Creamy Potato and Red Lentil Soup – Vegan, High-Protein & One-Pot Recipe
A cozy, protein-rich vegan soup made with creamy potatoes, hearty red lentils, and aromatic spices. Naturally thick, comforting, and perfect for busy weeknights or healthy meal prep.
Ingredients
- 4 medium potatoes peeled and diced
- 1 cup red lentils rinsed
- 1 large carrot chopped
- 1 small red onion sliced
- 2 garlic cloves minced
- 1 tbsp olive oil
- 4 cups vegetable broth
- 1 tsp cumin
- ½ tsp turmeric optional for color and warmth
- Salt and pepper to taste
- Fresh herbs parsley or microgreens, for garnish
Instructions
- Prep the Veggies – Peel and chop the potatoes, carrots, and onion.
- Sauté Aromatics – In a large pot, heat olive oil over medium heat. Add onion and garlic; sauté 3–4 minutes until fragrant and soft.
- Add Ingredients – Stir in potatoes, carrots, red lentils, cumin, turmeric, salt, and pepper.
- Simmer the Soup – Pour in vegetable broth and bring to a boil. Reduce heat, cover, and simmer 25–30 minutes until lentils and potatoes are tender.
- Blend to Creamy – Use an immersion blender (or regular blender) to blend until smooth.
- Adjust & Serve – Add water or broth to thin if needed. Taste and adjust seasoning. Drizzle with olive oil and garnish with herbs before serving.