Lentil and Potato Soup Recipe

This easy lentil potato soup is warm, filling, and simple to make. It uses basic vegetables, lentils, potatoes, and simple seasonings. The lentils add protein, while the potatoes make the soup hearty and satisfying.

You can make this soup in one pot with very little work. It is a good choice for a quick lunch, a light dinner, or a cold day.

Why Make This Recipe

• It uses simple and affordable ingredients.
• It cooks in one pot.
• It is filling and nutritious.
• Lentils provide plant-based protein and fiber.
• Potatoes give the soup a soft and hearty texture.
• You can use water or vegetable stock.
• The soup is easy to store and reheat.
• It is naturally vegetarian when made with vegetable stock.

How to Make Easy Lentil Potato Soup

Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/4 cup diced onion
• 1 large carrot, about 3 to 4 ounces, diced
• 2 tablespoons tomato paste
• 1/4 cup tomato sauce, optional
• 1 1/4 cups brown or green lentils
• 12 ounces potatoes, cut into bite-sized pieces
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon thyme
• 1/2 teaspoon oregano
• 4 to 5 cups water or vegetable stock

Directions

1. Heat the oil in a large pot or Dutch oven over medium heat.
2. Add the onion and cook for 1 minute.
3. Stir in the garlic and carrots. Cook for 2 to 3 minutes, stirring often.
4. Add the tomato paste, tomato sauce, and lentils. Cook for 1 minute.
5. Stir in the potatoes and pour in 4 cups of water or vegetable stock.
6. Season with salt, black pepper, thyme, and oregano.
7. Cover the pot and bring the soup to a boil.
8. Reduce the heat to medium-low. Simmer for 25 to 35 minutes, until the lentils are tender and the potatoes are cooked through.
9. Taste the soup and add more salt or pepper if needed.
10. Serve warm.

How to Serve Easy Lentil Potato Soup

Serve the soup warm in bowls. You can add fresh parsley, a little lemon juice, or a small drizzle of olive oil before serving.

This soup tastes good with:

• Crusty bread
• Toasted bread
• Garlic bread
• A simple green salad
• Crackers
• A spoonful of plain yogurt

How to Store Easy Lentil Potato Soup

Let the soup cool before storing it. Place it in an airtight container and keep it in the refrigerator for up to 4 days.

To reheat the soup, place it in a pot over medium heat and stir until hot. You can also reheat it in the microwave. Add a little water or stock if the soup becomes too thick.

For longer storage, freeze the soup in freezer-safe containers for up to 3 months. Leave some space in each container because the soup expands as it freezes. Thaw it in the refrigerator before reheating.

Tips to Make Easy Lentil Potato Soup

• Rinse the lentils before adding them to the pot.
• Use brown or green lentils because they hold their shape well.
• Cut the potatoes into similar-sized pieces so they cook evenly.
• Stir the soup from time to time while it cooks.
• Start with 4 cups of liquid and add more if you prefer a thinner soup.
• Use vegetable stock for more flavor.
• Taste the soup before serving and adjust the salt and pepper.
• Do not add lemon juice until the soup is finished cooking.
• If the soup becomes too thick, add more hot water or stock.

Variations

• Add more vegetables: Add celery, zucchini, spinach, or peas.
• Make it spicy: Add red pepper flakes, cayenne pepper, or a little chili powder.
• Add more herbs: Use rosemary, basil, or fresh parsley.
• Make it creamy: Blend part of the soup with an immersion blender.
• Add protein: Stir in cooked chickpeas or white beans.
• Use sweet potatoes: Replace the regular potatoes with sweet potatoes for a sweeter flavor.
• Add lemon: Stir in fresh lemon juice just before serving for a bright taste.

FAQs

Can I use red lentils?

Yes. Red lentils can be used, but they cook faster and become softer. They will make the soup thicker and smoother.

Do I need to soak the lentils?

No. You do not need to soak lentils before cooking. Rinse them well and add them directly to the pot.

Can I use canned lentils?

Yes. If you use canned lentils, add them near the end of cooking. Simmer the potatoes until tender first, then add the drained and rinsed lentils and cook for about 5 to 10 minutes.

Can I make this soup without tomato sauce?

Yes. Tomato sauce is optional. You can leave it out and use the tomato paste for flavor.

Why is my soup too thick?

Lentils can absorb a lot of liquid. Add more water or vegetable stock until the soup reaches the texture you like.

Can I freeze this soup?

Yes. Let the soup cool completely, place it in freezer-safe containers, and freeze it for up to 3 months. Reheat it slowly and add more liquid if needed.

Lentil Potato Soup

This easy lentil potato soup is warm, filling, and simple to make with basic ingredients like lentils, potatoes, and seasonings, perfect for a quick lunch or dinner.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course Dinner, Lunch, Soup

Cuisine Vegetarian

Servings 4 servings

Calories 250 kcal

Ingredients

  

Main Ingredients

• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1/4 cup diced onion
• 1 large carrot, about 3 to 4 ounces, diced
• 2 tablespoons tomato paste
• 1/4 cup tomato sauce, optional
• 1 1/4 cups brown or green lentils
• 12 ounces potatoes, cut into bite-sized pieces
• 2 teaspoons salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon thyme
• 1/2 teaspoon oregano
• 4 to 5 cups water or vegetable stock

Instructions

 

Preparation

• Heat the oil in a large pot or Dutch oven over medium heat.
• Add the onion and cook for 1 minute.
• Stir in the garlic and carrots. Cook for 2 to 3 minutes, stirring often.
• Add the tomato paste, tomato sauce, and lentils. Cook for 1 minute.
• Stir in the potatoes and pour in 4 cups of water or vegetable stock.
• Season with salt, black pepper, thyme, and oregano.

Cooking

• Cover the pot and bring the soup to a boil.
• Reduce the heat to medium-low. Simmer for 25 to 35 minutes, until the lentils are tender and the potatoes are cooked through.
• Taste the soup and add more salt or pepper if needed.

Serving

• Serve warm in bowls, with optional toppings like fresh parsley, lemon juice, or a drizzle of olive oil.

Notes

The soup stores well in the refrigerator for up to 4 days and can be frozen for up to 3 months. Stir occasionally while cooking and adjust the consistency with added liquid as necessary.

Keyword Easy Soup, healthy soup, Lentil Soup, Potato Soup, Vegan