Lentil potato soup is a hearty, nourishing bowl full of simple ingredients that come together to create something truly comforting. It features tender lentils, soft chunks of potato, aromatic herbs, and vegetables simmered in a flavorful broth. I love making this when I want something cozy, wholesome, and filling without being heavy.
Why You’ll Love This Recipe
I love this soup because it’s budget-friendly, packed with plant-based protein, and incredibly satisfying. It’s also easy to make with pantry staples and adaptable to whatever veggies I have on hand. The lentils and potatoes create a thick, comforting texture that warms me up on cold days or when I’m in need of a feel-good meal. Plus, it gets better with time, making it great for leftovers.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Olive oil
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Yellow onion, diced
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Garlic, minced
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Carrots, sliced
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Celery, diced
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Potatoes, peeled and cubed (Yukon gold or russet work well)
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Green or brown lentils, rinsed
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Vegetable broth or water
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Crushed tomatoes (optional, for depth of flavor)
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Bay leaf
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Dried thyme
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Cumin (optional, for warmth)
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Salt
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Black pepper
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Lemon juice (for brightness)
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Fresh parsley (for garnish)
Directions
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I start by heating olive oil in a large pot over medium heat and sauté the onion, garlic, carrots, and celery until they begin to soften.
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I add the potatoes, lentils, thyme, cumin (if using), and bay leaf, then pour in the broth and stir everything together.
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I bring the soup to a boil, then reduce the heat and simmer for about 30–35 minutes, until the lentils and potatoes are tender.
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If I’m using crushed tomatoes, I stir them in halfway through the cooking time.
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Once everything is cooked, I remove the bay leaf and add a splash of lemon juice to brighten the flavors.
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I season with salt and pepper to taste and serve hot, garnished with fresh parsley.
Servings and timing
This recipe serves about 4–6 people and takes around 15 minutes to prep and 35 minutes to cook. I usually have it ready in under 50 minutes from start to finish.
Variations
When I want to make it even heartier, I stir in chopped spinach or kale at the end. I’ve also added a pinch of smoked paprika for a deeper flavor. For a creamier texture, I blend a portion of the soup and stir it back in. Sometimes I skip the tomatoes altogether for a lighter, brothier version.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. It thickens as it sits, so I add a splash of broth or water when reheating. It warms up well on the stovetop or in the microwave. I’ve also frozen portions for up to 2 months—just thaw in the fridge and reheat when I’m ready to enjoy it again.
FAQs
What type of lentils should I use?
I usually use green or brown lentils—they hold their shape well and cook in about 30 minutes. I avoid red lentils for this soup since they break down more quickly and change the texture.
Do I need to soak the lentils?
No soaking is needed for green or brown lentils. I just rinse them well before adding them to the pot.
Can I make this in a slow cooker?
Yes. I sauté the veggies first, then add everything to the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the lentils and potatoes are tender.
Can I use sweet potatoes instead?
Definitely. I’ve swapped the regular potatoes with sweet potatoes for a slightly sweeter, more colorful version. It’s just as delicious.
Is this soup vegan?
Yes, it’s naturally vegan as long as I use vegetable broth. It’s also gluten-free and packed with plant-based protein and fiber.
Conclusion
Lentil potato soup is one of those simple, soul-warming meals I keep coming back to. It’s hearty, healthy, and full of flavor from everyday ingredients. Whether I’m cooking for a crowd or meal-prepping for the week, this soup always delivers comfort and nourishment in every spoonful.
PrintLentil Potato Soup
Lentil potato soup is a hearty, plant-based soup filled with tender lentils, soft potatoes, and aromatic vegetables simmered in a flavorful broth. It’s comforting, nourishing, and perfect for a cozy, budget-friendly meal.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4–6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, diced
- 2 potatoes (Yukon gold or russet), peeled and cubed
- 1 cup green or brown lentils, rinsed
- 6 cups vegetable broth or water
- 1 cup crushed tomatoes (optional)
- 1 bay leaf
- 1 teaspoon dried thyme
- 1/2 teaspoon ground cumin (optional)
- Salt, to taste
- Black pepper, to taste
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5–6 minutes until softened.
- Add potatoes, lentils, thyme, cumin (if using), and bay leaf. Pour in vegetable broth and stir to combine.
- Bring to a boil, then reduce heat to a simmer. Cover and cook for 30–35 minutes, or until lentils and potatoes are tender.
- If using, stir in crushed tomatoes halfway through cooking.
- Remove bay leaf. Stir in lemon juice and adjust seasoning with salt and pepper to taste.
- Serve hot, garnished with fresh parsley.
Notes
- Use green or brown lentils for best texture; red lentils break down too much.
- Blend a portion of the soup for a creamier texture.
- Add spinach, kale, or smoked paprika for extra nutrition and flavor.
- Sweet potatoes can be used instead of regular potatoes.
- To store, refrigerate for up to 4 days or freeze for up to 2 months. Reheat with added broth or water as needed.
Nutrition
- Serving Size: 1.5 cups
- Calories: 280
- Sugar: 6g
- Sodium: 620mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
