Hearty Potato & Lentil Soup Recipe (Potato Soup with Protein)

Potato soup gets a hearty upgrade with this Potato & Lentil Soup — combining creamy potatoes and red lentils with warming spices for a filling, nourishing bowl. It’s an excellent option when you want comfort, plant protein, and flavor all in one pot.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon ground turmeric
• ¼ teaspoon paprika (smoked or sweet)
• 4 medium potatoes, peeled and cubed
• 1 cup red lentils, rinsed
• 4 to 5 cups vegetable broth (or water + bouillon)
• Salt & black pepper, to taste
• Optional: pinch of chili flakes for heat
• Fresh herbs (parsley or cilantro), chopped, for garnish

Instructions

1. In a large pot over medium heat, warm the olive oil. Add the chopped onion and sauté until translucent (3–4 minutes).
2. Add the garlic and cook until fragrant (≈30 seconds).
3. Stir in cumin, turmeric, paprika (and chili flakes if using), letting the spices toast gently for 30 seconds.
4. Add the potatoes and red lentils, stirring to coat them in the spice mixture.
5. Pour in the broth (start with 4 cups, add more if needed), bring to a boil, then reduce to a simmer.
6. Cover and cook until potatoes and lentils are both soft (≈20–25 minutes).
7. Use an immersion blender to partially blend the soup (you can leave some texture).
8. If the soup is too thick, add more broth to reach your desired consistency.
9. Season with salt, pepper, and adjust spices.
10. Serve hot, garnished with fresh herbs and optionally a swirl of olive oil or yogurt (if desired).

Health Benefits & Notes

• Red lentils add plant-based protein, fiber, iron, and B vitamins.
• Potatoes provide energy, potassium, and satiety.
• The spices (turmeric, cumin) bring flavor and have anti-inflammatory properties.
• This soup is filling, yet light enough to enjoy without muscle heaviness.
• Great for make-ahead meals, leftovers reheat well.

Variations & Tips

• Vegan/dairy-free: It’s naturally vegan — no changes needed if you use vegetable broth.
• Spicier version: Add cayenne, fresh chilies, or a dash of hot sauce.
• Creamier texture: Blend fully or add a dollop of coconut milk/plant cream.
• Extra vegetables: Add carrots, celery, spinach, or kale in the last 5 minutes.
• Serving suggestions: Pair with whole grain bread, flatbread, or a crisp salad.
• Storage: Store up to 4 days in the fridge; reheat gently and stir.

Conclusion

This Potato & Lentil Soup shows how a classic potato soup can become a hearty, nourishing meal on its own. The melding of potatoes, red lentils, and spices makes it comforting and protein-rich — perfect for cooler days or anytime you want a satisfying bowl without fuss. Bookmark it, share it, and enjoy your next bowl of wholesome, warming soup.