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You simply can't beat a hearty and wholesome bowl of lentil and potato soup. This comfort food meal brings together the earthiness of lentils, the heartiness of potatoes and a savory mix of aromatic spices to create a soup that will satisfy you on the coldest day and is ideal for meal prep.
Why you'll love it
? This humble comforting lentil and potato soup brings together everyday ingredients. It's one of those recipes that I make over and over again because I usually have all of the ingredients on hand.
? It can be prepared in advance, which means you can get dinner on the table without any hassle on hectic days. The flavors tend to meld and intensify over time, making this soup ideal for make-ahead meal prep.
? If you’re trying to add more meatless meals into your repertoire this plant-based soup is ideal. It’s so hearty that even the meat lovers will be satisfied.
Jump to:
- Why you'll love it
- Tips for making this recipe
- Ingredients for lentil soup with potatoes
- How to make lentil and potato soup
- Tools used to make this recipe
- Make-Ahead and Storage
- What to serve on the side
- Frequently Asked Questions
- Other Soup Recipes You'll Love
- Printable Recipe
Tips for making this recipe
- Sautéing Matters: Take your time with the initial sauté; it builds the flavor foundation. Cook the onions until they start to brown before adding the other vegetables.
- Tomato Paste Trick: Sautéing the tomato paste for a few minutes mellows the acidity.
- Lentil Check: Keep an eye on the lentils; they can vary in cooking time. You want them tender but not mushy, so taste-testing is key.
- Potato Perfection: Cut the potatoes into small pieces so that they are ready at the same time as the lentils.
Ingredients for lentil soup with potatoes
- Aromatics: The base is a classic mix of onions, carrots and celery, otherwise known as a mirepoix. And don’t forget the garlic!
- Spices: Cumin, ground coriander and oregano add a rich base of flavor to the soup.
- Tomato paste: When I just need a few tablespoons of tomato paste, I like to use tomato paste in a tube. Just use what you need and store the tube in the fridge until next time.
- Lentils: This recipe is tested using brown or green lentils. The cooking time varies for other types of lentils.
- Potatoes: I used small red potatoes. Feel free to use another variety of small potatoes if you prefer.
- Broth and water: A combination of water and vegetable broth adds flavor without going overboard on sodium. If making a vegetarian/vegan soup isn’t a priority for you, chicken broth can be substituted.
See recipe card below for full ingredients list & recipe directions.
How to make lentil and potato soup
- Cook the onions: Heat a little drizzle of olive oil in a large saucepan set over medium heat. Add the onions and cook, stirring occasionally, until they start to brown. This should take about 15 minutes. If the onions start to dry out during cooking, add some water, 1 tablespoon at a time.
- Cook other vegetables: Add the chopped carrots and celery, and cook for another 5 minutes.
- Add the spices: Add the garlic, cumin, ground coriander, oregano, salt and pepper. Cook until the spices become aromatic, about 1 to 2 minutes.
- Brown the tomato paste: This extra step takes just a few minutes, but makes a world of difference. When uncooked, tomato paste can have an acidic taste. Browning it allows the natural sugars in the paste to caramelize, lending a more mellow savory flavor to the dish.
- Add other ingredients: Add the vegetable broth, water, lentils and chopped potatoes.
- Cook the soup: Bring the mixture to a boil, then lower the heat slightly so the mixture maintains a lively simmer. Partially cover the saucepan and cook until the potatoes and lentils are tender, about 35 to 40 minutes. Stir in the parsley. Serve.
Tools used to make this recipe
- Chef's knife: A good chef's knife makes chopping so much easier.
- Large saucepan: An enameled cast-iron saucepan or Dutch oven is a workhorse in the kitchen and ideal for making soups and stews.
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Make-Ahead and Storage
This soup is a meal prep hero. Make a big batch and divide it into portions for quick and satisfying lunches or dinners throughout the week. It also freezes well, so you can have a taste of comfort waiting for you on those busy days.
Cool the soup to room temperature. Store any leftovers in airtight containers in the refrigerator for up to a week. Reheat on the stovetop for the best flavor. Or freeze in freezer-safe containers for up to 3 months.
What to serve on the side
- Crusty Bread: A hunk of warm bread is perfect for sopping up every last bit. Or try one of my savory quick breads, like Mushroom Rosemary Olive OIive Oil Bread.
- Side Salad: Fresh greens with a zesty dressing provide a refreshing contrast. Try my Greek Salad Dressing.
Frequently Asked Questions
Can I make this in a slow cooker?
Yes, you can. Follow the sautéing steps on the stove, then transfer everything to the slow cooker and cook on low for 6-8 hours, or until the lentils and potatoes are tender.
Can I use canned lentils instead of dried ones?
richer texture. If using canned, rinse and drain them before adding to the soup in the last 10 minutes of the cooking time. You’ll need about 2 to 2 ½ cups canned lentils since they are already cooked.
Other Soup Recipes You'll Love
Winter Vegetable Soup Recipe with Butternut Squash & Cauliflower
15-Minute Wonton Soup Recipe
Instant Pot Mushroom Soup (Vegan)
Vegetable Barley Soup (Slow Cooker, Crockpot)
If you make this recipe, please let me know! Leave a star rating ⭐️⭐️⭐️⭐️⭐️ and comment underneath the recipe card below. Thank you!
Printable Recipe
- 2 teaspoons olive oil
- 1 yellow onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 3 garlic cloves minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ½ teaspoon ground black pepper
- 3 tablespoon tomato paste
- 4 cups water
- 2 cups vegetable broth
- 1 ½ pounds small red-skinned potatoes cut into ½- to ¾-inch pieces
- 1 cup lentils rinsed & picked over for stones
- ¼ cup minced flat-leaf parsley
- Salt and pepper to taste
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- Heat a little drizzle of olive oil in a large saucepan set over medium heat. Add the onions and cook, stirring occasionally, until they start to brown. This should take about 15 minutes. If the onions start to dry out during cooking, add some water, 1 tablespoon at a time.
- Add the chopped carrots and celery, and cook for another 5 minutes.
- Add the garlic, cumin, ground coriander, oregano, salt and pepper. Cook until the spices become aromatic, about 1 to 2 minutes.
- Add the tomato paste. Cook, stirring frequently, until the tomato paste starts to brown, 5 to 6 minutes. This extra step takes just a few minutes, but makes a world of difference. When uncooked, tomato paste can have an acidic taste. Browning it allows the natural sugars in the paste to caramelize, lending a more mellow savory flavor to the dish.
- Add the vegetable broth, water, lentils and chopped potatoes. Bring the mixture to a boil, then lower the heat slightly so the mixture maintains a lively simmer. Partially cover the saucepan and cook until the potatoes and lentils are tender, about 35 to 40 minutes.
- Stir in the parsley. Taste the soup and adjust the seasonings as necessary. Serve.
Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the built-in recipe card calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it. Serving: 1.5cups | Calories: 285kcal | Carbohydrates: 54g | Protein: 14g | Fat: 3g | Saturated Fat: 0.4g | Sodium: 859mg | Fiber: 16g | Sugar: 7g If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.
Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
