Looking for an easy and delicious vegan red lentil and potato soup recipe? Here’s my favorite basic vegan red lentil soup recipe. Feel free to add additional vegetables such as carrots, celery, and similar flavorings.
Enjoy this red lentil soup throughout the week when you make it as part of your weekly plant-based meal prep. Reduce down to a thick consistency and purée to make a delicious and hearty vegetable lentil dip. This soup can also be frozen. Reheat with a little water in a pot with a lid.
Why red lentils?
Red lentils are very easy to cook with and are packed with a lot of protein and fiber. They are a great addition to any soup recipe. This recipe is great because it is simple with few ingredients. It is similar to an Indian Dal.
Vegan Red Lentil Potato Soup Recipe
Easy Red Lentil Potato Soup
Makes about 6 cups soup (12 servings)
Plant-based, vegan, gluten-free, dairy-free, nut-free, peanut-free
Ingredients:
- 1/2 red onion, diced
- 1 cups red lentils, washed
- 2 medium sized yellow potatoes, diced
- Your favorite spices and seasonings, such as turmeric, garam masala spices, fennel seeds, fenugreek seeds,
- 1 teaspoon Iodized salt
- 1/2 teaspoon black pepper
- 4-6 cups water
Directions:
- In a heat a large pot on medium heat and add diced onion. Sauté until translucent, about five minutes.
- Add diced potatoes and spices and seasonings and toss to coat. Sauté for another 1-2 minutes.
- Add washed and rinsed lentils and toss to coat.
- Add water and bay leaves, bring to a boil, reduce heat to medium-low and simmer partially covered with a lid for 20-30 minutes, or until desired consistency.
- Add more water if it becomes too thick. Or, continue to boil down the water. Remove bay leaves before serving.
Optional: Mash cooked soup with a potato masher to create a smooth consistency.
Puree this soup to make it into a dip.
Red Lentil Potato Soup
This soup is so hearty and delicious. It’s packed with legumes and vegetables so it’s a great addition to your meal prep routine. This soup is great when served with hot biscuits or toasted bread. Makes about 6 cups soup.
- 1/2 each red onion (small diced)
- 1 cup dry red lentils (washed)
- 2 each medium yellow potatoes (large diced)
- Your favorite spices and seasonings (such as turmeric, garam masala spices, fennel seeds, fenugreek seeds,)
- 1 tsp Iodized salt
- 4-6 cups water
- 1/2 tsp black pepper
- 2 each bay leaves (optional)
- 1 tbsp lemon juice (optional)
- In a heat a large pot on medium heat and add diced onion. Sauté until translucent, about five minutes.
- Add diced potatoes and spices and seasonings and toss to coat. Sauté for another 1-2 minutes.
- Add washed and rinsed lentils and toss to coat.
- Add water and bay leaves, bring to a boil, reduce heat to medium-low and simmer partially covered with a lid for 20-30 minutes, or until desired consistency.
- Add more water if it becomes too thick. Or, continue to boil down the water. Remove bay leaves before serving. Enjoy this soup hot with lemon juice squeezed on top if desired.
Optional: Mash cooked soup with a potato masher to create a smooth consistency.
Enjoy this soup puréed as a dip.
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