Hearty Lentil and Potato Soup

Name: Hearty Lentil and Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Global Comfort
Ingredients: 2 tbsp olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 large carrots, diced; 2 celery stalks, diced; 1 1/2 cups dried green or brown lentils, rinsed; 3 medium potatoes, diced; 1 can (14.5 oz) diced tomatoes; 8 cups vegetable broth; 1 tsp ground cumin; 1 tsp smoked paprika; 1/2 tsp dried thyme; 1/2 tsp dried rosemary; Salt and black pepper, to taste; 2 cups fresh spinach or kale (optional); Fresh parsley, for garnish

Jump to Recipe·Print Recipe

There’s something timeless about the smell of a warm, earthy soup simmering on the stove. It takes me back to rainy afternoons at my grandmother’s kitchen table, where something simple—like lentils and potatoes—could be transformed into the most comforting bowl of goodness. That’s the beauty of this Hearty Lentil and Potato Soup. It’s not just a meal—it’s a nourishing experience.

If you’re new to cooking, this recipe is a game-changer. It’s affordable, packed with nutritious ingredients, and forgiving enough to allow for a bit of experimentation. Best of all, it’s one of those quick and healthy meals that won’t leave you with a sink full of dishes. This easy sheet pan dinner-esque soup (made all in one pot!) is the kind of meal that proves you don’t need complicated techniques to create something hearty and delicious.

Why This Recipe is Special

Nutritious Comfort: Lentils and potatoes are natural comfort foods, but they also deliver fiber, protein, and essential vitamins.

Beginner-Friendly: Minimal chopping, straightforward steps, and forgiving cook times make it perfect for novices.
Vegan and Gluten-Free: Naturally plant-based and wheat-free, it’s ideal for diverse diets without needing special ingredients.
Budget-Conscious: Most ingredients are pantry staples, making this recipe wallet-friendly.

Versatile and Customizable: Whether you’re in the mood for spice or want to sneak in extra veggies, this soup adapts easily.

Ingredients and Preparation

Lentils
These are the star of the dish. They create a creamy, thick base and are packed with plant protein and fiber. Use green or brown lentils for structure; red lentils tend to dissolve more.

Potatoes
They provide heartiness and body to the soup. Yukon Golds are great for creaminess, while Russets break down more and thicken the broth.

Onion, Carrots, Celery
The essential aromatic trio (also known as mirepoix) gives the soup depth and sweetness. They’re also rich in antioxidants and vitamins.

Garlic
Adds pungent aroma and a classic soup base flavor. Plus, it offers anti-inflammatory benefits.

Tomatoes (canned, diced)
These bring acidity and brightness, balancing the earthiness of the lentils.

Vegetable Broth
The cooking liquid that pulls all flavors together. Chicken broth can be substituted for a non-vegan version.

Spices: Cumin, Paprika, Thyme, Rosemary
This spice blend adds warmth, smokiness, and a rustic herbal undertone. Use smoked paprika for deeper flavor.

Spinach or Kale (optional)
Add during the last few minutes for a nutrient boost and beautiful green color.

Olive Oil
Used to sauté vegetables; adds healthy fats and richness.

Fresh Parsley
Used as a garnish, it adds freshness and a pop of color.

Alternative Suggestions

Replace potatoes with sweet potatoes for a slightly sweeter profile.
Use canned lentils for a shortcut (add them later in the cooking process).
Add chili flakes or diced jalapeños for a spicy version.

Step-by-Step Instructions

Step 1
Heat olive oil in a large pot over medium heat. Add diced onions, carrots, and celery, and cook for about 5 minutes, stirring occasionally, until softened.

Step 2
Add minced garlic and cook for another 1 minute until fragrant, making sure it doesn’t burn.

Step 3
Stir in rinsed lentils, diced potatoes, and the entire can of tomatoes with juice. Mix everything well to combine.

Step 4
Pour in the vegetable broth and stir in cumin, smoked paprika, thyme, rosemary, salt, and pepper. Increase heat and bring the mixture to a boil.

Step 5
Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 30 to 40 minutes. Stir occasionally to prevent sticking. The soup is ready when the lentils and potatoes are soft.

Step 6
During the final 5 minutes, stir in the spinach or kale if using. Allow it to wilt slightly but retain its bright green color.

Step 7
Taste the soup and adjust seasoning as needed. Add a splash of lemon juice or more salt and pepper if desired.

Step 8
Ladle into bowls, garnish with fresh parsley, and serve hot with crusty bread or a simple salad.

Beginner Tips and Notes

Don’t overcook the veggies: Sautéing them just until softened preserves their flavor and prevents mushiness.

Soup too thick? Add a splash of broth or water until it reaches your desired consistency.
Too bland? Add lemon juice or a touch more cumin for brightness.
Time-saving trick: Buy pre-chopped mirepoix mix at the grocery store.

No immersion blender? Just mash a few potatoes against the pot side to thicken the soup naturally.

Serving Suggestions

With Bread: Crusty sourdough or garlic toast is a perfect companion.
With Salad: Try a lemony arugula salad or a Greek salad for contrast.

Toppings: Add a swirl of yogurt or dairy-free cream for richness.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months. Add broth when reheating to loosen the texture.

Conclusion

Cooking at home doesn’t have to be intimidating, and this lemon herb chicken recipe-level easy soup proves it. The Hearty Lentil and Potato Soup is more than just a quick fix—it’s a nourishing, soul-warming dish that you can rely on again and again. Whether you’re just learning to use a knife or have mastered the art of the sauté, this recipe will meet you where you are.

We’d love to hear how your soup turns out. Did you try it with kale? Add your own spice blend? Drop your comments and photos below—your kitchen journey is just getting started.

FAQ About Hearty Lentil and Potato Soup

Can I use canned lentils instead of dried lentils?

Yes, you can use canned lentils to save time. Just be sure to drain and rinse them before adding. Since they are already cooked, add them during the last 10–15 minutes of simmering to avoid over-softening.

How can I make this soup creamier?

To create a creamier texture without dairy, use an immersion blender to puree a portion of the soup right in the pot. Alternatively, you can transfer 1–2 cups to a blender, blend until smooth, and stir it back into the soup.

What type of potatoes work best in this soup?

Yukon Gold potatoes are ideal for a slightly creamy texture, while Russet potatoes will break down more and naturally thicken the soup. Red potatoes can also work if you prefer firmer chunks.

Can I freeze this soup?

Absolutely. This soup freezes well for up to 3 months. Allow it to cool completely before transferring it into airtight, freezer-safe containers. Thaw overnight in the fridge or heat directly from frozen on the stovetop.

More Relevant Recipes

Garlic Parmesan Chicken Pasta