Lentil Potato Soup was one of the first soups that my kids tasted. They were still little kids and experimenting with different flavors and spices and they loved from the first time.. It’s a very hearty and filling soup. It’s good for dinner on a rainy winter night. It gives you the satisfaction of comfort food while offering all the benefits of healthy food. Try it for your kids and I’m sure they will love it!


Servings: 4

- 1 cup split lentils (red peeled lentils), washed and drained
- 3 medium size potatoes, peeled and cut into big chunks
- 2 onions, peeled and sliced
- 2-3 tbsp. canola oil
- 2-3 tbsp. olive oil
- 1 ½ tsp salt
- 1 tsp cumin
- Freshly ground black pepper
- 1 liter water


  1. Put the lentils in a pot and add water.
  2. Put on the heat, and once it starts boiling, cover the pot, lower the heat, and let it simmer.
  3. Meanwhile, put the olive oil and canola oil in a frying pan.
  4. Add the onions and ½ tsp salt and mix.
  5. Cook the onions until translucent and soft.
  6. Add the potatoes to the soup.
  7. Add the cooked onions to the soup.
  8. Let it simmer for 45 minutes, or until all ingredients are well-cooked
  9. Once the soup is cool, use a handheld blender or a traditional blender to mash the soup.
  10. Put the soup back in the pot on the heat.
  11. Take ½ cup of the soup and put in a bowl.
  12. Add the cumin to it and mix very well.
  13. Add the cumin mix to the soup, black pepper, and 1 tsp of salt.
  14. Stir well and bring to a boil then put off the heat.
  15. Serve the soup with toasted gluten-free white bread or gluten-free croutons.