Lentil and Potato Soup
A hearty, nutritious soup that combines earthy lentils with creamy potatoes in a savory broth. This soul-warming Lentil and Potato Soup is perfect for chilly evenings and makes excellent leftovers for busy weekdays.
Easy Lentil and Potato Soup Recipe
There’s something magical about the way lentils and potatoes come together in a pot of simmering broth. This classic Lentil and Potato Soup recipe has been in my rotation for years, and for good reason. It strikes the perfect balance between hearty and healthy, delivering a protein-packed meal that satisfies even the heartiest appetites.
As the cool autumn air settles in, I find myself reaching for this recipe time and again. Historically, lentil soups have been comfort food across countless cultures for centuries, with good reason. The humble lentil transforms into something extraordinary when slow-simmered with aromatic vegetables and herbs.
THIS RECIPE:
- Requires just one pot for minimal cleanup
- Uses pantry staples you likely already have on hand
- Can be adapted to vegetarian, vegan, or omnivore preferences
- Freezes beautifully for future meals
| Recipe Detail | Information |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 6-8 bowls |
| Yield | Approximately 3 quarts |
This homemade Lentil and Potato Soup couldn’t be easier to make. With just a handful of affordable ingredients and some gentle simmering, you’ll create a deeply flavorful soup that tastes like it took all day. The potatoes add a wonderful creaminess while the lentils provide satisfying texture and plant-based protein.
Ingredients for Lentil and Potato Soup
The beauty of this easy Lentil and Potato Soup lies in its simple, wholesome ingredients. For the best flavor, seek out the freshest vegetables and herbs you can find. The lentils themselves can be brown, green, or French (Puy) varieties – each bringing slightly different cooking times and textures to your finished soup.
Main Ingredients:
- 2 tablespoons olive oil
- 1 large onion, diced (about 1½ cups)
- 3 medium carrots, peeled and diced (about 1 cup)
- 2 celery stalks, diced (about ¾ cup)
- 4 garlic cloves, minced
- 1½ cups dried green or brown lentils, rinsed and picked over
- 1½ pounds potatoes (Yukon Gold or russet), peeled and cubed into ¾-inch pieces
- 8 cups vegetable or chicken broth
- 2 bay leaves
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 teaspoon smoked paprika
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper, to taste
- 2 tablespoons lemon juice
- ¼ cup fresh parsley, chopped
Optional Garnishes:
- Crème fraîche or Greek yogurt
- Extra virgin olive oil drizzle
- Red pepper flakes
- Crusty bread for serving
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Lentils | 1½ cups | Choose green or brown lentils that hold their shape when cooked; avoid split red lentils for this soup |
| Potatoes | 1½ pounds | Yukon Gold offers buttery texture; russets will break down more for a thicker soup |
| Aromatics | 1 onion, 3 carrots, 2 celery, 4 garlic | The fresher the better for maximum flavor development |
| Herbs & Spices | As listed | Toast cumin and paprika briefly in oil for enhanced flavor |
| Broth | 8 cups | Homemade provides best flavor; low-sodium store-bought works well too |
Pro tip: For deeper flavor, look for French green lentils (Puy lentils), which hold their shape beautifully and have a slightly peppery taste that works wonderfully in this soup.
How to Make Lentil and Potato Soup
The key to developing rich flavor in your Lentil and Potato Soup is layering the ingredients properly and allowing sufficient time for the flavors to meld. This soup follows a classic mirepoix base (onions, carrots, celery) that creates a foundation for the earthy lentils and starchy potatoes to shine.
Prepare your mise en place: Chop all vegetables and gather measured ingredients before beginning to ensure smooth cooking process.
Build the flavor base: Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables begin to soften, about 5-7 minutes.
Add aromatics: Stir in minced garlic, smoked paprika, and cumin. Cook for 30-60 seconds until fragrant, being careful not to burn the garlic.
Add lentils and liquids: Add the rinsed lentils, diced potatoes, bay leaves, and dried thyme to the pot. Pour in the broth and stir to combine.
Simmer: Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover partially with a lid and cook for 25-30 minutes, stirring occasionally.
Check doneness: Test both lentils and potatoes for tenderness. The lentils should be cooked through but still hold their shape, and the potatoes should be easily pierced with a fork.
Season and finish: Remove bay leaves. Stir in lemon juice and adjust salt and pepper to taste. For a thicker consistency, you can use the back of a wooden spoon to mash some of the potatoes against the side of the pot.
Rest before serving: Allow the soup to rest for 5-10 minutes off heat. This resting period allows flavors to fully develop.
Pro tip: For additional depth of flavor, consider adding a Parmesan rind during simmering. Remove it before serving along with the bay leaves.
Tips for Making Lentil and Potato Soup
Creating the perfect homemade Lentil and Potato Soup is all about understanding a few key techniques that elevate this simple dish to something truly special.
- Don’t skip the sauté: Taking time to properly cook the mirepoix vegetables until they’ve softened releases their natural sweetness.
- Season in layers: Add salt at the beginning when sautéing vegetables, then adjust again at the end for perfectly seasoned soup.
- Mind your simmer: Keep the heat low enough that the soup gently bubbles – a rapid boil can cause the lentils to split and potatoes to disintegrate.
- Balance with acid: The lemon juice added at the end brightens all the flavors and cuts through the richness.
| Technique | Recommendation |
|---|---|
| Lentil Selection | Rinse lentils thoroughly and check for small stones or debris |
| Potato Cutting | Aim for uniform ¾-inch cubes for even cooking |
| Simmering | Maintain gentle simmer; violent boiling breaks down ingredients too much |
| Thickness Control | For thicker soup, mash some potatoes against pot side; for thinner, add more broth |
The balance of textures is crucial in this soup. You want the lentils perfectly tender but still maintaining their shape, while the potatoes should be soft enough to slightly thicken the broth but not completely disintegrate (unless you prefer a thicker, more stew-like consistency).
Make-Ahead Instructions
One of the greatest attributes of this Lentil and Potato Soup recipe is how well it lends itself to advance preparation. In fact, the flavor improves after a day in the refrigerator as the ingredients have time to meld.
To prepare this soup in advance:
- Complete the entire recipe through the final seasoning.
- Cool the soup completely before transferring to airtight containers.
- Refrigerate for up to 3 days.
- When ready to serve, reheat gently on the stovetop, adding a splash of water or broth if the soup has thickened too much.
- Add fresh herbs just before serving for brightest flavor.
The soup base (mirepoix, garlic, and spices) can be prepared up to 2 days in advance and refrigerated until you’re ready to continue with the recipe. This cuts down on day-of preparation time significantly.
Pro tip: If making ahead for a dinner party, prepare through step 6, then cool and refrigerate. Before guests arrive, reheat the soup and complete with the final seasoning adjustments and fresh herbs.
Storing Leftovers
Lentil and Potato Soup makes exceptional leftovers, often tasting even better the next day as the flavors continue to develop.
To properly store leftover soup:
- Allow soup to cool completely to room temperature (but don’t leave out for more than 2 hours).
- Transfer to airtight glass or BPA-free plastic containers.
- Refrigerate for 3-4 days.
- When reheating, warm gently over medium-low heat, stirring occasionally.
- Add a splash of fresh broth or water if the soup has thickened too much.
The soup will naturally thicken as it cools due to the starch from the potatoes. This isn’t a concern – simply adjust the consistency during reheating according to your preference.
Freezing Lentil and Potato Soup
This Lentil and Potato Soup freezes beautifully, making it perfect for meal prep or batch cooking sessions.
For optimal freezing results:
- Cool the soup completely before freezing (you can speed this up by placing the pot in an ice bath).
- Portion into freezer-safe containers, leaving about 1 inch of headspace to allow for expansion.
- Label containers with the date and contents.
- Freeze for up to 3 months.
- Thaw overnight in the refrigerator before reheating, or thaw using the defrost function on your microwave.
- Reheat gently on the stovetop, stirring occasionally.
- Add a splash of fresh lemon juice and herbs to brighten the reheated soup.
Pro tip: For quicker future meals, freeze individual portions in silicone muffin trays, then transfer the frozen soup “pucks” to a freezer bag. This allows you to thaw exactly the amount you need.
Serving Suggestions
A steaming bowl of Lentil and Potato Soup is a meal on its own, but a few thoughtful accompaniments can transform it into a truly memorable dining experience.
Pair your homemade Lentil and Potato Soup with:
- A crusty artisan bread or warm garlic bread for dipping
- A simple green salad with vinaigrette to contrast the hearty soup
- A dollop of tangy Greek yogurt or crème fraîche
- A sprinkle of freshly grated Parmesan cheese
- Crispy homemade croutons for textural contrast
- A drizzle of high-quality extra virgin olive oil
For beverages, consider serving:
- A medium-bodied red wine like Côtes du Rhône or Chianti
- A crisp, dry hard cider
- A hoppy amber ale
- Sparkling water with lemon for a non-alcoholic option
Serve the soup piping hot in warmed bowls to maintain temperature, and encourage guests to add their own garnishes from a selection you provide at the table.
FAQ
Can I use red lentils instead of green or brown?
Red lentils cook much faster and break down completely, creating a different texture. While you can use them, the soup will be much thicker and more purée-like. If using red lentils, reduce cooking time to about 15 minutes and add the potatoes before the lentils since potatoes take longer to cook.
How can I make this Lentil and Potato Soup vegetarian or vegan?
The soup is naturally vegetarian when made with vegetable broth. For a vegan version, simply ensure your broth is vegetable-based and skip any dairy-based toppings (or use plant-based alternatives). The soup is just as delicious without dairy garnishes.
Can I make this soup in a slow cooker or Instant Pot?
Absolutely! For slow cooker: Sauté the aromatics on the stovetop first, then transfer to a slow cooker with remaining ingredients and cook on low for 6-8 hours or high for 3-4 hours. For Instant Pot: Use the sauté function for the aromatics, add remaining ingredients, seal, and cook on high pressure for 15 minutes with a 10-minute natural release.
What can I substitute for potatoes if I’m watching my carb intake?
Cauliflower makes an excellent low-carb substitute for potatoes in this soup. Cut a medium head of cauliflower into small florets and add them where you would add the potatoes. Alternatively, celeriac (celery root) offers a similar texture with fewer carbs.
My soup is too thin/thick. How can I adjust the consistency?
For thicker soup, mash some of the potatoes against the side of the pot or use an immersion blender to partially purée the soup. For thinner soup, simply add more broth until you reach your desired consistency. Remember that the soup will continue to thicken as it cools due to the starch from the potatoes.
This classic Lentil and Potato Soup recipe is more than just a meal—it’s comfort in a bowl that connects us to traditions of nourishing, economical cooking that spans cultures and generations. Whether you’re making it for a quiet weeknight dinner or a gathering of friends, its humble ingredients transform into something truly special with just a little time and care.
