Overhead of bowl of Red Lentil Potato Soup
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5 from 2 votes

Red Lentil Potato Soup

Red Lentil Potato Soup is hearty and filling. It's easy to make this vegan soup with basic ingredients in about 45 minutes.
Course Soup
Cuisine Fusion
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 297kcal
Author Amy Katz


  • 1 Tablespoon olive oil
  • 1 cup onion diced
  • 2 cloves garlic minced
  • 1/2 cup carrots diced
  • 1/2 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
  • 1/2 lemon squeezed (about 1 1/2 Tablespoons of juice)


  • 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.


Leftover soup can be refrigerated for up to 3 days or frozen for up to 6 months. Add some extra water or vegetable broth when reheating if the soup has gotten too thick.


Calories: 297kcal | Carbohydrates: 50g | Protein: 16g | Fat: 4g | Sodium: 986mg | Potassium: 1101mg | Fiber: 17g | Sugar: 5g | Vitamin A: 6495IU | Vitamin C: 62.6mg | Calcium: 125mg | Iron: 6.8mg