the vegetable broth and potatoes to the pot. Bring to a low boil and simmer for about 5 minutes until the potatoes are starting to get tender but are not all the way cooked when pierced with a fork.
- Stir in the red lentils and kale. Cook for 10-15 minutes until the lentils and kale are tender and the potatoes are cooked through.
- Taste and add salt and pepper as needed. Stir in the lemon juice and serve.
Notes
Nutrition
Nutritional information is an estimation only.
Michelle
What can be substituted for Kale, as no one here likes it
Amy Katz
Hi Michelle, you can use any green you like such as spinach or chard. Or simply omit the kale without adding a substitute. I hope you enjoy it!
Ella
Just made this and it's so yummy and cozy! Perfect for a winter day. And so EASY! Love it, will definitely make again.
Amy Katz
I'm so happy you enjoyed it, Ella!
Karen
This soup is delicious. My teenage son requests this soup often and it has fast become a family staple. No need to change any ingredients in the recipe as posted, though I can never resist throwing in extra veggies! Thanks for the great recipes!
Amy Katz
I'm so happy to hear this, Karen!
Bridget
I've been looking for a classic minimal ingredient lentil potato soup and kept striking out. I had a feeling this would be too bland, but it has a nice flavor once you add the salt. It's simple and comforting and delicious- exactly what I was looking for. Thanks!
Amy Katz
I'm so glad you enjoyed it, Bridget!
Ellen McCann
What attracted me to the recipe was the beautiful red lentils in my cupboard and no clear plan on how to consume them. Try as I might I just couldn't ruin the soup. I don't read/follow directions so there was a pot change to the appropriate "large pot" like it clearly states, the only organic potatoes at the store came in a bag and turned out to be old, and I have issues with getting the right temp, especially when it comes to maintaining a simmer - I spent the whole 10-15 minute cooking time trying to get it back up to simmer. Finally I did not have a ripe lemon on my tree so I'll have to wait until next time to see how that brings out the flavors. In spite of all the nonsense, it turned out delicious and was best on day three when I finished it. So, if you too have red lentils you don't want to contribute to the Thanksgiving food drive, this recipe is for you.
Amy Katz
I love this review, thank you, Ellen!
LisaRose
Made it, loved it! Used red chard because I’m not a kale person. Was a fantastic addition! Thanks for another winner, Amy.
Amy Katz
I'm so glad you enjoyed it, LisaRose! Chard is a great choice.
Louise
Sounds yummy. Do you have directions for preparing in the Instant Pot too?
Amy Katz
Thank you, Louise! I like to make this soup on the stove because it cooks so quickly. In the Instant Pot, you probably only need 4 minutes at the most with quick release.
Cat
I made this soup earlier in the week & my Husband & I LOVED it! So healthy, hearty, & yummy! Thank you Veggies Save The Day for another wonderful recipe!
Amy Katz
I'm so happy you both enjoyed it!
Kristi
Great soup! Really tasty and nice and hearty. My family really enjoyed it. Thank you for sharing 🙂
Amy
So happy to hear it, Kristi! 🙂