Lentil and Potato Soup

There are some recipes that feel like a warm hug in a bowl, and this Lentil and Potato Soup is certainly one of them. It’s a simple, humble dish that fills the kitchen with the most comforting aroma and nourishes right down to the soul.

I remember my mom, Eva, making this on chilly afternoons from a faded recipe card. She never measured the spices, and the scent of simmering broth and earthy lentils filled our kitchen. For me, this soup will always be the taste of her quiet, constant love.

The Simple Facts

• Prep Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes
• Servings: 6
• Calories: Approximately 290 kcal per serving

What to Gather from Your Pantry

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, cubed
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

My Simple Method for Making the Soup

Step 1: Building a Flavorful Base

In your large pot, heat the olive oil over medium heat. Add the onion, garlic, carrots, and celery. Let them cook for about 5 minutes, stirring occasionally until they soften and the onion becomes translucent. Your kitchen will start to smell absolutely wonderful at this stage!

Step 2: Toasting the Spices

Now, stir in the ground cumin and dried thyme. Let them cook for just a minute until they become fragrant. This little step really wakes up the spices and deepens their flavor in the final soup.

Step 3: Combining Everything in the Pot

It’s time to add the potatoes, rinsed lentils, diced tomatoes, vegetable broth, and the bay leaf. Give it all a good stir to combine everything, and add a little salt and pepper to get started.

Step 4: Letting It All Simmer Together

Bring the soup to a gentle boil, then turn the heat down to low. Cover the pot and let it simmer for 30 to 40 minutes. You’ll know it’s ready when the lentils are soft and the potatoes are perfectly tender when poked with a fork.

Step 5: The Final Seasoning

Be sure to fish out that bay leaf, you don’t want anyone to get that in their bowl! Taste the soup and add a bit more salt and pepper if you think it needs it.

Step 6: Serving It Up Warm

Ladle the beautiful, hearty soup into bowls. A little sprinkle of fresh parsley on top adds a lovely touch of color and freshness right before you serve.

A Little Note on Nutrition

Please note that the nutritional information provided is an estimate and can vary depending on the specific ingredients used. The values are calculated per serving based on the ingredients listed in this recipe.

A Few Healthy Twists

• Low-Sodium Broth: For a heart-healthy version, simply swap the regular vegetable broth for a low-sodium variety. You can control the saltiness yourself at the end.
• Add Leafy Greens: Stir in a few large handfuls of fresh spinach or kale during the last 5 minutes of cooking. They will wilt down beautifully and add an extra boost of vitamins.
• Sweet Potato Swap: For a slightly different flavor profile and added nutrients like Vitamin A, you can use sweet potatoes instead of regular white potatoes.

My Favorite Ways to Serve This Soup

• With Crusty Bread: There is nothing better than a thick slice of warm, crusty bread for dipping into this soup. It’s simple, rustic, and absolutely perfect.
• A Dollop of Creaminess: A spoonful of plain Greek yogurt or a swirl of sour cream on top adds a lovely tang and creamy texture that complements the earthy lentils.
• With a Side Salad: To make it a fuller meal, I love serving this soup with a simple side salad tossed in a light lemon vinaigrette.

My Tips for Getting It Just Right

• Don’t Skip Rinsing the Lentils: It’s a small step, but so important! Rinsing your lentils before cooking helps remove any dust or tiny debris, ensuring your soup has a clean, pure flavor.
• Keep It at a Gentle Simmer: Once the soup comes to a boil, be sure to reduce the heat. Boiling it too vigorously can cause the potatoes to break down and become mushy.
• Remember the Bay Leaf: The bay leaf adds a wonderful, subtle flavor while simmering, but it’s not meant to be eaten. Always remember to find it and remove it before serving.

Storing Leftovers

This soup stores beautifully and often tastes even better the next day! Let it cool completely before transferring it to an airtight container. It will keep well in the refrigerator for up to 4 days. You can also freeze it for up to 3 months. To reheat, simply let it thaw in the fridge overnight and gently warm it on the stovetop.

From My Kitchen to Yours

I hope this simple soup brings as much warmth and comfort to your table as it has to mine over the years. It’s a reminder that the most nourishing meals are often the simplest, made with humble ingredients and a little bit of love. I hope you’ll create your own happy memories with every spoonful.

Your Questions Answered

Can I use a different type of lentil?

Absolutely. While green or brown lentils hold their shape well, you could use red lentils. Just be aware that red lentils cook faster and will break down more, resulting in a thicker, creamier soup texture.

Is this recipe considered vegan?

Yes, as written, this Lentil and Potato Soup is completely vegan and dairy-free, using vegetable broth and olive oil.

Can I add meat for a heartier meal?

Of course. If you’d like to add meat, cooked crumbled sausage or shredded chicken would be wonderful additions. You can stir them in during the last 10 minutes of simmering just to heat them through.

Potato Soup Recipe with lentils creamy hearty and budget friendly

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• Author: Sarah
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Diet: Vegan

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Description

There are some recipes that feel like a warm hug in a bowl, and this Lentil and Potato Soup is certainly one of them. It’s simple, nourishing, and filled with comforting aromas that warm the soul.

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Ingredients

Scale 1x2x3x

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 carrots, sliced
• 2 celery stalks, chopped
• 2 medium potatoes, cubed
• 1 cup dried green or brown lentils, rinsed
• 1 can (14 oz) diced tomatoes
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and black pepper to taste
• 2 tablespoons fresh parsley, chopped

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Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened and onion is translucent.
2. Stir in cumin and thyme, cooking for 1 minute until fragrant.
3. Add potatoes, rinsed lentils, diced tomatoes, vegetable broth, and bay leaf. Stir to combine. Season lightly with salt and pepper.
4. Bring to a boil, then reduce heat to low. Cover and simmer 30–40 minutes until lentils are soft and potatoes are tender.
5. Remove bay leaf. Taste and adjust seasoning with more salt and pepper if needed.
6. Ladle into bowls, sprinkle with fresh parsley, and serve warm.

Notes

This hearty soup is vegan, wholesome, and even better the next day. Try variations like swapping sweet potatoes, adding leafy greens, or topping with yogurt or sour cream.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Comfort Food

Nutrition

• Serving Size: 1 bowl
• Calories: 290
• Sugar: 6g
• Sodium: 480mg
• Fat: 7g
• Saturated Fat: 1g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 47g
• Fiber: 12g
• Protein: 13g
• Cholesterol: 0mg

Keywords: lentil and potato soup, vegan soup, hearty soup, comfort food, easy soup recipe