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Potato & Red Lentil Soup

This protein-packed soup is freezer friendly, quick and easy!
Course: Mains


  • 2 tsp vegetable oil
  • 1 onion diced
  • 4 cups water
  • 1 vegetable bouillon cube crushed
  • 1 cup dry red or brown lentils rinsed
  • 1 potato diced into 1 cm cubes
  • 1 tbsp paprika powder
  • 2 tsp onion powder
  • 2 tsp garlic powder
  • 2 tsp balsamic vinegar
  • 1/8 tsp ground black pepper to taste
  • 1 pinch salt to taste


  • To a large pot on medium-high heat, add the oil. When hot, add the onion and sauté until golden, about 5 minutes.
  • Add in the remaining ingredients. Bring to a boil and then reduce to a simmer. Partially cover with a lid and cook for 15 minutes, or until the lentils and potato are cooked through.
  • Taste test, adding more salt and pepper if desired and add more water depending on how you like the consistency of your soup.


Recipe adapted from Pick Up Limes