Cozy up with a warm bowl of Lentil and Potato Soup—a hearty, nutritious dish perfect for chilly days. Packed with protein-rich lentils, tender potatoes, carrots, and spices, simmered to perfection. This easy potato soup recipe is full of flavor, fiber, and comforting goodness. Whether you call it lentil potato soup or lentil and potato, carrots, and spices, it’s a satisfying meal that’s vegan, gluten-free, and ideal for lunch or dinner. A wholesome one-pot wonder you’ll want to make again and again!
Why You’ll Love This Lentil and Potato Soup
- Wholesome & Hearty – Loaded with green or brown lentils, tender potatoes, and aromatic veggies, this soup is pure comfort in a bowl.
- Budget-Friendly – Made with pantry staples, this is an affordable meal that doesn’t compromise on taste or nutrition.
- Vegan & Gluten-Free – Completely plant-based and naturally gluten-free, this dish is perfect for anyone with dietary restrictions.
- Customizable – Add leafy greens, spice it up, or throw in extra veggies—you can easily make it your own.
Ingredients To Make Lentil and Potato Soup
To make this simple yet hearty Lentil and Potato Soup, you’ll need:
- 1 cup dried green or brown lentils, rinsed
- 2 large potatoes, peeled and diced
- 1 medium onion, chopped
- 2 carrots, diced
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups vegetable broth (or chicken broth, if not vegan)
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley, chopped (optional for garnish)
How to Make Lentil and Potato Soup
1. Prep the Ingredients
Start by rinsing the lentils and prepping your vegetables—dice the potatoes, chop the onions, carrots, celery, and mince the garlic.
2. Sauté the Aromatics
In a large soup pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook for about 5–7 minutes until softened and fragrant.
3. Add Lentils & Potatoes
Stir in the lentils and potatoes. Let them cook with the sautéed veggies for a couple of minutes to soak in that savory base flavor.
4. Simmer with Broth & Spices
Pour in the broth and season with thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until the lentils and potatoes are tender.
5. Taste & Serve
Adjust seasoning as needed. Garnish with chopped parsley and serve hot. This Lentil and Potato Soup pairs beautifully with warm crusty bread or a side salad.
Tips for the Best Lentil and Potato Soup
- Use any type of potato – Russets, Yukon Gold, or red potatoes all work well.
- Boost the greens – Add kale, spinach, or swiss chard in the last 5 minutes for extra nutrients.
- Spice it up – A pinch of red pepper flakes or a dash of smoked paprika adds a little heat.
- Meal prep friendly – Make a double batch and store leftovers for quick dinners throughout the week.
Storage & Reheating
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: Let soup cool completely before freezing. Store in freezer-safe containers for up to 3 months.
- Reheat: Warm on the stovetop over medium heat. Add a splash of broth or water if the soup thickens in the fridge.
FAQs
- Can I use canned lentils instead of dried? Yes! Canned lentils work great if you’re short on time. Rinse and add them during the last 10–15 minutes of cooking since they’re already cooked.
- Is this Lentil and Potato Soup gluten-free? Absolutely! This dinner recipe contains no gluten ingredients. Just make sure any bread you serve alongside is gluten-free, if needed.
- Can I make this soup ahead of time? Definitely. In fact, it tastes even better the next day! Make it ahead, refrigerate, and reheat when ready to serve.
- What other vegetables can I add? Feel free to toss in zucchini, bell peppers, kale, spinach, or even chopped tomatoes for added variety and nutrition.
More Delicious Soup Recipes You’ll Love
- White Bean Potato Soup
- Mexican Beef and Rice Soup
- Creamy Cauliflower Soup
- Italian Sausage and Potato Soup
Conclusion
There’s nothing quite like a warm bowl of Lentil and Potato Soup to make your day a little cozier. It’s filling, healthy, and incredibly easy to make—a no-fail dinner recipe that works year-round. Whether you’re meal-prepping for the week or making a big batch to share with loved ones, this soup is a simple way to feed both body and soul.
Try it once, and you’ll be adding it to your regular rotation!
Lentil and Potato Soup
Ingredients
- 1 cup dried green or brown lentils rinsed
- 2 large potatoes peeled and diced
- 1 medium onion chopped
- 2 carrots diced
- 2 celery stalks chopped
- 2 cloves garlic minced
- 6 cups vegetable broth or chicken broth, if not vegan
- 1 tsp dried thyme
- 1 tsp dried oregano
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley chopped (optional for garnish)
Instructions
- Prep the Ingredients: Start by rinsing the lentils and prepping your vegetables—dice the potatoes, chop the onions, carrots, celery, and mince the garlic.
- Sauté the Aromatics: In a large soup pot, heat olive oil over medium heat. Add onion, carrots, celery, and garlic. Cook for about 5–7 minutes until softened and fragrant.
- Add Lentils & Potatoes: Stir in the lentils and potatoes. Let them cook with the sautéed veggies for a couple of minutes to soak in that savory base flavor.
- Simmer with Broth & Spices: Pour in the broth and season with thyme, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer uncovered for 25–30 minutes, until the lentils and potatoes are tender.
- Taste & Serve: Adjust seasoning as needed. Garnish with chopped parsley and serve hot. This Lentil and Potato Soup pairs beautifully with warm crusty bread or a side salad.
Notes
- In a large pot, heat olive oil over medium heat. Add diced onion, carrots, and celery, and cook for about 5 minutes, or until softened.
- Add the minced garlic and cook for another 1 minute until fragrant.
- Stir in the lentils, diced potatoes, diced tomatoes (with their juices), vegetable broth, cumin, smoked paprika, thyme, rosemary, salt, and pepper.
- Bring the soup to a boil, then reduce the heat to low. Cover and let simmer for 30–40 minutes, or until the lentils and potatoes are tender.
- If desired, stir in the spinach or kale during the last 5 minutes of cooking, until wilted.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
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