Why You’ll Love This Recipe
This soup is a complete one-pot meal that’s easy to prepare in just 45 minutes. The red lentils cook quickly, blending seamlessly with the potatoes and greens for a creamy texture. It's vegan, gluten-free, and packed with protein, making it a wholesome and satisfying option for lunch or dinner. Plus, it’s perfect for leftovers, as the flavors only improve over time.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 4 medium potatoes, diced (yellow potatoes work best)
- 1 cup red lentils
- 3 cups chopped kale (or other greens like spinach or Swiss chard)
- Salt and pepper to taste
- Juice of 1 lemon
Directions
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and sauté until softened, about 5-7 minutes.
- Add the vegetable broth and diced potatoes to the pot. Bring to a boil and then simmer for about 5 minutes, or until the potatoes are partially tender.
- Stir in the red lentils and kale, and continue to simmer for 10-15 minutes, until the lentils are fully cooked and the vegetables are tender.
- Season with salt and pepper to taste. Stir in the fresh lemon juice and serve hot.
Servings and timing
- Servings: Makes 4 servings.
- Time: Prep time: 15 minutes, Cook time: 30 minutes, Total time: 45 minutes.
Variations
- Extra Veggies: Add red bell pepper, broccoli, or zucchini for added flavor and nutrition.
- Spicy Kick: Add cayenne pepper or chili flakes for a spicy version of this soup.
- Herb Options: Swap the kale for other greens such as Swiss chard, collard greens, or spinach for a different taste.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Reheating: Reheat on the stovetop over medium heat, adding a bit of water or broth if the soup thickens too much.
FAQs
Can I freeze this soup?
Yes, this soup freezes well. Store it in airtight containers or freezer-safe bags for up to 6 months. Be sure to leave room for the soup to expand as it freezes.
Can I use other types of lentils?
Red lentils work best for this recipe as they cook quickly and break down, creating a creamy texture. However, green or brown lentils can be used, though they take longer to cook and will hold their shape.
What kind of potatoes are best for soup?
Yellow potatoes (like Yukon Gold) are ideal for this recipe as they hold their shape and cook well in soups. Avoid high-starch potatoes like russets, which tend to become mushy.
Can I make this soup spicier?
Yes, adding cayenne pepper, chili flakes, or fresh chopped chilies will give the soup a spicy kick.
How long does it take to cook red lentils?
Red lentils cook very quickly. In this recipe, they will be tender in about 10-15 minutes once added to the pot.
Can I make this soup ahead of time?
Yes, this soup actually tastes even better the next day as the flavors continue to meld. Store it in the refrigerator and reheat when ready to serve.
What other greens can I use in this soup?
You can substitute kale with spinach, Swiss chard, or collard greens for a different texture and flavor.
Can I add other vegetables to this soup?
Absolutely! Feel free to add other vegetables like leeks, parsnips, or even some sweet potato for variety.
Is this soup suitable for meal prep?
Yes, this soup is perfect for meal prep. Make a big batch and store individual servings for easy lunches throughout the week.
Can I add cream to make it richer?
While this soup is creamy on its own due to the red lentils, you can stir in a bit of coconut milk or plant-based cream for extra richness if desired.
Conclusion
This Red Lentil Potato Soup is the ultimate comfort food, combining earthy lentils, tender potatoes, and nutritious kale in a flavorful broth. Whether you’re looking for a quick weeknight dinner or a meal prep option, this soup is both filling and healthy, offering plenty of room for customization. With its fresh lemony finish, it’s sure to become a staple in your soup rotation!
Red Lentil Potato Soup
- Total Time: 45 minutes
- Yield: 4 Servings
- Diet: Gluten Free
Description
This hearty Red Lentil Potato Soup is the ultimate comfort food, combining red lentils, tender potatoes, and nutritious kale in a flavorful vegetable broth. Vegan and gluten-free, it’s packed with protein, fiber, and essential nutrients, making it a satisfying meal for any occasion. A fresh squeeze of lemon adds a bright touch, elevating the flavors of this one-pot meal. Easy to prepare in just 45 minutes, it’s perfect for lunch, dinner, or meal prep.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 cup diced onion
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 4 medium potatoes, diced (yellow potatoes preferred)
- 1 cup red lentils
- 3 cups chopped kale (or other greens like spinach or Swiss chard)
- Salt and pepper to taste
- Juice of 1 lemon
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery, and sauté for 5-7 minutes until softened.
- Add the vegetable broth and diced potatoes to the pot. Bring to a boil and simmer for about 5 minutes, until the potatoes are partially tender.
- Stir in the red lentils and kale, and continue simmering for 10-15 minutes until the lentils are tender and the vegetables are fully cooked.
- Season with salt and pepper to taste. Stir in the fresh lemon juice and serve hot.
Notes
- Extra Veggies: Feel free to add red bell pepper, zucchini, or broccoli for extra flavor and nutrition.
- Spicy Kick: Add cayenne pepper or chili flakes to bring some heat to the soup.
- Herb Variations: Try using spinach, Swiss chard, or collard greens instead of kale for a different flavor and texture.
- Prep Time: 15 minutes
- Cook Time: 30minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
