Lentil And Potato Soup – Do you ever just throw random things into a pot and hope for the best? That’s exactly how this Lentil and Potato Soup happened. It was one of those dreary, chilly nights when I was running on fumes and really didn’t feel like cooking. You know the kind—where even making toast feels like a big ask.
I peeked into my pantry, saw a bag of red lentils that had probably been there forever, and thought, Okay, let’s do this. I grabbed some potatoes and spices, and honestly, it felt like a total experiment. But something magical happened. The lentils softened into this creamy, almost velvety texture, the potatoes made it super hearty, and the spices brought everything to life.
By the time it was ready, I was practically eating it out of the pot (no shame, right?). I even added kale and cilantro to make it look like I’d planned it all along. And you know what? Now it’s one of my favorite soups to make when I need something quick, comforting, and packed with flavor. It’s like a happy accident that turned into a kitchen classic.
Why You’ll Love This Lentil And Potato Soup Recipe?
Here’s why this soup is so amazing:
- Hearty but Light: The lentils and potatoes make it filling, but it doesn’t feel heavy. Perfect balance, if you ask me.
- Spices That Pop: The allspice, cumin, and cayenne give it a warmth that feels like a hug.
- Totally Customizable: Don’t like kale? Use spinach. No cilantro? Skip it. This soup doesn’t mind a remix.
- Budget-Friendly: Lentils and potatoes are cheap, but the soup tastes like a million bucks.
- Great for Meal Prep: It keeps beautifully, so make a big batch and enjoy it all week.
Ingredient Notes:
Let’s talk about what goes into this Lentil and Potato Soup and why it works so well:
- Red Lentils: These cook quickly and give the soup a creamy texture without adding cream.
Pro Tip: Rinse them really well before cooking to avoid any weird starchiness. - Red Potatoes: Hearty, soft, and they hold up beautifully in the soup.
Pro Tip: Leave the skins on for a little extra texture and nutrients (plus, less peeling!). - Kale: Adds a fresh, slightly earthy flavor and some vibrant green color.
Pro Tip: Remove the stems unless you’re into that extra chew. - Spices: Allspice, cumin, cloves, and cayenne bring warmth and a little kick.
Pro Tip: Taste as you go—there’s a fine line between flavorful and overpowering. - Filé Powder: This is optional, but it thickens the soup and adds a unique, slightly nutty flavor.
Pro Tip: If you don’t have filé powder, cornstarch can work as a backup (but honestly, just skip it if you don’t have it). - Cilantro: Brightens everything up and adds a fresh, citrusy finish.
Pro Tip: Save a few leaves for garnish—it makes the soup look extra fancy.
How To Make Lentil And Potato Soup?
Here’s How You Make It:
- Start with the Base
Melt the butter in a large saucepan over medium heat. Add the onion and celery, and cook until they’re tender and your kitchen starts to smell like something good is happening. (Is there anything better than the smell of onions cooking in butter?) - Add the Veggies
Stir in the potatoes, carrot, and garlic. Cook everything for about 5 minutes, letting the veggies soak up all that buttery goodness. - Spice Things Up
Sprinkle in the allspice, cumin, cayenne, and cloves. Stir well to coat all the veggies. It’ll smell so good you’ll want to taste it already (but resist—let it cook a bit more). - Add the Liquids and Lentils
Pour in the vegetable broth and add the red lentils. Stir everything together, and add water if needed to cover all the ingredients. - Simmer and Stir
Bring the soup to a boil, then reduce the heat to a gentle simmer. Toss in the kale and let it cook for 35–45 minutes, stirring occasionally. The lentils should break down into a creamy texture, and the potatoes will be perfectly tender. - Finish with Freshness
Stir in the cilantro and filé powder. Let it cook for another 5 minutes to bring everything together. - Serve It Up
Ladle the soup into bowls and serve it piping hot. Pair it with a slice of crusty bread or a simple salad if you’re feeling extra fancy.
Storage Options:
This soup is a meal-prepper’s dream. Let it cool completely, then store it in an airtight container in the fridge for up to 4 days. Want to freeze it? Go for it—it’ll keep for up to 3 months. Just reheat gently on the stove and add a splash of water or broth to loosen it up.
Variations and Substitutions:
Feeling creative? Here’s how you can make this soup your own:
Want To Save This Recipe?
- Switch the Greens: Use spinach or Swiss chard instead of kale for a slightly different flavor.
- Boost the Protein: Add chickpeas, shredded chicken, or even tofu for extra heartiness.
- Change the Spice Profile: Swap the cayenne for smoked paprika or add a pinch of curry powder for a new twist.
- Make It Creamy: Stir in a splash of coconut milk or cream at the end for a richer texture.
What to Serve with Lentil And Potato Soup?
This soup is fantastic on its own, but if you want to level it up:
- Crusty Bread: Sourdough or a baguette is perfect for soaking up the broth.
- Simple Salad: A light salad with a lemon vinaigrette balances the richness of the soup.
- Grilled Cheese: Because why not?
Frequently Asked Questions:
Can I use green or brown lentils?
Totally! Just keep in mind they’ll take a bit longer to cook and won’t be as creamy.
What if I don’t have filé powder?
No worries! The soup will still be delicious without it, just slightly less thick.
How spicy is this soup?
It’s got a little kick, but you can easily adjust the cayenne to suit your taste.
This Lentil and Potato Soup is everything you want on a cold day—hearty, flavorful, and just a little fancy. Whether you’re meal-prepping for the week or serving it up for a cozy dinner, it’s one of those recipes you’ll keep coming back to. Give it a try, and let me know how you make it your own—I’d love to hear your spin on it!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Lentil And Potato Soup
Ingredients
Base Ingredients:
- 2 tablespoons unsalted butter
- 1 large sweet onion chopped
- 4 stalks celery chopped
- 4 medium red potatoes chopped
- 1 carrot chopped
- 3 cloves garlic minced
Spices and Seasoning:
- ¼ teaspoon ground allspice
- ¼ teaspoon cumin seeds
- ¼ teaspoon cayenne pepper
- ⅛ teaspoon ground cloves
- 1 dash black pepper
Liquid and Main Components:
- 1 quart vegetable broth
- 1 ½ cups dry red lentils
- 2 cups water
Final Additions:
- 1 cup roughly chopped kale
- ¼ cup chopped fresh cilantro
- 1 teaspoon filé powder
Instructions
Prepare the Base
- In a large saucepan, melt the butter over medium heat. Add the chopped onion and celery, and sauté until softened, approximately 5 minutes.
Add Vegetables and Spices
- Stir in the chopped potatoes, carrot, and minced garlic. Cook for an additional 5 minutes, ensuring the vegetables are evenly coated in butter. Add the ground allspice, cumin seeds, cayenne pepper, ground cloves, and a dash of black pepper. Stir thoroughly to combine.
Incorporate Lentils and Liquids
- Pour in the vegetable broth and add the red lentils. Stir to distribute the lentils evenly. Add the water, ensuring all ingredients are submerged. If necessary, add additional water to fully cover the vegetables and lentils.
Simmer the Soup
- Bring the mixture to a boil, then reduce the heat to a gentle simmer. Stir in the kale and allow the soup to cook for 35–45 minutes, stirring occasionally, until the lentils are tender and the potatoes are fully cooked.
Add Final Ingredients
- Once the soup has thickened slightly, stir in the chopped cilantro and filé powder. Allow the soup to cook for an additional 5 minutes to blend the flavors and achieve the desired consistency.
Serve
- Ladle the soup into bowls and serve immediately, accompanied by crusty bread or your preferred side.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
