Red Lentil and Potato Soup


Recipe adapted from Hyperfoodie

Servings 8/Prep time: 10 mins / Cooking time: 40 mins / Total time: 50 mins


  • 1 teaspoon olive oil
  • 1 small onion, chopped
  • 4 cloves garlic, chopped
  • 3 celery sticks, chopped
  • large baking potato, chopped, or four white potatoes
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1⁄2 teaspoon ground ginger
  • 1⁄2 teaspoon smoked paprika
  • pinch salt/pepper
  • 5 cups vegetable broth
  • 1 1⁄2 cup red lentils
  • 1 can large diced tomatoes, drained
  • 1⁄4 cup chopped parsley or cilantro
  • 1 tablespoon fresh lemon juice


  1. Heat 1 tsp. olive oil over medium heat in a large sauce pan.
  2. Add the onion and let cook for 5 minutes until soft.
  3. Add the garlic, celery, and potato chunks. Cook until soft and lightly browned, another 2-3 minutes.
  4. Add the cumin, turmeric, ground ginger, paprika and salt/pepper and stir until fragrant.
  5. Add the vegetable broth, lentils, and canned tomatoes and bring to a simmer.
  6. Cover and cook for 20 minutes and cook until lentils are tender.
  7. Remove from heat and puree ½ of the soup using either a blender or immersion blender.
  8. Add back in the ½ of the soup and stir in the herbs and lemon juice.
  9. Season to taste with salt/pepper if needed and serve.

3 thoughts on “Red Lentil and Potato Soup

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