This creamy and dreamy lentil potato soup is perfect for a delicious fulfilling meal. Flavourful lentils in a smooth coconut cream base, with kale and everyone’s favourite carby vegetable – potato!
I am trying to integrate more vegetarian meals into my dinner rotation, whilst also ensuring they are filling and wholesome. Now, I do love a good lentil soup (another recipe here), so I thought why not try exploring more lentil based meals. I stumbled upon someone making a one pot lentil meal on TikTok a while ago, so figured I would make my own.
Unfortunately, vegetables in New Zealand can be very pricey, eating healthy is not always the most budget friendly option. So with this recipe, it is a healthy meal that takes budget into consideration!
Key Ingredients
- Aromatics onion and garlic help build the base for the flavour of this lentil potato soup, adding a sweet and savoury depth to the dish. The onion is finely sliced to blend in with the texture of the lentils and kale, and the garlic is crushed for optimal flavour.
- Kale is a popular superfood. It adds a beautiful green colour to the lentil potato soup, and is a nice subtle texture combined with the other ingredients. Much tastier than raw kale, this is a great way to incorporate your greens!
- Potatoes this beloved starchy carb adds to the skillet’s creaminess and coziness. Cooked until tender – not mushy – it absorbs the sauces flavour while adding a delectable texture.
- Lentils the star of the show! Can’t have lentil potato soup without lentils. I use dried Persian red lentils, you could use brown lentils – or even canned lentils. Think of them like mini sponges, they soak up all the gorgeous flavours of the chicken stock when cooking. These little pearls are rich in vitamins and minerals, as well as a great source of fibre for your diet.
- Chicken stock if you have some homemade on hand that’s great, if not store bought is perfect too. As mentioned above, lentils are like mini sponges so you want to be sure they are absorbing maximum flavour. Otherwise, you will have bland of mush in your skillet… definitely don’t want that!
- Coconut cream by using this over regular cream, it helps keep the lentil potato soup light. It also means that those with dietary intolerances, such as dairy, get to experience the creaminess as well. It adds a slight nutty and sweet flavour, that balances out the savoury elements of the skillet.
- Seasonings will consist of garlic powder, oregano, and onion powder. Garlic and onion powder are go-to seasonings when it comes to cooking, they help boost the actual onion and garlic flavour. Oregano brings a brilliant earthy flavour to the lentil potato soup, adding a nice balance to the other flavours. Salt to your preference, and pepper if you’d like (personally not a fan).
How to make the dreamy lentil potato soup
Prepare your ingredients.
Start by preparing your ingredients. Chop in half, then thinly slice the onion. Peel the potatoes and chop into bite size cubes. Remove the stalks from the kale, then finely slice into ribbons. Rinse your lentils.
Saute the aromatics, then the carbs.
Bring a skillet or large deep cast iron pan to a medium heat. Drizzle with olive oil (or your preferred oil), then add the onion and garlic to the pan. Saute the aromatics until the onion begins to turn translucent, and fragrant. Add the potatoes to the pan and leave for another few minutes.
Soften the potatoes.
Pour in 1 cup of the chicken stock, and mix in the seasonings. Cover the pot and leave the contents to simmer for 10 minutes, or until the potato becomes tender.
Cook the lentils.
Whilst the potato/onion/garlic mix is simmering – in a separate pot, combine the lentils and the remaining 2 cups of chicken stock. Bring these to a boil, then reduce to very low heat and light simmer. Cover the pot and cook the lentils for 6-7 minutes, stirring a couple times.
Form the lentil potato soup.
Once the lentils have finished cooking, drain any remaining liquid. Add the lentils to the pan with the potatoes and aromatics, along with the kale. Pour in the coconut cream, stir to combine. Leave to simmer for a further few minutes, until the coconut cream warms and the kale softens.
Time to eat.
Serve and enjoy!
What to serve this hearty lentil potato soup with?
Great question, glad that you asked. I serve my lentil potato soup with some toasted pitas. The crispy outer layer is a nice contrast to the dish, and the soft insides of the pita soak up the creamy delicious contents of the lentil potato soup. I would recommend serving it with some form of bread to get the full experience; however, it is also very tasty and filling on its own. We also topped ours with some chilli oil and crisp, adding a nice contrast to the creamy soup!
Storage
The beauty of this dish is that it is very easy to make in large portions, if you would like to prepare a couple meals ahead. Leave the lentil potato soup to cool to a lukewarm or room temperature, then place in an airtight container. This should keep in the fridge for up to 3 days. I would not recommend any longer as the lentils may start to get mushy sitting in the sauce for too long.
More vegan/vegetarian recipes:
- Pesto Feta Eggs
- Roast Veggie Soup
- Miso Satay Noodle Soup
- Broccoli Salad
- Lentil Soup
- Tomato Pesto Pasta
Alrighty, you should now know everything you need to make this creamy and dreamy lentil potato soup. So come on, grab those ingredients, let’s get to cooking! You do not want to miss out on this one.
Lentil Potato Soup
Ingredients
- 1 onion thinly sliced
- 4 potatoes medium
- 2 branches kale finely sliced
- 2 cloves garlic crushed/grated
- 1 c lentils dried red
- 3 c chicken stock split 1 + 2
- ½ c coconut cream
- 1 tsp oregano
- 2 tsp garlic powder
- 2 tsp onion powder
- Salt to taste
Instructions
- Start by preparing your ingredients. Chop in half, then thinly slice the onion. Peel the potatoes and chop into bite size cubes. Remove the stalks from the kale, then finely slice into ribbons. Rinse your lentils.
- Bring a skillet or large deep cast iron pan to a medium heat. Drizzle with olive oil (or your preferred oil), then add the onion and garlic to the pan. Saute the aromatics until the onion begins to turn translucent, and fragrant.
- Add the potatoes to the pan and leave for another few minutes.
- Pour in 1 cup of the chicken stock, and mix in the seasonings. Cover the pot and leave the contents to simmer for 10 minutes, or until the potato becomes tender.
- Whilst the potato/onion/garlic mix is simmering – in a separate pot, combine the lentils and the remaining 2 cups of chicken stock. Bring these to a boil, then reduce to very low heat and light simmer. Cover the pot and cook the lentils for 6-7 minutes, stirring a couple times.
- Once the lentils have finished cooking, drain any remaining liquid. Add the lentils to the pan with the potatoes and aromatics, along with the kale. Pour in the coconut cream, stir to combine. Leave to simmer for a further few minutes, until the coconut cream warms and the kale softens.
- Serve and enjoy!
