Step 1

Start making your lentil potato soup by peeling and chopping potatoes into small, bite-sized chunks.

Step 2

Next, prepare the vegetables by dicing them in a food processor (to save time) or by hand: minced garlic and onion, as well as carrots and celery. You'll be sauteing the onion and garlic first, so I recommend dicing them together and then the carrots and celery together as you will add them in shortly after sauteing is done.

Step 3

Heat oil in a large pot and add diced onions and minced garlic. Cook for a couple of minutes then mix in Italian seasoning (or dry basil, dry parsley, dry oregano, or a mixture of them all), paprika (smoked or regular, or you can use chili powder or just skip if you prefer), and tomato paste.

Step 4

Add a large can of chopped or diced tomatoes, a can of lentils (drained and rinsed), vegetable broth, and now your celery, carrots, and potatoes. Add salt and pepper according to taste. If you use a no-sodium or low-sodium broth, you'll want to add the measurement of salt I added (in the recipe card below), but if you didn't, you may not need to add salt but just add according to taste.

Step 5

Bring your lentil and potato soup mixture to a boil, then turn the heat down to a low simmer. Cook for about 20-30 minutes (covered) or until the potatoes are cooked completely. For me, it was completely cooked in 22 mins.

Step 6

Turn the heat off and let it sit in the remaining heat for about 10-15 minutes before serving or enjoy it right away! I recommend allowing the soup to cool first. You can also meal prep this lentil potato soup by putting refrigerating it in a tightly sealed container in the fridge (for up to 4-5 days) or freezer (for a month or longer).