Looking for a cozy, comforting, filling soup that’s easy to make? This Potato Leek Lentil Stew ticks the boxes, and it’s made with just a few basic ingredients. Want to take it up a notch? I’ve also included links to recent quick and easy add-on recipes for roasted brussels sprouts, radicchio, and tomatillos - plus other wonderful options; make one or all, it’s up to you! Each one elevates the stew, which is pretty delicious all on its own, too.
What you’ll love about this stew:
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it’s heartier than the typical potato leek soup, making it a great one-pot meal
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it’s oil-free and gluten-free
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it’s vegan and whole food plant-based
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it’s easy to make and ready in 40 minutes, mostly just simmering time
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it’s great all on its own, with the recommended toppings elevating it further
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this stew is loaded with nutrition by itself and even more so with the toppings
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the lentils alone are packed with fiber, protein, and iron
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this recipe makes a big batch so that you can feed at least six people or have lots of leftover
Potato Leek Lentil Stew Recipe
Equipment
- cooktop
- soup pot
- immersion blender
Ingredients
- 4 pounds potatoes russet, yellow, or red
- 3 leeks or one large onion
- 4 large garlic cloves or ½ teaspoon or more to taste garlic powder
- 1 cup dry lentils
- 6 sage leaves optional
- 10 cups vegetable broth or half broth half water
- salt & pepper to taste
Suggested toppings:
- tempeh or other plant-based bacon like Coconut Bakin Shiitake Bacon, or Quinoa Bacon Bits
- Roasted Tomatillos
- Crispy Roasted Radicchio Strips
- Smoky Hemp Heart Seasoning Mix
- Balsamic Maple Pecan Roasted Brussels Sprouts
- other roasted veggies such as cauliflower, peppers, additional potatoes
- plant-based plain yogurt or coconut milk
- chopped or roasted peppers
- microgreens or sprouts
Instructions
- Heat a large soup pot on the stove over medium heat.
- Chop the leeks and set aside. Begin coarsely chopping the potatoes, and when half of them are chopped, add the leeks to the pot, reducing the heat slightly. Stir occasionally while you finish chopping the potatoes.
- Coarsely chop the garlic and add it to the leeks, stirring for one minute. Then add the potatoes, sage leaves, rinsed dry lentils, and broth. Turn the heat up to high, stirring occasionally until it starts to boil. Once boiling, turn the heat to a low simmer and set the timer for 25 minutes.
- Prepare any toppings while the stew simmers. When the timer goes off, turn off the heat and use an immersion blender to blend the soup to your desired texture. If it seems too thick, add a little more water to achieve the texture you’d like. Add the salt & pepper to taste, if using.
- Serve with desired toppings. Refrigerate in a sealed container up to three days. Freeze for up to about three months.
Notes
For lower sodium, use low-sodium vegetable broth or water *Topping recipes mentioned can be found here: Roasted Tomatillos Crispy Roasted Radicchio Strips Smoky Hemp Heart Seasoning Mix Balsamic Maple Pecan Roasted Brussels Sprouts The conversions and nutrition information are calculated automatically and I cannot guarantee the accuracy of this data. I encourage you to confirm this information with your favorite unit conversion/nutrition calculator if you would like to be more certain.
