Warm, hearty, and full of flavor, this Lentil Potato Soup brings together simple pantry staples for a cozy, one-pot meal. Perfect for busy weeknights, it’s budget-friendly, family-sized, and easy to customize with your favorite veggies or greens.
Table of Contents
Why You’ll Love This Lentil Potato Soup
This Lentil Potato Soup is pure comfort in a bowl. It’s thick, satisfying, and full of earthy flavor from lentils and soft, creamy potatoes. Each spoonful feels nourishing and filling, making it ideal for cold nights or lazy weekends.
It’s also naturally vegetarian, and if you use vegetable broth, it’s completely vegan. The best part is how well it fits into meal prep. You can make a big pot and enjoy leftovers for days since it reheats beautifully. You can even freeze portions for quick future dinners.
Whether you like your soup chunky or smooth, this recipe works both ways. Simply blend part of it for creaminess or leave it rustic for a wholesome texture.
Key Ingredients for the Best Flavor
Lentils
Green lentils are the best choice for this soup. They hold their shape after cooking and create a hearty, earthy base. You can also mix green, black, and a few red split lentils for variety. However, using only red lentils isn’t ideal since they cook too fast and can turn mushy. The goal is a soft but structured texture that soaks up all the flavors of the broth and herbs.
Potatoes
Small red or yellow potatoes add creaminess without falling apart. They’re perfect because you don’t need to peel them, which saves time and keeps the texture rustic. Sweet potatoes work too if you want a hint of natural sweetness that pairs beautifully with the savory lentils.
Aromatics and Base
Onion, garlic, and carrots create a fragrant foundation for the soup. When sautéed until golden and soft, they release a natural sweetness that balances the earthy lentils. Tomato paste deepens the color and adds a touch of umami. You can also use a little tomato sauce if you want a richer base.
Herbs, Seasonings, and Broth
For a classic flavor, use thyme, bay leaf, and a sprinkle of cumin or paprika. These spices add warmth without overpowering the lentils. While water works fine, vegetable broth brings out a deeper, savory richness. If you prefer something lighter, half water and half broth is a nice middle ground.
How to Make Lentil Potato Soup
Sauté the Aromatics
Start by heating a large pot over medium heat. Add a bit of oil, then toss in chopped onion, minced garlic, and diced carrots. Stir often until everything softens and smells fragrant. This step builds the soup’s base flavor, so take your time here.
Add Lentils and Potatoes
Next, stir in a spoonful of tomato paste. Let it cook for a minute to remove any sharp taste. Then add your lentils, potatoes, herbs, and spices. Mix well so everything is coated evenly and begins to absorb flavor.
Simmer Until Tender
Pour in enough water or broth to cover everything by an inch. Bring the pot to a gentle boil, then reduce to a simmer. Let it cook for about 35 to 40 minutes until the lentils and potatoes are tender. Stir occasionally to prevent sticking. The soup will thicken naturally as it cooks.
Adjust and Serve
Once it’s ready, taste and adjust seasoning with salt, pepper, or a squeeze of lemon. You can also stir in chopped spinach or kale at the end for extra color and nutrition. If you prefer a smoother texture, blend part or all of the soup. Serve it warm with crusty bread or a light salad on the side.
Recipe Tips and Variations
For a sweeter twist, try using half sweet potatoes and half regular ones. You can also add diced zucchini or bell pepper for extra color. A pinch of smoked paprika or cumin gives the soup a Mediterranean flavor that pairs perfectly with lentils.
If you like your soup creamy, blend half of it and mix it back into the pot. This creates a silky consistency while keeping some hearty texture. Parents love this trick since it makes the soup smoother and easier for kids to enjoy.
Store leftovers in the fridge for up to four days or freeze them for up to two months. Reheat gently on the stove with a splash of broth or water to bring it back to life.
What Kind of Potatoes Work Best?
Waxy potatoes like red or yellow varieties are ideal for this Lentil Potato Soup. They hold their shape after simmering and add a creamy texture without turning grainy. Starchy potatoes, like russets, tend to break apart and make the soup too thick. Sweet potatoes are a great alternative if you prefer a naturally sweet, earthy flavor.
Choosing the Right Lentils
Green or brown lentils are the best choices for this soup. They cook evenly and maintain a pleasant bite. Red lentils alone soften too quickly and can create a mushy texture, so it’s better to mix them or skip them altogether. Balanced texture is what makes this soup so comforting.
Slow Cooker and Make-Ahead Options
You can easily make this Lentil Potato Soup in a slow cooker. First, sauté the onion, garlic, and carrots on the stove for a richer flavor. Then transfer everything to your slow cooker, add the lentils, potatoes, seasonings, and broth. Cook on low for 6 to 7 hours or on high for 3 to 4 hours.
This recipe also works great for make-ahead meals. You can chop the vegetables and store them in the fridge the night before. Leftovers taste even better the next day as the flavors continue to blend.
Common Questions About Lentil Potato Soup
What kind of potatoes for lentil soup?
Red or yellow potatoes work best since they hold shape and stay creamy.
Why is lentil soup good for you?
It’s packed with protein, fiber, and vitamins, making it filling and nutritious.
What culture is lentil soup from?
Lentil soup is popular worldwide, especially in Mediterranean, Middle Eastern, and South Asian cuisines.
What are the common mistakes in making lentil soup?
Using only red lentils, adding too little liquid, or skipping the sauté step can affect texture and flavor.
Other Recipes You May Enjoy
- Hearty and creamy potato soup
- Comforting sausage and potato soup
- Rich and velvety mushroom bisque
- Cozy leek and potato soup
- Vibrant and nutritious vegetable soup
- Rustic and flavorful cabbage soup
Conclusion
This Lentil Potato Soup is the kind of meal that brings everyone to the table. It’s warm, wholesome, and made with everyday ingredients. You can keep it simple or customize it with greens and spices.
It’s a great recipe to prep ahead, reheat through the week, or freeze for later. No matter how you serve it, this soup offers a comforting balance of flavor, texture, and nutrition that always hits the spot. Try sharing your own twist on it at Ellie’s Microwave Recipes on Pinterest.
Lentil Potato Soup
Equipment
- Large soup pot for simmering the soup
- Wooden spoon for stirring
- Ladle for serving
- Blender (optional) for a smooth texture
Ingredients
- 1 tbsp olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 tbsp tomato paste
- 1 cup green lentils (or mix of green, black, and red split)
- 3 small red or yellow potatoes, cubed
- 6 cups vegetable broth or water
- 1 tsp thyme
- 1 bay leaf
- ½ tsp cumin or paprika (optional)
- to taste salt and pepper
- 1 cup chopped spinach or kale (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add onion, garlic, and carrots. Sauté until fragrant and softened, about 5 minutes.
- Stir in tomato paste and cook for 1 minute. Add lentils, potatoes, herbs, and seasonings. Mix well.
- Pour in broth or water. Bring to a boil, then reduce to a simmer. Cook for 35–40 minutes, stirring occasionally, until lentils and potatoes are tender.
- Adjust seasoning to taste. Stir in spinach or kale if using and cook for 2 minutes. Serve warm, or blend part of the soup for a smoother texture.
