Hearty Lentil and Potato Soup is just the kind of warming bowl you want on a chilly day. It’s packed with tender lentils, soft potatoes, and plenty of flavorful vegetables that come together to make a filling and comforting meal. The soup has a nice balance of earthiness from the lentils and creaminess from the potatoes, making each spoonful feel like a warm hug.
I love making this soup when I want something simple but satisfying. It’s one of those recipes that feels like it’s been cooking all day, even if it only takes about an hour. I usually add a pinch of smoked paprika or a little fresh thyme to give it a gentle, smoky flavor that makes it extra special. Plus, it’s easy to customize—sometimes I toss in some chopped carrots or celery to brighten things up.
My favorite way to eat this soup is with a crusty piece of bread or a warm roll for dipping. It’s perfect for lunch or dinner and always makes enough for leftovers, which means I get to enjoy it again the next day. There’s something really cozy about sitting down with this soup and a good book or sharing it with friends on a cool afternoon.
Key Ingredients & Substitutions
Lentils: I usually use brown or green lentils because they hold their shape well in soup. If you want a softer texture, red lentils work but they cook faster and can become mushy.
Potatoes: Yukon Gold or Russet potatoes are my go-to for this soup. Yukon Gold gives a creamy texture without falling apart, while Russet can add fluffiness. Sweet potatoes are a nice twist, too!
Vegetable Broth: Using a good-quality broth adds depth to the soup. If you don’t have broth, water with a vegetable bouillon cube works fine. Just adjust the salt accordingly.
Spices: Ground cumin adds warmth and earthiness. I add smoked paprika for a subtle smoky note, but this is optional. Feel free to add thyme or bay leaf for extra flavor.
How Can I Make Sure Lentils and Potatoes Cook Perfectly Together?
Getting lentils and potatoes cooked just right at the same time can be tricky. Here’s what I do:
- Start by adding lentils and potatoes together since they have similar cooking times (about 30-40 minutes).
- Cut potatoes into 1-inch cubes so they cook evenly without turning mushy.
- Keep the soup simmering gently, not boiling hard, to avoid breaking down ingredients too fast.
- Taste occasionally after 30 minutes. If potatoes are tender and lentils soft but intact, it’s ready.
This balance gives you a soup that’s thick yet with distinct bites of lentils and potatoes.
Equipment You’ll Need
- Large soup pot or Dutch oven – perfect for cooking lentils and potatoes evenly in one pot.
- Wooden spoon – helps you stir the soup gently without scratching your pot.
- Sharp knife and cutting board – for chopping your vegetables into uniform pieces.
- Ladle – makes serving the soup easy and mess-free.
Flavor Variations & Add-Ins
- Add diced smoked sausage or bacon for a meaty boost that adds rich flavor.
- Stir in chopped kale or spinach near the end for extra greens and nutrition.
- Swap cumin for curry powder to give the soup a warm, spiced twist.
- Top with a dollop of plain yogurt or sour cream for creaminess and tanginess.
Hearty Lentil and Potato Soup
Ingredients You’ll Need:
- 1 cup brown or green lentils, rinsed and drained
- 2 medium potatoes, peeled and cut into 1-inch cubes
- 1 medium onion, finely chopped
- 2 carrots, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper, to taste
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This soup takes about 10 minutes to prepare and about 35-40 minutes to cook, so you’ll have a hearty, comforting meal ready in under an hour.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the chopped onion and diced carrots, and cook for about 5 minutes until they soften.
2. Add Spices and Garlic:
Stir in the minced garlic, ground cumin, and smoked paprika if using. Cook for another minute until you can smell the spices.
3. Add Lentils, Potatoes, and Liquids:
Add the rinsed lentils, potato cubes, bay leaf, vegetable broth, and water to the pot. Stir everything together and bring it to a boil.
4. Simmer the Soup:
Lower the heat to a gentle simmer and cook uncovered for 30 to 40 minutes until the lentils and potatoes are tender.
5. Season and Serve:
Remove the bay leaf, then season the soup with salt and freshly ground black pepper to taste. Ladle the soup into bowls and sprinkle with chopped fresh parsley for a fresh finish.
Enjoy your warm, hearty lentil and potato soup, perfect with a slice of crusty bread!
Can I Use Red Lentils Instead of Brown or Green Lentils?
Yes, you can! Red lentils cook faster and tend to break down more, which will make the soup creamier. Just keep an eye on the cooking time and reduce it to about 20-25 minutes to prevent mushiness.
How Should I Store Leftover Soup?
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove or in the microwave, stirring occasionally for even heating.
Can I Freeze Lentil and Potato Soup?
Absolutely! Let the soup cool completely, then transfer it to freezer-safe containers. Freeze for up to 3 months. Thaw overnight in the fridge before reheating to enjoy the best texture and flavor.
How Can I Make This Soup More Filling?
Try adding cooked sausage, bacon, or a handful of leafy greens like kale or spinach for extra nutrition and heartiness. You can also serve it with bread or a side salad for a complete meal.
