Lentil potato soup is a classic comfort food that feels both nourishing and satisfying. Combining nutritious lentils with tender potatoes and simple aromatics, this soup is perfect for chilly evenings or when you want something warm and wholesome without a lot of fuss. This easy version keeps the process straightforward so even beginner cooks can follow along easily.
This soup brings together the earthy flavor of lentils with the mellow texture of potatoes. Aromatic onions and garlic form the base, while carrots and celery (if you like) add a touch of sweetness and more texture. The result is a bowl of soup that’s hearty enough to serve as a meal on its own, with a side of crusty bread or a simple salad.
Ingredients You’ll Need
Here’s what you’ll need to make an easy, classic lentil potato soup:
- Olive oil – for sautéing
- 1 medium onion, finely chopped
- 2–3 cloves garlic, minced
- 2 medium carrots, peeled and diced (optional but great for sweetness)
- 2 celery stalks, chopped (optional)
- 1 ½ to 2 cups dried lentils (green or brown work well)
- 3–4 medium potatoes, peeled and cut into bite-sized pieces
- 6 cups broth (vegetable or chicken)
- Salt and black pepper, to taste
- Optional herbs/spices: bay leaf, dried thyme, cumin or paprika for added depth of flavor
These ingredients are pantry-friendly and easy to customize based on what you have on hand. If you like a bit of heat, a pinch of red pepper flakes also adds a nice touch.
Step-by-Step Instructions
1. Prepare the Aromatics
Start by heating 2 tablespoons of olive oil in a large soup pot over medium heat. Add the chopped onion and cook until it becomes soft and translucent, about 3 to 4 minutes. Then add the minced garlic and continue cooking for another minute, stirring frequently so the garlic doesn’t burn.
If you choose to include carrots and celery, add them now and cook until they begin to soften. These vegetables give the soup a richer flavor and a little sweetness that balances the earthiness of the lentils.
2. Add Potatoes and Lentils
Once the aromatics are softened, add the cubed potatoes and rinsed lentils to the pot. Stir everything together so the vegetables and lentils begin to mix with the oil and seasonings. At this stage you can also add any herbs or spices you like. A bay leaf or a pinch of thyme brings extra warmth to the flavor.
3. Pour in the Broth
Pour the broth over the vegetables and lentils, stirring to combine. The liquid should just cover the ingredients. Turn up the heat and bring the soup to a gentle boil. Once boiling, reduce the heat to a simmer.
4. Simmer Until Tender
Cover the pot and let the soup simmer for about 30–45 minutes. During this time, the lentils will soften and the potatoes will cook through. You should be able to pierce them easily with a fork when they are done. Stir occasionally so nothing sticks to the bottom of the pot.
As the lentils cook, they release starch that naturally thickens the broth, giving the soup a comforting, slightly creamy texture even without adding cream.
5. Season and Serve
Once everything is tender, taste your soup and season with salt and black pepper as needed. If you used a bay leaf, you can remove it before serving. For extra brightness, a squeeze of lemon or a sprinkle of fresh herbs like parsley can lift the flavors just before you ladle the soup into bowls.
Why You’ll Love This Soup
This lentil potato soup is a blend of simple ingredients that results in a deeply satisfying meal. The lentils provide protein and fiber, while the potatoes add heartiness that makes each bowl filling and comforting. It’s versatile too — you can add other vegetables, swap in spices you love, or serve it with a side of bread or a green salad for a complete dinner.
The recipe is forgiving: if you prefer a thicker soup, simply mash a few of the cooked potatoes against the side of the pot or let it simmer longer to reduce the broth. If you like it thinner, add a bit more broth or water. Either way, it’s an easy dish that comes together in one pot and warms you from the inside out.