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Healthy Vegetarian Lentil Potato Soup Recipe (Hearty One-Pot Dinner)

A cozy bowl of Lentil Potato Soup served as Vegetarian Lentil And Potato Soup with tender vegetables and fresh herbs.
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This cozy lentil and potato soup brings together tender vegetables, earthy lentils, fresh herbs, and a creamy finish for a satisfying one-pot meal. It is simple, nourishing, and perfect for chilly nights, meal prep, or an easy vegetarian dinner.

Ingredients

Scale
  • 1 onion, chopped
  • 3 garlic cloves, finely chopped or minced
  • 2 celery stalks, finely chopped
  • 1 1/2 cups cubed potatoes
  • 2 carrots, peeled and sliced into rounds
  • Pinch of salt, adjusted to taste
  • 1/2 cup dry green or brown lentils, rinsed
  • 1/2 teaspoon thyme
  • 1/2 teaspoon marjoram
  • 6 cups vegetable stock
  • 1/3 cup shredded cheddar
  • 2 tablespoons sour cream
  • 2 tablespoons olive oil

Instructions

  1. Place a large soup pot or Dutch oven over medium heat and pour in the olive oil. Once the oil is warm, add the chopped onion, garlic, and celery. Cook, stirring often, until the onion softens and turns translucent and the garlic smells fragrant. This usually takes a few minutes, and you want the vegetables soft, not browned.
  2. Add the diced potatoes and sliced carrots to the pot. Sprinkle in a small pinch of salt, keeping in mind that the salt level will depend on how seasoned your vegetable stock is. Stir everything together and cook for 1 to 2 minutes so the vegetables start to pick up flavor from the aromatics.
  3. Pour in the rinsed lentils, thyme, marjoram, and vegetable stock. Stir well so the lentils and vegetables are evenly distributed throughout the liquid. Bring the soup to a gentle boil, then reduce the heat to low and let it simmer with the lid on.
  4. Keep the soup at a steady simmer for about 25 to 30 minutes, or until the lentils are tender and the potatoes are fully cooked. Stir occasionally so nothing sticks to the bottom. If the soup looks too thick during cooking, add a splash more vegetable stock or water. If the lentils are still firm after 25 minutes, continue simmering until they soften. The exact timing will depend on the type and age of the lentils you use.
  5. Remove the pot from the heat and let the soup cool for about 5 minutes. Stir in the shredded cheddar so it melts smoothly into the hot soup. This adds a subtle richness and rounds out the flavor.
  6. In a small bowl, scoop out about 1/4 cup of the soup liquid, ideally without too many vegetables. Stir the sour cream into that portion until smooth, then pour it back into the pot and mix well. This helps the sour cream blend in evenly and gives the soup a creamier texture.
  7. If you want a silkier finish, use an immersion blender to blend a small portion of the soup. You can also blend more if you prefer a smoother texture, but keeping some pieces intact gives the soup a hearty feel. Taste the soup and adjust with extra salt and black pepper as needed.
  8. Ladle the soup into bowls and serve hot with fresh herbs on top if you like. It pairs nicely with crusty bread, toast, or a simple salad.

Notes

  • Cheese: Cheddar works beautifully, but parmesan or another melt-friendly cheese can also work. Choose a rennet-free option if needed.
  • Vegan option: Leave out the sour cream and use vegan cheese instead.
  • Cooking time: Lentils vary, so keep simmering until they are tender. You may need a little extra stock depending on how much liquid the soup absorbs.
  • Rinse the lentils first: This helps remove any dust or debris before they go into the pot.
  • Adjust the texture: Add more broth for a thinner soup or blend part of the soup for a creamier bowl.
  • Instant Pot method:
    1. Set the Instant Pot to sauté.
    2. Add the olive oil, onion, garlic, and celery, then cook until the onion looks translucent.
    3. Add the potatoes, carrots, and a pinch of salt, and cook for 1 to 2 minutes.
    4. Stir in the lentils, thyme, marjoram, and 3 1/2 cups of vegetable stock.
    5. Seal the lid and cook on high pressure for 10 minutes.
    6. Let the pressure release naturally for 5 minutes, then quick release the rest.
    7. Continue with the finishing steps above, including the cheese, sour cream, and blending if desired.

Nutrition

Find it online: https://irmacooks.com/healthy-vegetarian-lentil-potato-soup-recipe/