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Creamy Potato and Lentil Soup

Creamy Potato and Lentil Soup
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A comforting bowl of creamy potato and lentil soup that blends tender potatoes, red lentils, and warm spices into a nourishing meal perfect for chilly nights.

Ingredients

Scale
  • 1 cup red lentils, rinsed
  • 1 lb (about 450 g) potatoes, peeled and diced (Yukon Gold or russet)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 2 carrots, diced
  • 1 stalk celery, diced (optional)
  • 4 cups vegetable stock (or low-sodium broth)
  • 1 cup water (adjust as needed)
  • 2 tbsp olive oil
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika (or regular paprika)
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • 2 tbsp lemon juice (or to taste)
  • 1/3 cup plain unsweetened yogurt or coconut cream for garnish (optional)
  • Fresh parsley or chives for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion, carrot, and celery. Cook 5–7 minutes until soft.
  2. Stir in garlic, cumin, paprika, and thyme. Cook 30 seconds until fragrant.
  3. Add diced potatoes, rinsed lentils, vegetable stock, and water. Bring to a simmer.
  4. Reduce heat, cover, and cook 20–25 minutes, until lentils and potatoes are very tender.
  5. Use an immersion blender for a mostly smooth soup, or cool slightly and blend in batches in a blender. Leave some texture if you like.
  6. Return to the pot and warm gently. Stir in lemon juice and adjust salt and pepper.
  7. Serve with a swirl of yogurt or coconut cream and a sprinkle of fresh parsley.

Notes

This soup can be made vegan by using coconut cream or plant-based yogurt. For added flavor, consider making a herby chimichurri-style drizzle for serving.

Nutrition

Find it online: https://recipesunfolded.com/creamy-potato-lentil-soup/

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