Lentil Potato Soup

This healthy vegetarian Lentil Potato Soup is cozy, LOADED with veggies, and so filling and flavorful you'll never miss the meat. Recipe yields 10 cups or 4-5 meal sized bowls.

Course Soup

Cuisine American, Vegetarian

Keyword Lentil Potato Soup

Prep Time 15

Cook Time 20

Total Time 35

Servings cups

Calories 155kcal

Author Jenn Laughlin - Peas and Crayons

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

If you don't have a go-to Italian seasoning, Mrs. Dash's Italian Medley is my long-time favorite. It's so flavorful!

Leftover bowls of soup may be stored in the fridge for 4-5 days or frozen for 1-3 months.

Nutrition Facts below are estimated per cup using an online recipe nutrition calculator. Adjust as needed based on toppings and extras added and enjoy!

Nutrition