RECIPE : lentil & potato comfort soup | cooking with leftovers

comments 13


you seemed to like the refried bean chilli i posted a while back, so here’s another what to do with leftovers recipe.

basically opening up the fridge, grabbing those half dead veggies that have seen better days, adding whatever else you happened to have laying around, and creating something delicious.
it’s my favourite way of cooking. and we’re cutting our food waste in the meantime !


so a while back i made the mashed potatoes gone wild video, and after that i had a bunch of carrots, potatoes, and half a rutabaga in my fridge. so i made this warming, comforting root veggie and lentil soup.

ridiculously easy, tasty as can be !
now, since we’re cooking with leftovers, this recipe isn’t really a recipe. it’s more of an inspiration post, because the whole idea is for you to use whatever you have in your fridge, not for you to go out and buy whatever i happened to have in mine.


lentil, rutabega & potato soup
makes a huge pot, how many servings depend on how much you like soup ^^
5 medium sized potatoes, diced
0.5 small rutabaga, diced in small cubes
2 large onions, chopped
5 garlic cloves, minced
about 4 000 ml / 1 gallon water
homemade buillon / or organic vegetable buillon / or red miso paste ( adjust amount depending on which you use )
250 ml / 1 cup red lentils, uncooked
dried thyme, to taste
2 large or 3 small carrots, thinly sliced
500 ml / 2 cups white cabbage, shredded
a few tbsp of nutritional yeast ( optional )
salt & white pepper, to taste
a pinch of turmeric for good measure ( optional )
organic dijon mustard, to taste

serving suggestion
nutritional yeast, thinly sliced red bell peppers, spinach, chilli flakes

– in a large pot, add potatos, rutabaga, garlic and onion with a little bit of water, salt and pepper. cook until the veggies are starting to brown just a little.
– add about 2/3 of the waterand stir. as the veggies soften, you can add more water to adjust consistency if needed.
– add lentils, thyme, turmeric, and buillon ( if you’re using miso, wait till the soup is done before adding ). bring to a boil, then reduce the heat and let simmer.
– when the lentils and veggies are almost done, add carrots and cabbage and cook for a few minutes, preserving some of the crunchiness. mash everything up a bit, using a spoon or whisk. i like leaving it chunky though.
– remove from heat and season with nutritional yeast ( if using ), salt, white pepper, and miso ( if you’re using that instead of buillon ).
– finish off with a healthy spoon of mustard in each bowl !
– great served with spinach, sliced bell pepper, chilli flakes, and of course – more nutritional yeast.


tip !
depending on what you have in your fridge, here are some other stuff that would probably be great thrown into this soup :
– cooked beans
– chilli sauce
– cooked rice, or other grains
– soy mince
– tofu
– leftover stews
– almost any type of veggie of course
– avocado on top

one day for lunch, we threw in some cooked ramen noodles and that was actually delicious. go crazy kids !


what’s in your fridge right now ?
tell me your leftovers and i might make it my next what to do with leftovers recipe !

love // jenny

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  1. Lisa Schumph

    I’m an on and off began trying to always think of the ethical importance for myself and the poor creatures being eaten! You have inspired me to keep going on this path and bring my family along! My husband, daughter and son-in-law are all committed to doing our part! Ps I’m making this soup to have tonight when they come over for Sunday dinner… Xox ps I enjoy your YouTube channel Style very fresh and modern but also reminiscent of The esthetic of Europe in the mid-80’s when I was working there….

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  3. Johanna Woodbury

    I have a ton of chili á la Minimalist Baker, and a sushi burrito seems like the logical approach. Since I have leftover brown rice that will have to do. I think I might add some kimchi.

  4. Shawn Dearin

    I make an incredible soup too that you may want to reinvent. I do a huge tray of roasted potatoes, yams, carrots, butternut squash, onion, garlic, brussel sprouts, zucchini, sprinkled with olive oil and salt and pepper. Roast for about 45 minutes at 375. Then I just puree batches of the veg with chicken broth or veg broth. So comforting on a cold day!!

  5. Hi Jenny,
    Just to be sure, is it actually 4000 or 400 ml of water or stock that you add to this broth? Thanks for sharing this healthy recipe ^_^

  6. Just bought all the ingredients for this soup and I am heading to the kitchen to make it now ;) Excited to taste it! <3

  7. I just made this soup and it turned out delicious!! Congee and the spicy butternut dhal are next on my list to cook. Thanks Jenny! You are an awesome cook and great inspirational person.

  8. Ohhh man, made this tonight and am eating a bowl right now… I can feel the color coming back to my cheeks <3 Thanks for another great recipe, Jenny!!

  9. AliceAnnRose

    I’ve just ate a bowl and I’m in love. I’m flexitarian, so today I celebrated end of semester with my friends – and with pizza with veggies and meat and it came with so much meat and so little veggies that I craved for goodness like this soup after. Too many vegan recipes call for a ton of indian spices or produce that people just do not keep at home all the time, and this one is so easy, so cosy (mys?), so affordable and TASTY. And it’s not bad for my diabetes (rant here: dates are the killer for diabetics, and I have braces because health and that means no nuts for me… so no healthy vegan desserts… and a lot of non-sweet vegan dishes are no-go for me as well).

  10. Hey Jenny!

    Great recipe – I’m about to try! looks a-ma-zing!! Just a question! while doing my groceries I bought Miso soup (dehydrated) instead of miso paste, I wasn’t very attentive – shall I just use it like a bullion?

    What would be your advice?

    Thank you so much for your beautiful blog (& youtuve channel)



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