One-Pot Lentil Potato Soup
This Hearty One-Pot Lentil Potato Soup is a quick, filling, budget-friendly vegan dinner ready in under 45 minutes. Made with brown lentils, tender potatoes, and savory herbs, it delivers a rich, comforting texture without any cream.
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef’s knife
- Wooden spoon
Ingredients
- 2 Tbsp vegetable oil
- ¼ cup diced onion
- 1 large carrot, diced
- 3 cloves garlic, minced
- 2 Tbsp tomato paste
- 1 ¼ cups brown or green lentils, rinsed
- 12 oz potatoes, chopped into 1/2-inch pieces
- 4–5 cups vegetable stock or water
- 2 tsp salt
- ¼ tsp black pepper
- ½ tsp dried oregano
- ¼ tsp dried thyme
- ¼ cup tomato sauce (optional)
Instructions
- Heat the oil in a large pot over medium heat. Add the onion and cook for 1 minute. Stir in garlic and carrots and cook 2–3 minutes until softened.
- Stir in tomato paste and optional tomato sauce. Cook 1 minute to deepen the flavor.
- Add lentils and potatoes. Pour in 4 cups of stock or water.
- Stir in salt, pepper, oregano, and thyme. Cover, bring to a boil, then reduce heat and simmer 25–35 minutes until lentils and potatoes are tender.
- If needed, add up to 1 extra cup of stock to reach desired consistency. Taste and adjust seasoning before serving.
Notes
Use brown or green lentils only—red lentils break down too fast for this recipe.