This Hearty Lentil and Potato Soup is my cozy, one-pot wonder that’s perfect for chilly days or when I want something nourishing and satisfying. With tender lentils, soft potatoes, and fragrant herbs simmered in a rich broth, it’s a simple yet deeply comforting dish that fills me up without weighing me down.
Why You’ll Love This Recipe
I love this soup because it’s hearty enough to be a meal on its own and packed with fiber and protein from the lentils. It’s naturally vegan, budget-friendly, and easy to throw together with pantry staples. The potatoes make it extra filling, while the spices give it warmth and depth. Plus, it tastes even better the next day, making it perfect for leftovers or meal prep.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
olive oil
yellow onion
carrots
celery
garlic
potatoes
brown or green lentils
diced tomatoes (canned or fresh)
vegetable broth or water
ground cumin
turmeric
paprika
bay leaf
salt and pepper
lemon juice
fresh parsley (optional, for garnish)
directions
- I heat olive oil in a large pot over medium heat, then sauté the onions, carrots, and celery until soft.
- I add the garlic and stir for about 30 seconds, just until fragrant.
- Then I toss in the potatoes, lentils, diced tomatoes, broth, and spices, including the bay leaf.
- I bring everything to a boil, then reduce the heat and let it simmer uncovered for about 30–35 minutes until the lentils and potatoes are tender.
- I stir in a splash of lemon juice at the end to brighten the flavors.
- I remove the bay leaf, season to taste with salt and pepper, and garnish with parsley before serving.
Servings and timing
This recipe makes about 6 servings. It takes roughly 15 minutes to prep and 35 minutes to cook, so I can have it ready in under an hour.
Variations
Sometimes I add spinach or kale at the end for extra greens. I’ve also used sweet potatoes instead of regular ones for a slightly sweeter twist. When I want more texture, I blend a portion of the soup and mix it back in to make it thick and creamy. I’ve even tossed in a pinch of chili flakes for a bit of heat.
storage/reheating
I store this soup in the fridge in an airtight container for up to 5 days. It also freezes beautifully for up to 3 months. When reheating, I just warm it on the stovetop or in the microwave, adding a little water or broth if it thickens too much.
FAQs
Can I use red lentils instead?
I wouldn’t recommend it for this soup because red lentils cook faster and tend to break down. I stick with green or brown lentils for a firmer texture.
Do I have to soak the lentils first?
Nope! I rinse them well, but there’s no need to soak. They cook perfectly in the broth.
What kind of potatoes work best?
I usually use Yukon Gold or Russet potatoes. They hold up well and add a nice, starchy body to the soup.
Can I make this in a slow cooker?
Yes, I just add everything to the slow cooker and cook on low for 6–8 hours or high for 3–4 hours until the lentils and potatoes are tender.
Is this soup gluten-free?
Yes, as long as the broth I use is gluten-free, the rest of the ingredients are naturally gluten-free.
Conclusion
This Hearty Lentil and Potato Soup is one of my favorite comfort meals that’s easy to make, nourishing, and full of flavor. Whether I’m feeding the whole family or just looking for a meal prep staple, it always delivers. Warm, filling, and made with wholesome ingredients—I find myself coming back to this one again and again.
Print
Hearty Lentil and Potato Soup
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup, Main Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
This Hearty Lentil and Potato Soup is a cozy, nourishing one-pot meal made with tender lentils, soft potatoes, and warm spices. Naturally vegan, budget-friendly, and full of fiber and plant-based protein, it’s the perfect soup for chilly days, meal prep, or healthy weeknight dinners.
Ingredients
- 2 tablespoons olive oil
- 1 yellow onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 3 medium potatoes (Yukon Gold or Russet), diced
- 1 cup brown or green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth or water
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon paprika
- 1 bay leaf
- Salt and pepper, to taste
- 1 tablespoon lemon juice
- Fresh parsley, chopped (optional, for garnish)
Instructions
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery; sauté until softened, about 5–7 minutes.
- Add garlic and cook for 30 seconds until fragrant.
- Stir in potatoes, lentils, diced tomatoes (with juice), vegetable broth, cumin, turmeric, paprika, and bay leaf.
- Bring to a boil, then reduce heat and simmer uncovered for 30–35 minutes, or until lentils and potatoes are tender.
- Remove bay leaf, stir in lemon juice, and season with salt and pepper to taste.
- Garnish with fresh parsley and serve warm.
Notes
- For extra greens, stir in spinach or kale during the last few minutes of cooking.
- Swap in sweet potatoes for a subtly sweet variation.
- To make it creamier, blend a portion of the soup and stir it back in.
- Add a pinch of chili flakes for a touch of heat.
- No need to soak lentils—just rinse and cook directly in the broth.
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