Green Lentil Potato Soup

This Green Lentil Potato Soup is a hearty and comforting dish made with simple vegetables, earthy lentils, and fragrant herbs. It’s a wholesome one-pot meal that’s vegan, gluten-free, and packed with nutrients. The slow-simmered broth develops deep flavor while tender potatoes and lentils add a satisfying texture, making it perfect for a cozy lunch or dinner.

Why You’ll Love This Recipe

• Hearty and filling – thanks to lentils and potatoes

• Plant-based and gluten-free – naturally meets a range of dietary needs

• Flavorful and aromatic – simmered with fresh thyme, rosemary, and garlic

• One-pot meal – simple prep and easy cleanup

• Budget-friendly – made with pantry staples

• High in protein and fiber – nutritious and satisfying

• Customizable – add greens, grains, or more vegetables

• Meal prep approved – stores and reheats beautifully

• Comfort food made healthy – nourishing and wholesome

• Freezer-friendly – ideal for make-ahead meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 small leek (or 1 yellow onion)
1 carrot, peeled and diced
1 celery stalk, diced
2 garlic cloves, minced
1.5 cups green or French Puy lentils, picked through and rinsed well
2 cups small diced gold potatoes
¼ cup mixture of 2 tablespoons vegetable broth + 2 tablespoons white vinegar
6–7 cups water
8 sprigs fresh thyme (or 2 teaspoons dried thyme)
1 sprig rosemary
1 sprig sage (optional, for added depth)
1 bay leaf
3 tablespoons shoyu or tamari
⅓ cup Italian flat-leaf parsley, minced

Directions

1. Clean the leek (if using):

   • Slice into rounds and place in a bowl of cold water. Swish to remove dirt and grit. Let sit for 5 minutes.

   • Lift the leeks out (do not pour out the bowl) and pat dry on a clean towel.

2. Sauté the aromatics:

   • In a heavy-bottomed soup pot, heat a drizzle of olive oil over medium heat.

   • Add leeks (or onion), carrot, and celery. Sauté until softened and golden on the edges, about 5–7 minutes.

3. Add garlic:

   • Push vegetables to one side of the pot.

   • Add a bit more olive oil and sauté the garlic for 1 minute, just until fragrant.

4. Deglaze and build flavor:

   • Pour in the vinegar-broth mixture and scrape the bottom to loosen any browned bits.

   • Let reduce slightly.

5. Add the main ingredients:

   • Stir in the lentils, thyme, rosemary, sage (if using), bay leaf, water, and shoyu or tamari.

   • Bring to a boil, then reduce to a gentle simmer. Partially cover and cook for 20 minutes.

6. Add potatoes:

   • Stir in diced potatoes.

   • Bring back to a gentle boil and simmer for another 20–25 minutes, stirring occasionally, until lentils and potatoes are tender.

7. Finish and serve:

   • Remove herb sprigs and bay leaf.

   • Taste and adjust seasoning with salt and pepper.

   • Stir in fresh parsley and serve hot.

Servings and timing

Servings: 6
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes

Variations

• Creamy version: Blend ¼–⅓ of the soup and stir it back in for a creamy texture.

• Add greens: Stir in chopped kale, spinach, or Swiss chard in the last few minutes of cooking.

• More vegetables: Add diced zucchini, bell pepper, or mushrooms for variety.

• Add grains: Include cooked barley, quinoa, or farro to make it even heartier.

• Smoky twist: Add a pinch of smoked paprika or a splash of liquid smoke.

• Spicy version: Add red pepper flakes or a dash of cayenne pepper.

• Lemon finish: Brighten the flavor with a squeeze of fresh lemon juice before serving.

• Protein boost: Stir in cooked chickpeas or white beans.

• Roasted garlic: Use roasted garlic for a sweeter, mellow flavor base.

Storage/Reheating

To store: Keep in an airtight container in the refrigerator for up to 5 days.
To reheat: Warm on the stove over medium heat or microwave in a heat-safe bowl until hot.
To freeze: Freeze in individual portions for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

What kind of lentils should I use?

Green lentils or French Puy lentils are best. They hold their shape during cooking and add a great texture.

Can I use red or brown lentils?

Red lentils will become mushy and are not ideal for this soup. Brown lentils can be used, but may break down more than green lentils.

Do I have to use fresh herbs?

Fresh herbs provide the best flavor, but dried versions can be substituted. Use about 1/3 the amount of fresh.

What is shoyu or tamari?

Shoyu is Japanese soy sauce, and tamari is a gluten-free soy sauce alternative. Both add umami depth without extra salt.

Can I skip the vinegar?

The vinegar adds brightness and balance. If you prefer, use lemon juice or omit, but the soup will be slightly less vibrant.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours. Add potatoes halfway through to prevent overcooking.

How can I make the soup thicker?

Blend a portion of the soup or simmer uncovered longer to reduce the liquid.

What can I serve with this soup?

Crusty bread, garlic toast, or a fresh green salad pair perfectly with this hearty soup.

Is this soup freezer-friendly?

Yes, it freezes well. Let it cool completely before freezing in portions.

Can I use onion instead of leek?

Yes, one yellow onion is a great substitute for the leek if needed.

Conclusion

Green Lentil Potato Soup is the kind of cozy, nourishing meal that’s perfect for chilly evenings or anytime you need a bowl of comfort. With earthy lentils, soft potatoes, and fragrant herbs simmered together in a simple broth, it’s a flavorful and filling dish that checks every box—healthy, easy, and satisfying. Make a big batch and enjoy it all week long.