Skip to main content

Potato and Lentil Soup Recipe (Vegan, GF)

We love vegan cooking and baking. We spend countless hours experimenting with new recipes that satisfy any savory or sweet cravings.

Vegan and gluten-free potato and lentil soup

Vegan and gluten-free potato and lentil soup

A Hearty Soup for Dinner

I adapted this vegan, gluten-free potato and lentil soup recipe from my grandmother in Germany. I always used to love this soup, especially with traditional sourdough bread and margarine.

What I also like about this recipe is that it is made out of simple ingredients: potatoes, red lentils, and carrots. Add just a few spices and vegetable broth, and you can create a delicious meal.

This soup tastes good fresh, and it freezes well, too. No leftovers have to go to waste—just enjoy your reheated soup on another day.

Scroll to Continue

Read More From Delishably

This hearty soup is delicious and filling.

This hearty soup is delicious and filling.

Cook Time

Prep timeCook timeReady inYields

30 min

1 hour 30 min

2 hours

About 18 cups of soup

Ingredients

  • 2 tablespoons vegetable oil (or more water)
  • 3 1/2 pounds potatoes (and potato water), peeled and cubed
  • 1 1/2 pounds carrots, peeled and diced
  • 1 1/2 cups red lentils, rinsed and drained
  • 1 large onion or leek, chopped
  • 2 cups gluten-free vegetable broth
  • 1 tablespoon basil
  • 1/2 tablespoon oregano
  • 1/2 tablespoon sea salt
  • 2 teaspoons cane sugar
  • 1 teaspoon paprika
  • 3/4 teaspoon pepper
  • Salt and pepper to taste

Instructions

  1. Start by cooking the lentils in 3 cups of water until soft, for about 30 minutes. In a large pot add the peeled and cubed potatoes. Add water until the potatoes are just covered. Cook until fork tender
  2. In a large pot, heat the oil or water. Add the chopped onions and diced carrots. Add all the spices: basil, oregano, salt, sugar, paprika, and pepper. Stir until everything is well combined. Cook until tender.
  3. In the same pot, add the cooked lentils (do not drain lentils) and the vegetable broth. Adjust the spices to taste. Bring to a boil.
  4. Add the potatoes with 2 cups of potato water to the rest of the soup ingredients. Cover with a lid, and let stand until ready to serve. Enjoy with slices of bread slathered with vegan margarine.

© 2021 Bellwether Farming

Related Articles