Potato Lentil Soup

This Potato Lentil Soup is perfect for a chilly night. It is hearty and full of flavor. You will have no worries enjoying this as it is plant based and animal product free; delicious for omnivores and vegans alike. Soups are great because they use simple ingredients and are easy to make. Leftovers double as lunches or can be stored in the freezer for when you want a comforting meal.

The main ingredients are potatoes and lentils, however these are not the only ingredients that make a feature: carrots, mushrooms, onion and kale help to add color and flavor to this healthy soup. I use a combination of russet and sweet potatoes; the sweet potatoes contribute a luscious flavor.

The beauty of a soup recipe is that you can adapt to your liking and create your own version of this delicious soup. Mix up the types of potatoes you use. I suggest fresh herbs if you have them. Love a certain spice? add it! Kale not your thing? Swap it out for spinach! There are so many veggies and spice you could add that would make a great addition to this soup.

This recipe was adapted from Occasionally Eggs

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Potato Lentil Soup

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 6

Ingredients

• 1 tbsp olive oil
• 1 small onion chopped
• 1 russet potato cut in cubes
• 1 sweet potato cut in cubes
• 1 1/2 cups carrots sliced
• 1 cup mushrooms sliced
• 4 cloves garlic chopped
• 1 tbsp rosemary
• 1 tsp sea salt
• 1 tsp pepper
• 1/2 tsp paprika
• 1/4 tsp cayenne pepper
• 1/2 tsp garlic powder
• 1 tsp oregano
• 1 tbsp apple cider vinegar
• 3 cups water
• 1 cup brown lentils
• 1/2 tsp dijon mustard
• 3 cups kale

Instructions

1. In a large pot, heat olive oil over medium heat.
2. Add onion and saute for a few minutes.
3. Stir in potatoes, carrots and mushrooms; cook for five minutes, be sure to stir occasionally.
4. Add in garlic, rosemary and spices; stir. cook for about a minute.
5. Add apple cider vinegar and water. Stir.
6. Turn heat to high and bring to a boil.
7. Add lentils, reduce heat to medium-low.
8. Simmer about 25 minutes or until potatoes and carrots are tender.
9. Shut off heat.

10. Add mustard and kale.

11. Serve and Enjoy!

Recipe Notes

• Fresh rosemary & thyme are a great addition if you have them available
• It's preferable to use soaked or pre-cooked lentils; if you use dry lentils you will need to them cook longer
• instead of kale you can use spinach or other greens

Let me know what you did to make this soup your own! I would love to hear if you made this recipe. You can tag me on Instagram @Emilyhappyhealthy .