Hearty Lentil and Potato Soup is the perfect bowl of comfort on a chilly day. With tender lentils, soft potatoes, and a rich broth full of herbs and spices, this soup feels like a warm hug from the inside. It’s simple, filling, and packed with flavors that make you feel cozy and satisfied.
I love making this soup when I want something that’s easy to prepare but still feels special. The lentils add a lovely texture, and the potatoes give it a creamy, smooth quality without needing any cream. I usually sneak in some extra garlic and a pinch of smoked paprika to boost the flavor, which never fails to make the kitchen smell amazing.
One of my favorite ways to enjoy this soup is with thick slices of crusty bread on the side to soak up every last drop. It’s also a great meal to make ahead because the flavors keep getting better the next day. Whenever I serve it, everyone always wants seconds, and I end up making a big batch so there’s plenty to share or save for later.
Key Ingredients & Substitutions
Lentils: I use green or brown lentils because they hold their shape well in soup. Red lentils cook faster but can get mushy, which changes the texture. If you want a softer soup, red lentils work great.
Potatoes: I like using Yukon Gold or russet potatoes for their creamy texture after cooking. Sweet potatoes can be a nice twist but add a sweeter flavor that changes the overall taste.
Vegetables: Onion, carrot, and celery form a classic base. If you don’t have celery, it’s fine to skip or replace with fennel for a slight anise flavor.
Broth: Vegetable broth adds nice depth to the soup. Water works too, but seasoning will need attention to avoid blandness.
Herbs & Spices: Thyme and bay leaf give an earthy, comforting note. You can swap thyme with rosemary if you prefer a stronger herbal taste. Adding smoked paprika or cumin brings a warm, cozy flavor that I often use.
How Do I Get the Perfect Lentil and Potato Texture?
The key is to cook lentils and potatoes just right so the soup is hearty without being mushy. Here’s how:
- Start by sautéing the veggies till soft to build flavor.
- Add lentils and potatoes with the broth, and simmer gently to avoid breaking the lentils too much.
- Cook about 30-40 minutes, checking texture toward the end.
- If you want a thicker soup, gently mash some potatoes or lentils with a spoon before serving.
- Don’t overcook – potatoes should be tender but not falling apart, and lentils should hold a bit of shape.
Patience is key! Slow simmering brings out the best flavors and texture in this soup.
Equipment You’ll Need
- Large heavy-bottomed pot – perfect for even heating and slow simmering.
- Wooden spoon – great for stirring without scratching your pot.
- Chef’s knife – to chop vegetables cleanly and safely.
- Cutting board – protects your surfaces and keeps prep organized.
Flavor Variations & Add-Ins
- Add smoked sausage or cooked bacon for a smoky, meaty flavor that pairs well with lentils.
- Replace potatoes with sweet potatoes or butternut squash for a sweeter, creamier soup.
- Stir in spinach or kale at the end for added green color and nutrition.
- Use curry powder or garam masala to give the soup a warm, spiced twist.
Hearty Lentil and Potato Soup
Ingredients You’ll Need:
For the Soup:
- 1 cup green or brown lentils, rinsed and drained
- 2 medium potatoes, peeled and diced into chunks
- 1 large carrot, peeled and diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 celery stalk, diced (optional)
- 4 cups vegetable broth or water
- 2 tbsp olive oil
- 1 tsp dried thyme (or 2-3 sprigs fresh thyme)
- 1 tsp dried parsley (or fresh parsley for garnish)
- 1 bay leaf
- Salt and freshly ground black pepper, to taste
- Optional: 1/2 tsp smoked paprika or ground cumin for extra warmth
- Fresh parsley or thyme sprigs for garnish
How Much Time Will You Need?
This soup takes about 10 minutes to prep your vegetables and ingredients, then 30-40 minutes to simmer until the lentils and potatoes are tender. So, you’re looking at roughly 40-50 minutes total before you can enjoy this warm, hearty dish.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion, carrot, and celery (if using). Cook, stirring occasionally, until the vegetables soften and start to smell sweet, about 5 minutes. Then add the minced garlic and cook for another minute, stirring so it doesn’t burn.
2. Add Lentils, Potatoes, and Spices:
Stir in the rinsed lentils, diced potatoes, dried thyme, bay leaf, and if you want, the smoked paprika or ground cumin for a smoky flavor. Mix everything evenly so the spices coat the lentils and veggies.
3. Cook the Soup:
Pour in the vegetable broth or water and bring everything to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30-40 minutes. Check occasionally, stirring to keep ingredients from sticking to the bottom. The lentils and potatoes should be tender and soft but not falling apart.
4. Season and Serve:
Remove the bay leaf and any fresh thyme sprigs if you used them. Taste the soup and add salt and freshly ground black pepper as needed. Ladle the soup into bowls and garnish with fresh parsley or thyme sprigs for a fresh touch. Serve it warm with crusty bread on the side, if you like.
Can I Use Canned Lentils Instead of Dry Lentils?
Yes, you can! If using canned lentils, add them near the end of cooking since they’re already cooked. Simmer the soup until the potatoes are tender, then stir in the drained canned lentils and heat through.
Can I Substitute Potatoes with Sweet Potatoes?
Absolutely! Sweet potatoes add a lovely sweetness and creaminess to the soup. Just dice them similarly and cook until tender. Keep in mind the flavor profile will be a bit sweeter and slightly different.
How Long Can I Store Leftover Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally to warm evenly.
Can I Freeze Lentil and Potato Soup?
Yes! This soup freezes well. Cool completely before transferring to freezer-safe containers. It keeps up to 3 months. Thaw in the fridge overnight before reheating on the stove.
