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.
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.