Hearty Lentil and Potato Soup is a comforting bowl packed with tender lentils, soft potato chunks, and a flavorful broth that feels like a warm hug on a chilly day. The earthy lentils pair beautifully with the creamy potatoes, making every spoonful filling and satisfying. This soup is simple but rich in taste, perfect for an easy meal that still feels special.
I love making this soup when I want something wholesome but don’t feel like spending too much time cooking. A little garlic, onion, and some herbs bring everything to life, and as it simmers, the whole house smells amazing. I like to add a splash of lemon juice at the end to brighten it up and give it a fresh twist.
My favorite way to enjoy this soup is with a slice of warm crusty bread for dipping. It’s great for lunch or dinner and always hits the spot when I’m craving something cozy and nourishing. Every time I eat it, I feel like I’m getting a little boost of comfort and warmth, no matter how cold it is outside.
Key Ingredients & Substitutions
Lentils: Brown lentils hold their shape well and give a nice texture. You can swap them for green lentils or red lentils, but red lentils cook faster and get mushy, making the soup thicker.
Potatoes: I prefer Yukon Gold or Russet potatoes for their creamy texture. Sweet potatoes work too if you want a hint of sweetness and extra color.
Vegetable Broth: This builds the soup’s flavor base. If you don’t have broth, water works fine but add extra seasonings. Chicken broth can be used if you want a non-vegetarian option.
Tomato Paste: This adds depth and a bit of tang. If you’re out, a spoonful of canned tomato sauce or a fresh chopped tomato can be a good replacement.
How Do I Make the Lentils and Potatoes Tender but Not Mushy?
Cooking lentils and potatoes perfectly is key to a great soup. Here’s how I manage it:
- Use brown or green lentils as they keep a nice bite; red lentils cook super fast and can turn mushy.
- Dice potatoes into even chunks so they cook at the same rate.
- Add potatoes and lentils together and simmer gently—too high heat might break them apart.
- Test after 30 minutes by piercing potatoes with a fork; they should be soft but not falling apart.
- If potatoes cook faster than lentils, try adding them 10 minutes after the lentils have started cooking next time.
Taking your time and checking towards the end will help keep that comforting texture in your soup.
Equipment You’ll Need
- Large heavy-bottomed pot – it cooks the soup evenly and prevents burning.
- Wooden spoon – perfect for stirring without scratching your pot.
- Chef’s knife – for chopping potatoes, carrots, and onions easily.
- Cutting board – keeps your prep organized and safe.
- Measuring cups and spoons – to get the right amount of lentils, broth, and spices every time.
Flavor Variations & Add-Ins
- Add smoked sausage or cooked bacon for a smoky twist that boosts the soup’s richness.
- Stir in chopped kale or spinach near the end for extra greens and nutrients.
- Swap potatoes for sweet potatoes to add a touch of sweetness and extra color.
- Mix in a bit of curry powder or chili flakes to give the soup a warming, spicy kick.
Hearty Lentil and Potato Soup
Ingredients You’ll Need:
- 1 cup dry brown lentils, rinsed and drained
- 2 medium potatoes, peeled and diced into chunks
- 2 medium carrots, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup water
- 2 tablespoons olive oil
- 1 teaspoon dried thyme (plus extra fresh thyme for garnish if desired)
- 1 teaspoon ground cumin (optional)
- 1/2 teaspoon smoked paprika (optional)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- 1 tablespoon tomato paste
- Fresh parsley or thyme sprigs for garnish
- Juice of half a lemon (optional, for brightness)
How Much Time Will You Need?
This soup takes about 10 minutes to prep and around 40 minutes to simmer, so you’ll have a delicious, hearty meal ready in about 50 minutes total. It’s great when you want something warm and filling but don’t want to spend all day in the kitchen.
Step-by-Step Instructions:
1. Sautéing the Veggies:
Start by heating the olive oil in a large pot over medium heat. Toss in the chopped onion and cook until it’s soft and translucent—about 5 minutes. Then add the minced garlic, dried thyme, cumin, smoked paprika (if you like), and the bay leaf. Stir it all together and let it cook for another minute until you can smell those lovely spices.
2. Adding Tomato Paste and Veggies:
Stir in the tomato paste and cook for another minute to deepen the flavors. Next, add the diced carrots and potatoes, stirring everything well so the veggies begin to soak up the tasty base.
3. Simmering the Soup:
Pour in your lentils, vegetable broth, and water. Give it a good stir, then bring the pot to a boil. Once boiling, lower the heat and let it simmer uncovered for about 30 to 40 minutes, until your lentils and potatoes are tender but not falling apart.
4. Final Touches and Serving:
Take out the bay leaf, then season the soup with salt and pepper to your taste. If you want a fresh burst of flavor, squeeze in some lemon juice and stir well. Serve your soup hot, topped with fresh parsley or thyme, and enjoy it with crusty bread or your favorite side!
Can I Use Red Lentils Instead of Brown Lentils?
Yes, you can! Just keep in mind that red lentils cook much faster and tend to become mushy, so reduce the simmering time to about 15-20 minutes and watch closely.
Can I Make This Soup Ahead of Time?
Absolutely! This soup tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days and reheat gently on the stove or in the microwave.
How Should I Store Leftovers?
Leftovers can be refrigerated in a sealed container for 3-4 days. For longer storage, freeze the soup in portioned containers for up to 3 months. Thaw overnight in the fridge before reheating.
Can I Add Other Vegetables to the Soup?
Yes! Feel free to add chopped celery, spinach, kale, or even bell peppers. Add leafy greens toward the end of cooking so they stay vibrant and tender.
