Red Lentil Potato Soup – Veggie Inspired

Lentils ~ This Lentil Potato Soup uses red lentils. Red lentils cook up quickly and break down when cooking creating a thick, creamy texture.

Try red lentils in these Baked Red Lentil Quinoa Fritters, too!

If you’re interested in learning about the different varieties of lentils, how to cook them, and all the ways you can use them, check out my article all about Vegan Lentil Recipes.

Aromatics ~ Onion, carrot, and celery are typical soup aromatics and they work well here, too.

I don’t think this particular soup needs garlic, but if you’re a garlic lover, feel free to add a couple minced cloves.

Potatoes ~ I like to use small yellow or white potatoes. They have thin skins that don’t need to be peeled. You could use Yukon Gold potatoes or small red potatoes, too.

If you prefer to peel your potatoes, you can certainly do that.

I don’t recommend baking potatoes, like Russet potatoes, for this lentil potato soup recipe. The texture isn’t as favorable when simmered in liquid and they tend to get mealy and mushy.

If you love potatoes, you don’t want to miss my Easy Vegan Potato Soup, Vegan Roasted Red Potato Salad, or Creamy Vegan Mashed Potatoes.

Although I haven’t personally tried it, I think sweet potatoes would be delicious in this red lentil soup, just like in my Sweet Potato Corn Chowder. If you try it, peel them and dice them into bite-size chunks.

Spices ~ Cumin, coriander, turmeric, paprika, salt, and pepper create a deep, rich, warming flavor.

Turmeric is known to have antioxidant and anti-inflammatory properties, so I try to include it in recipes often, like this Pineapple Smoothie, Roasted Cauliflower Salad, and Spiced Chickpea Stew. Using the spice in conjunction with black pepper may help your body to absorb the beneficial compounds of turmeric. [source]

Broth ~ I typically use a low-sodium vegetable broth. If you use a regular, not low-sodium, variety start with less added salt and only add more as needed.

Flavor enhancers ~ A little white wine vinegar provides a mild acid to balance the flavors. A squeeze of fresh lemon juice will work, too.

A sprinkle of nutritional yeast adds a deep, savory flavor. It also adds beneficial nutrients, like B vitamins, including B12, potassium, calcium, iron, and protein. [source] This ingredient is optional.

Extras ~ I often add chopped kale or fresh spinach to this soup. Stir it in when you add the vinegar and nutritional yeast.

Bring to a boil, then decrease the heat to medium-low, cover, and simmer until the lentils and potatoes are tender and the soup has thickened.

Add the vinegar and nutritional yeast, if using. Stir well to incorporate.

Storage

Make ahead: Soup is perfect for meal prep. Make a big batch when you have time, store in the fridge or freezer, and eat when you’re ready.

Fridge: Store this Red Lentil Potato Soup in an airtight container in the fridge for 4 to 5 days.

Freezer: You can also freeze this soup up to 3 months. Cool the soup completely before transferring to a freezer-safe container or zip-top plastic bag. Thaw overnight in the fridge when ready to eat.

Reheat: Leftovers of this soup may thicken as it sits. Add a splash or two of broth or water when reheating if you’d like to thin it out. Individual portions can be gently reheated in a microwave-safe bowl in the microwave in 30 second increments until heated through. Larger portions can be reheated in a pot on the stove over medium-low heat, stirring frequently, until hot.

Pro tips and tricks

~ Pick over the lentils and remove any small pebbles or debris. Rinse them well to wash off any dust.

~ Use red lentils. Do not substitute another variety.

~ To peel or not to peel – that’s up to you. Small thin skinned potatoes do not need to be peeled. If you have larger potatoes with thicker skins, I recommend peeling them.

~ Sautéing the spices in a bit of fat, in this case olive oil, will release their fat-soluble compounds, making them more flavorful.

~ For an oil-free option, sauté the vegetables and spices in water or vegetable broth.

~ To add even more nutrients, add some fresh chopped kale, spinach, or chard after the soup has simmered.

~ If you like a thicker soup, use an immersion blender to purée part of the soup.

~ If you like a thinner soup, add a bit more vegetable broth.

~ Garnish with fresh chopped parsley, a dash or two of hot sauce, or a squeeze of fresh lemon juice, if desired.

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