Lentil and potato soup is a wholesome, hearty, and budget-friendly meal that brings warmth and comfort to the table. This rustic soup combines protein-rich lentils with tender potatoes, onions, carrots, celery, and a blend of flavorful herbs simmered in a savory broth.
Perfect for weeknight dinners, meal prep, or chilly evenings, this soup is filling yet healthy. Lentils provide plant-based protein and fiber, while potatoes add creaminess and body. Best of all, it’s simple to make with pantry staples and can be customized with different spices or vegetables.
Ingredients
- 1 ½ cups dried lentils (green or brown), rinsed
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 carrots, sliced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 1 can (14.5 oz) diced tomatoes (optional, for extra flavor)
- 6 cups vegetable broth (or chicken broth)
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- ½ teaspoon dried thyme
- ½ teaspoon dried oregano
- 1 bay leaf
- Salt and black pepper to taste
- Fresh parsley (for garnish)
Preparation
Step 1: Sauté Vegetables
- Heat olive oil in a large pot over medium heat.
- Add onion, carrots, and celery. Sauté for 5 minutes until softened.
- Stir in garlic, cumin, paprika, thyme, and oregano. Cook for 1 minute until fragrant.
Step 2: Add Lentils and Potatoes
- Stir in rinsed lentils, diced potatoes, and diced tomatoes (if using).
Step 3: Add Broth and Simmer
- Pour in broth and add bay leaf.
- Bring to a boil, then reduce heat to low.
- Cover and simmer for 30–35 minutes, stirring occasionally, until lentils and potatoes are tender.
Step 4: Adjust Seasoning
- Remove bay leaf.
- Season with salt and pepper to taste.
Step 5: Serve
- Ladle into bowls, garnish with fresh parsley, and enjoy warm.
Variations
- Spicy Lentil Soup: Add red pepper flakes, cayenne, or a splash of hot sauce.
- Creamier Version: Blend half of the soup with an immersion blender and return to the pot.
- Mediterranean Style: Add spinach, lemon juice, and fresh herbs.
- Protein Boost: Stir in diced cooked chicken or turkey.
Cooking Notes
- Green or brown lentils work best as they hold their shape—red lentils will become mushier.
- Adjust broth for thickness—add more for a lighter soup or reduce for a stew-like consistency.
- This soup tastes even better the next day as flavors develop.
Serving Suggestions
- Serve with crusty bread, cornbread, or dinner rolls.
- Pair with a side salad for a balanced meal.
- Add a sprinkle of Parmesan or feta cheese for extra flavor.
💡 Tips
- Always rinse lentils before cooking to remove dust or debris.
- Dice potatoes evenly so they cook at the same rate.
- Freeze leftovers in airtight containers for up to 3 months.
- Double the recipe for meal prep or feeding a crowd.
Timing
- Prep Time: 15 minutes
- Cooking Time: 35 minutes
- Total Time: 50 minutes
Nutritional Information (per serving, 6 servings)
- Calories: 260
- Protein: 14g
- Sodium: 520mg
❓ FAQs
Q1: Can I use canned lentils?
- Yes, but reduce cooking time to 15–20 minutes since canned lentils are pre-cooked.
Q2: Can I make this in a slow cooker?
- Yes! Add all ingredients to the slow cooker and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
Q3: Can I make this recipe vegan?
- Yes. Use vegetable broth and skip any dairy toppings.
Q4: What potatoes work best?
- Yukon Golds add creaminess, while russets break down more and thicken the soup.
Q5: Can I add other vegetables?
- Absolutely! Zucchini, bell peppers, or spinach are great additions.
Conclusion
Lentil and potato soup is a hearty, flavorful, and nutritious dish that’s easy to prepare with everyday ingredients. With its creamy texture, rich spices, and wholesome ingredients, it’s the perfect comfort food for weeknights or cold-weather dinners. Simple, budget-friendly, and customizable, this soup will quickly become a staple in your kitchen.