Hearty Lentil, Carrot + Potato Soup

If you’re new to Love and Lentils, I don’t only post recipes that include lentils although it may seem so if you’ve been seeing my last few posts.  That’s because I am participating in Canadian Lentils Recipe Revelations Challenge! (wish me luck!)  But today, I am sharing my husband’s recipe.

Vegan Lentil and Potato Soup

 I don’t know what’s going on, but I’ve been battling colds and the flu for the last couple of months.  I rarely get sick throughout the year, but this winter (and daycare germs) have taken their toll on me!  I was finally feeling better over the last couple of weeks, and then boom – I got this awful cold once again.  

To rewind a little, I grew up in a Greek household and I had my fair share of Greek lentil soup, or ‘fakes’ (fah-kehs).  I never got sick of it, and to this day, we ask my mom to make some for us and we all go over to indulge in a bowl or two.

Maybe that’s why this was the only thing I was craving today in my feeling sorry for myself state.  My husband came to the rescue with his delicious version of lentil soup.  When I started my blog last year, one of the first recipes I shared was my hubby’s lentil soup.  I was just having a look with him and I know we were thinking the same thing – those photos need to be retaken! Check it out here. Ha! Link with embarrassing photos has since been removed, sorry. 😉

Vegan Lentil and Potato Soup

He cooks for an army, so feel free to cut this recipe down, or go for the large portion and freeze it!  It tastes great reheated later and it will make for quick and easy weeknight meals.

Hearty Lentil, Carrot + Potato Soup
Serves 8
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Cook Time
45 min
Cook Time
45 min
  1. 1 tablespoon olive oil
  2. 4 onions, chopped
  3. 6 cloves garlic, minced
  4. 5 small carrots, sliced
  5. 6 cups vegetable stock
  6. 2 cups green lentils, rinsed and picked through
  7. 2 large Russet potatoes, peeled and chopped
  8. 2 bay leaves
  9. 1 teaspoon dried oregano
  10. 1 teaspoon dried coriander
  11. 1/4 teaspoon cayenne pepper
  12. Kosher sea salt and pepper to taste
  13. 1 teaspoon white vinegar
  14. Fresh parsley to garnish
  1. In a large saucepan over medium heat, warm the olive oil. Add the onions, garlic, and carrots. Cover and cook until the onions have softened, stirring often, for about 10 minutes.
  2. Add the vegetable stock, lentils, potatoes, bay leaves, oregano, coriander, and cayenne. Turn the heat to high and bring all to a boil. Reduce heat to low, cover and simmer for about 30 more minutes, or until lentils and potatoes are cooked through.
  3. Season with salt, pepper, and vinegar.
  4. Garnish with parsley and serve.
  1. Store in an air-tight container in the fridge for up to a week, or in the freezer for longer.
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Vegan Lentil and Potato Soup

Vegan Lentil and Potato Soup

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Roasted Butternut Squash + Sweet Potato Soup

I think my husband said it best tonight; right now, it’s all about sweaters and soup.  So many of us were sad to see summer end, but I personally can’t stand humid +30 temperatures in Montreal.  September brings with it changing colours, crisp temperatures, my birthday, fall fashion, and the best part, seasonal soups.  We don’t get tired of soups around here, we constantly whip up new creations and they’re usually meals on their own.  Tonight’s was so creamy and smooth, it was simply warming and delicious.  Butternut squash can be a bit of a pain to prepare for soup, so my favourite way to do it is by roasting it first.  Not only does it make the tough skin slip right off, but the roasting heightens the sweet and nutty flavours of the squash.  A nice added touch, also roasting the squash seeds and using them as a tasty garnish.

Roasted Butternut Squash + Sweet Potato Soup

Serves 6-8


  • 1 butternut squash, sliced in half
  • 2 medium-sized onions, peeled and diced
  • 1 large sweet potato, peeled and cubed
  • 2″ piece of ginger, peeled and minced
  • 1 teaspoon ground cumin, plus a pinch more for seeds
  • 1 teaspoon sea salt
  • freshly ground pepper to taste
  • 4 cups vegetable stock
  • 3/4 cup coconut milk
  • 1 tablespoon olive oil plus more for drizzling




  • Preheat oven to 425°F.
  • Cut squash in half lengthwise and remove seeds using a spoon.  Rinse the seeds and remove as much pulp from them as you can then lay them out onto a baking sheet.  Drizzle olive oil over them along with a pinch of sea salt and ground cumin. Cook in oven for 5 minutes (careful not to burn them). Remove from heat and set aside.
  • Drizzle olive oil over squash and sweet potato, add a pinch of sea salt and pepper.  Place squash cut side down onto a baking sheet.  The sweet potatoes can be laid out onto the same baking sheet.
  • Cook sweet potatoes for approx. 20 minutes or until fork tender.  Cook squash for approx. 50 minutes, or until fork tender.  Remove from oven and let cool for a few minutes.


  • In a large pot, heat olive oil over medium heat.  Add onion and ginger and sauté for 5 minutes or until onions are translucent.
  • Now that the squash has cooled slightly, remove the peel, roughly cut the squash into large cubes and add into the pot along with the sweet potato.
  • Add vegetable stock and bring to a boil.  Lower heat and let the soup simmer for 20 minutes, making sure the squash is tender.
  • Using a handheld blender, purée the soup.  Add coconut milk and stir.
  • Garnish with roasted squash seeds and serve.
  • Enjoy!



Black Bean + Kale Soup

It doesn’t get much simpler, or healthier for that matter, than this veggie loaded soup.  It’s one of those soups that I (pretty much) guarantee you have all the ingredients for in your pantry and fridge.  My little guy also loved it, although I did have to pull out the kale from his bowl.  The only way he eats kale (for now) is when I make him chips.  I saw a recent poll on facebook where we were asked if we truly like kale or do we feel it’s just a fad?  I personally love it, it’s so versatile, tasty, and you can’t deny the health benefits.  It is also fantastic in this soup alongside the plump black beans.

Black Bean + Kale Soup Recipe

Serves 8-10


  • 2 cans organic black beans
  • 1/2 a bunch kale, washed and torn into pieces, stems removed and discarded
  • 8 cups vegetable broth
  • 2 bay leaves
  • 1 tablespoon olive oil
  • 2 medium sized onions, diced
  • 4 cloves garlic, minced
  • 1 jalapeño, seeded and minced
  • 2 stalks celery, diced
  • 2 carrots, peeled and diced
  • 2 teaspoons ground cumin
  • 2 teaspoons dried thyme
  • freshly ground black pepper and sea salt to taste
  • fresh cilantro for garnish (optional)
  • dash of tabasco sauce (optional)



  • In a large saucepan, heat the olive oil over medium heat.   Add garlic and sauté for 2 minutes.
  • Add onion, carrot, celery, jalapeño, and cook for 10 minutes.  The carrot should be slightly softened now.
  • Add vegetable stock, cumin, thyme, salt and pepper and bring to a boil.  Lower the heat to medium-low, add kale, and let simmer for approx. 20 minutes, or until carrots and celery are tender.
  • Taste; add more salt if necessary.
  • Serve in bowls and garnish with freshly chopped cilantro and tabasco (optional).