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–+ servings
Benjamin

Creamy Lentil and Potato Soup without the Cream: Dairy-Free Recipe

This Hearty Lentil and Potato Soup is the ultimate comfort food—warm, nourishing, and packed with plant-based protein. Made with earthy lentils, creamy potatoes, and aromatic herbs, this soup is both filling and nutritious. Whether you need a quick weeknight meal or a satisfying lunch, this easy one-pot recipe is perfect for any occasion. Serve it with crusty bread for a wholesome and delicious experience.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 -6 servings
Course: Soup
Cuisine: Mediterranean
Ingredients Method Notes

Ingredients
  

  • 1 cup dried green or brown lentils rinsed
  • 2 large potatoes peeled and diced
  • 1 onion chopped
  • 2 carrots peeled and diced
  • 2 celery stalks chopped
  • 2 cloves garlic minced
  • 6 cups vegetable broth or chicken broth for a non-vegetarian option
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • Salt and black pepper to taste
  • 2 tablespoons olive oil
  • Fresh parsley for garnish optional

Method
 

  1. Sauté the Vegetables
  2. In a large pot, heat olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté for about 5–7 minutes, stirring occasionally, until the vegetables soften.
  3. Add Potatoes and Lentils
  4. Stir in the diced potatoes and rinsed lentils, allowing them to absorb the flavors for a couple of minutes.
  5. Pour in the Broth and Seasonings
  6. Add the vegetable broth, dried thyme, dried oregano, salt, and black pepper. Stir well and bring the soup to a gentle boil.
  7. Simmer Until Tender
  8. Reduce heat and let the soup simmer for 25–30 minutes, stirring occasionally, until the lentils and potatoes are tender.
  9. Adjust Seasoning and Serve
  10. Taste the soup and adjust the seasoning if needed. Garnish with fresh parsley and serve warm with crusty bread.

Notes

  • If the soup is too thick, add an extra cup of broth or water to adjust the consistency.
  • For a creamier texture, mash some of the potatoes and lentils before serving.
  • This soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
  • Add a squeeze of lemon juice before serving to enhance the flavors.

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