This healthy vegetarian Lentil Potato Soup is cozy, LOADED with veggies, and so filling and flavorful you’ll never miss the meat. Seriously!
Because versatility is the name of the game around here, this scrumptious soup can be made on the stove or in your handy dandy slow cooker!
I have been leaning extra hard on my crock-pot lately with “set it and forget it” meals and love that this recipe can simmer away while I’m catching up on work.
Yes I’m making you chop an onion, some celery, garlic, carrots, and potatoes BUT a measly 8 minutes of chopping is well worth the deliciousness of this lentil potato soup.
It’s cozy, literally LOADED with veggies, and so filling and flavorful you’ll never miss the meat.
Let’s dive right into the delicious details!
Lentil Soup Ingredients
- onion
- carrots
- celery
- garlic
- canned diced tomatoes
- potatoes
- green or brown lentils
- vegetable broth
- Italian seasoning blend
- fresh herbs (rosemary, basil, parsley)
- salt and pepper
If you’re a parmesan lover you can totally add some grated parmesan cheese on top for a little something extra. I added some in a few of the photos as an optional garnish. Spinach and kale are also tasty options.
Need to use canned lentils? No problem! They will also work fantastic in this healthy soup.
I used canned tomatoes but if you have a bunch of fresh tomatoes to use up, feel free to dice them up and use them in place of tinned. Fire roasted tomatoes are also a delicious option!
Q: What kind of broth should I use?
Use vegetable broth for a vegetarian and vegan soup. Omnivores can use either veggie or chicken broth. Both homemade or store bought soups are great options – use what you have on hand!
Lentil Potato Soup
Great the first day and even better the next, this is one of those soups I love having prepped for the week so I can heat up a bowl for a solo lunch or serve with a side salad and crusty bread as a family dinner. Since it’s full of vitamin rich vegetables, it’s easy to feel good about this healthy + delicious soup!
This cozy vegetarian recipe yields 10 cups of soup. It’s enough for 4-5 meal-sized bowls as an entree and pairs wonderful with a half sandwich or side salad.
Lentil Potato Soup
Ingredients
- 1 medium yellow onion
- 3 carrots
- 2 celery ribs
- 3-4 cloves garlic
- 1 ½ pounds potatoes (yukon gold, red, russet)
- 2 tsp olive oil
- 1 tsp Italian seasoning blend*
- 1 tsp salt
- ½ tsp black pepper
- 14.5 oz (1 can) diced tomatoes
- 6 cups vegetable broth
- 1 cup uncooked green or brown lentils
- fresh rosemary, parsley, and/or thyme for extra flavor (dried will work too)
Instructions
- Peel potatoes, onion, celery, carrots, and garlic. Dice veggies and mince garlic. For faster cooking potatoes I used a ½-¾ inch dice. Carrots can be sliced into thin rounds or diced. Frozen diced carrots work too!
- Measure out remaining ingredients for speedy soup assembly.
- Heat a large pot or dutch oven to medium-high heat with oil. Sauté onions, celery, and carrots until edges are lightly golden.
- Add garlic and spices (Italian seasoning, salt, and pepper) and sauté for an additional minute until fragrant.
- Add canned diced tomatoes with juices, diced potatoes, broth, and lentils.
- Bring soup to a boil, then reduce to a low but bubbling simmer and cover. Cook for about 15-20 minutes or until potatoes and carrots are fork-tender and dried lentils are tender and fully cooked.
- Taste and add any additional herbs/spices your heart desires. Portion soup into bowls and top with fresh herbs. Enjoy!
- Leftover soup is AMAZING and can be stored in airtight container(s) in the fridge for easy heat-and-eat meals throughout the week. This soup may also be frozen up to one month.
CROCK-POT SLOW COOKER INSTRUCTIONS
- Add all ingredients to your slow cooker.
- Cook on HIGH for 5-6 hours or LOW for 7-8 hours, until dried lentils are cooked through and veggies are tender.
Notes
Nutrition
Q: Can I use dried herbs instead of fresh?
You sure can! By all means use what you have available. I’ve started growing herbs on my windowsill so I have them for recipes without needing to run out to the store and plan on growing a big planter full on my porch this spring. When I’m out of herbs, I just opt for dried!
Usually you use less of the dried version than fresh because their flavor gets more concentrated when dehydrated. Simply add them to taste and you’re good to go!
For the Italian seasoning blend, I always and forever use Mrs. Dash Italian Medley. There’s something about their blend that I just absolutely adore. I’ve been using it since college. You can 100% use your favorite blend.
Serving Suggestions
Here are some awesome salads and sandwiches that you can serve with this soup. It’s also filling enough to be a meal all on it’s own so feel free to make a little bit of garlic bread or avo toast on the side and soup it up for dinner!
- Lemon Parmesan Kale Salad
- Garden Veggie Chickpea Salad Sandwich
- Spinach and Avocado Grilled Cheese
- Simple Side Salad Recipe
Q: Can I make this soup in the Instant Pot?
You sure can! This soup was based on my Instant Pot Italian Lentil Soup. I will add those instructions here for those who want to make an IP version, but be sure not to overdo it on the potatoes or it may not fit in a 6 QT instant pot. If you are using a 8 QT pot you should have oodles of space.
- Add broth to pressure cooker, followed by onion, carrot, celery, potatoes, garlic, lentils, diced tomatoes (liquid included) and all herbs/spices.
- Cover and seal Instant Pot lid. Set to MANUAL 15 minutes on HIGH pressure.
- It should take approx 20-25 minutes to come to pressure, then 15 minutes active cook time. When the timer beeps, carefully quick release the pressure and allow the IP to depressurize.
- Mix and ladle soup into bowls. Enjoy!
Loving Lentils? More Tasty Recipes to Try:
- NEW! Black Bean Lentil Nachos
- Slow Cooker Lentil Taco Chili (reader favorite!)
- Quinoa and Lentils via Cooking for Peanuts
- Instant Pot Lentil Tacos
If you get a chance to try this healthy vegetarian Lentil Potato Soup recipe, let me know!
Leave me a comment here (LOVE checking those daily!) or tag @PEASandCRAYONS on Instagram so I can happy dance over your tasty creations.
Questions & Reviews
It’s been getting colder and I’ve been craving a childhood staple–veggie soup and buttered bread. This recipe hit the spot! It’s just like a warm hug. The only alterations I made were to use fire roasted tomatoes and added a couple bay leaves. It’s so delicious and simple to make!
This is SOOOO good!! 10/10
In step 2 you instruct to “drain and rinse beans.” But there are no canned beans listed in the ingredients. Is that instruction included in case you are using canned lentils?
Hey Bridget! I’ve updated the recipe card to fix it – thanks so much! You will use dry lentils. I have another soup that uses beans in place of potatoes and I think I got my wires crossed a little. lol!
THANKS! Just finished making the soup and it is DEE-licious and so simple 👍🏻
This was an amazing soup recipe, it really filled me up! thank you so much for sharing this amazing dish!
So so glad you enjoyed it! Thank you Jess!
Trying this tonight. Thanks!
Yay! So excited for you to try this soup! xoxo