Lentil Soup with Potatoes

Oh how I love lentils especially in soups! There are so many varieties – black, brown, yellow, red. Today we’ll be using orange lentils. I just love the color.

Note that brown and green lentils tend to hold their shape better. The orange or yellow lentils tend to disintegrate which make them perfect for this soup!

A little tip is to soak your lentils 2 hours before to reduce the cooking time in half. By soaking our lentils, we can also break down an enzyme that inhibits us from digesting these. We can reduce cooking time and have better digestion – that sounds like a win win to me!

Lentils are small in comparison to other beans, so soaking lentils for 2 hours will do the trick! If you’re tight on time, you can place them in a strainer and rinse them in cold water. It may just take a little longer to cook.

For this recipe I use onion, garlic, chili pepper, curry paste, turmeric powder, potatoes, carrots, broccoli, kale, lentils, our homemade vegetable broth, coconut oil, salt and pepper.

These ingredients complement each other brilliantly in this hearty and comforting soup. I even like to add chili pepper flakes on top for more flavor!

Cooking this lentil soup with potatoes recipe in homemade vegetable broth really enhances the flavors of the lentils and veggies! It’s my little secret that I’ve come to love and now share.

When I started really getting into cooking, I learned from many chefs and experts to skip the store bought vegetable broth. It’s packed with sodium, preservatives, and can hurt the overall flavor.

You’ll want to check out my super easy and healthy homemade recipe for vegetable broth! It’s delicious and can be made with ingredients already in your kitchen. And a great addition to so many homemade soup recipes. Once you get into a habit of making your own veggie broth, you’ll wonder why you never did before. It’s that easy!

I walk through this lentil soup recipe in detail in my video starting at minute 3:30.

For this lentil soup with potatoes recipe, I start out placing coconut oil in a large pot over medium heat. You’ll want to saute your finely chopped onion, garlic, and chili pepper for 3-5 minutes.

Once they have colored, add the curry paste or curry powder, turmeric powder and stir for a minute. Note that you can use curry paste or curry powder. They both do wonders at adding flavor to this soup. So use whichever you have on hand or is easiest to find.

And now for the good part! Add your lentils, diced potatoes, diced carrots, and cover with our vegetable broth. I like to dice my carrots and potatoes small so that I can have them in every bite.

Next, add salt and pepper to give this lentil soup with potatoes recipe even more flavor.

Bring this to a boil, and let this goodness simmer for another 25 minutes. I like to add my greens – kale and broccoli at the end to keep fresh. Their vibrant green color really adds to this dish!

And Voila. A comforting meal to enjoy for a quick weeknight dinner. This lentil soup with potatoes is always a favorite in my home with Mitch and Emmett!

Don’t forget to check out our recipe for vegetable broth. It’s super easy and quick to make! A great addition to homemade soups.