This Hearty Lentil and Potato Soup is one of those recipes that just feels like a warm hug. It’s perfect for a chilly evening, a simple lunch, or anytime you’re craving something nourishing and flavorful.
I love how the earthy lentils and creamy potatoes come together, creating a soup that’s both filling and comforting. Plus, it’s packed with good-for-you ingredients!
Recipe Overview: Hearty Lentil and Potato Soup
This soup is a classic for a reason. It’s a delicious blend of lentils, potatoes, and vegetables, simmered in a flavorful broth until everything is tender and the flavors have melded together beautifully.
It’s a wonderfully wholesome dish – naturally vegan and gluten-free – and can easily be adapted to your preferences.
Think of it as a blank canvas for your favorite herbs, spices, and toppings.
This lentil potato soup is fantastic on its own, served with a side of crusty bread for dipping, or even with a dollop of plain yogurt or a sprinkle of fresh herbs on top.
Detailed Ingredients for Lentil and Potato Soup
Here’s what you’ll need to make this delightful soup:
- Olive Oil: 2 tablespoons. This is for sautéing the vegetables. You can use another cooking oil, like avocado or vegetable oil, if you prefer.
- Onion: 1 medium, chopped. I usually use a yellow onion, but a white onion or even a sweet onion would work.
- Carrots: 2 medium, chopped. This adds some sweetness and color.
- Celery: 2 stalks, chopped. Celery adds a nice savory note.
- Garlic: 3 cloves, minced. Fresh garlic is best, but you can use 1 teaspoon of garlic powder in a pinch.
- Lentils: 1 cup, rinsed. I prefer brown or green lentils for this soup, as they hold their shape well. Red lentils will break down more and make the soup thicker.
- Potatoes: 1.5 pounds, peeled and diced. Russet potatoes or Yukon Gold potatoes are both great options.
- Vegetable Broth: 6 cups. You can use store-bought or homemade. If using store-bought, I recommend low-sodium.
- Diced Tomatoes: 1 (14.5 ounce) can, undrained. This adds acidity and flavor.
- Bay Leaf: 1. This adds a subtle depth of flavor. Remove it before serving.
- Dried Thyme: 1 teaspoon. You can also use 1 tablespoon of fresh thyme leaves.
- Salt and Black Pepper: To taste. Start with ½ teaspoon of each and adjust to your liking.
Step-by-Step Instructions: Making the Best Lentil and Potato Soup
- Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook for about 5-7 minutes, until softened. Stir occasionally so they don’t stick to the bottom.
- Add Garlic: Add the minced garlic and cook for another minute, until fragrant. You’ll know it’s ready when you can really smell that delicious garlic aroma.
- Combine Ingredients: Add the rinsed lentils, diced potatoes, vegetable broth, diced tomatoes (with their juice), bay leaf, and dried thyme to the pot. Stir everything well to combine.
- Bring to a Boil: Increase the heat to high and bring the soup to a boil.
- Simmer: Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils and potatoes are tender. Stir occasionally to prevent sticking. Check a potato and a lentil with a fork – they should be easy to mash.
- Season: Remove the bay leaf. Season the soup with salt and black pepper to taste. Start with about ½ teaspoon of each, and add more if needed. Remember, you can always add more, but you can’t take it away!
- Serve: Ladle the soup into bowls and serve hot.
Variations & Tips for Your Lentil Soup
- Spice it Up: Add a pinch of red pepper flakes or a dash of your favorite hot sauce for a little kick.
- Add Greens: Stir in some chopped spinach, kale, or chard during the last few minutes of cooking for added nutrients.
- Make it Creamier: For a creamier texture, use an immersion blender to partially blend the soup. You can also stir in a dollop of plain yogurt or a splash of coconut milk before serving.
- Make-Ahead: This soup is even better the next day, as the flavors have time to meld. You can make it ahead of time and store it in the refrigerator for up to 3 days.
- Storage: Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 3 months.
- Reheating: Reheat the soup gently on the stovetop or in the microwave until heated through.
- Serving suggestions: Try adding your favorite toppings, croutons or some toasted seeds.
Key Details
- Prep time: 15 minutes
- Cook time: 30 minutes
- Total time: 45 minutes
- Servings: 6-8
- Equipment you’ll need: Large pot or Dutch oven, cutting board, knife.
Hearty Lentil and Potato Soup
A comforting and nourishing soup with earthy lentils and creamy potatoes, perfect for a simple lunch or dinner.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion chopped
- 2 medium carrots chopped
- 2 stalks celery chopped
- 3 cloves garlic minced
- 1 cup lentils rinsed
- 1.5 pounds potatoes peeled and diced
- 6 cups vegetable broth
- 1 14.5 ounce can diced tomatoes, undrained
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery, and cook for about 5-7 minutes, until softened.
- Add the minced garlic and cook for another minute, until fragrant.
- Add the rinsed lentils, diced potatoes, vegetable broth, diced tomatoes (with their juice), bay leaf, and dried thyme to the pot. Stir everything well to combine.
- Increase the heat to high and bring the soup to a boil.
- Once boiling, reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the lentils and potatoes are tender.
- Remove the bay leaf. Season the soup with salt and black pepper to taste.
- Ladle the soup into bowls and serve hot.
