Easy Lentil Potato Soup Recipe
If you’re looking for a hearty, comforting bowl of goodness that’s both nutritious and straightforward to make, this Easy Lentil Potato Soup Recipe is just what you need. It brings together the earthiness of lentils, the creamy texture of tender potatoes, and a cozy blend of savory seasonings in a warm, soul-soothing soup. Whether you’re new to cooking or just craving a dependable classic, this recipe is a wonderful way to get dinner on the table with minimal fuss but maximum flavor.
Ingredients You’ll Need
Each ingredient in this recipe is simple, yet essential in creating a soup that’s full of flavor, texture, and vibrant color. From the garlicky aroma to the subtle herbal notes, these basics come together beautifully in one pot.
- 2 tbsp vegetable oil: The perfect base to gently sauté the aromatics and build depth of flavor.
- 3 cloves garlic, minced: Adds a punch of fragrant savoriness that wakes up the taste buds.
- 1/4 cup diced onion: Gives a slight sweetness and body to the soup’s flavor profile.
- 1 large carrot (3-4 oz), diced: Brings a subtle earthiness and a touch of natural sweetness.
- 12 oz potatoes, cut into bite-sized pieces: For a creamy, hearty texture that softens perfectly in the broth.
- 2 tbsp tomato paste: Concentrated tomato richness that adds color and depth.
- 1/4 cup tomato sauce (optional): Enhances tomato flavor for a slightly tangier finish if you like.
- 1 1/4 cups lentils (green, red split, black, or a mix): The star protein that makes this soup so filling and nutritious.
- 2 tsp salt: Essential for balancing and bringing out all the flavors.
- 1/4 tsp black pepper: Adds subtle heat and sharpness.
- 1/4 tsp thyme: A hint of herbal brightness that lifts the flavor.
- 1/2 tsp oregano: Earthy and warm, it rounds out the seasoning blend beautifully.
- 4-5 cups water: The cooking liquid that transforms the ingredients into a luscious soup.
How to Make Easy Lentil Potato Soup Recipe
Step 1: Sauté Aromatics
Start by heating the vegetable oil in a large pot or Dutch oven over medium heat. Toss in the diced onions and allow them to soften for about a minute—this gentle cooking step sweetens the onions and forms the flavor base. Next, add the minced garlic and diced carrot. Stir frequently so the garlic releases its fragrance without burning, while the carrots begin to mellow and sweeten the soup.
Step 2: Add Base & Lentils
Now it’s time to introduce the tomato paste and optional tomato sauce. Stir these in with the lentils, letting the tomato paste toast slightly for a minute to deepen its flavor. This melds the vegetables and lentils together, promising a rich foundation for the soup.
Step 3: Add Potatoes & Liquids
Following this, add your bite-sized potato pieces along with 4 cups of water. Hold back on the extra cup for now to adjust the soup’s thickness later, depending on your preference. Sprinkle in the salt, black pepper, thyme, and oregano, then mix all the ingredients so they’re well combined and ready for cooking.
Step 4: Simmer the Soup
Cover the pot and bring everything to a boil. Once bubbling, turn the heat down to medium-low and let it simmer gently for 25 to 35 minutes. The lentils will soften and absorb the soup’s flavors while the potatoes turn tender and creamy. Stir occasionally and add more water if you prefer a thinner, brothier consistency.
Step 5: Final Seasoning & Serve
Give your soup a taste near the end and adjust the salt or pepper if needed. Serve it warm, perhaps garnished with a sprinkle of fresh herbs like parsley or thyme, for an inviting presentation that’s hard to resist.
How to Serve Easy Lentil Potato Soup Recipe
Garnishes
To add an extra layer of freshness and color, try topping your soup with chopped fresh parsley, a drizzle of olive oil, or a sprinkle of grated Parmesan cheese. These simple additions can elevate the dish and make each spoonful that much more delightful.
Side Dishes
This soup pairs perfectly with crusty bread for dipping or a light green salad tossed in a citrus vinaigrette. The contrast between the warm soup and crisp salad or chewy bread offers a balanced meal that satisfies both comfort and nutrition desires.
Creative Ways to Present
Serve this soup in rustic bowls or even hollowed-out bread bowls to impress your guests or family. You could also layer some toasted seeds or nuts on top for an unexpected crunch, or add a dollop of sour cream or plain yogurt to introduce a creamy tang and richness.
Make Ahead and Storage
Storing Leftovers
Leftover Easy Lentil Potato Soup Recipe keeps beautifully in the fridge for up to 4 days. Just transfer it to an airtight container and chill. The flavors tend to deepen overnight, making the soup even tastier the next day.
Freezing
If you want to keep the soup longer, freezing is a great option. Cool it completely, then pour into freezer-safe containers or heavy-duty resealable bags. This soup freezes well for up to 3 months, maintaining its texture and flavor when thawed.
Reheating
When you’re ready to enjoy your soup again, simply thaw overnight in the refrigerator if frozen. Reheat gently on the stove over low to medium heat, stirring occasionally. Add a splash of water or broth if it thickened too much in the fridge to bring it back to your preferred consistency.
FAQs
Can I use different types of lentils in this soup?
Absolutely! Green, red split, or black lentils all work wonderfully in this recipe. Just keep in mind that cooking times may vary slightly depending on the type you choose.
Is it possible to make this soup vegan?
Yes, this Easy Lentil Potato Soup Recipe is naturally vegan as written, making it a fantastic plant-based meal option.
Can I add other vegetables to the soup?
Definitely! Feel free to experiment with adding celery, spinach, or even kale to boost the nutrition and flavor complexity.
How thick or thin should the soup be?
The soup should have a medium consistency—thick enough to feel hearty but still brothy. You can easily adjust the thickness by adding more or less water during cooking.
What if I don’t have tomato paste or tomato sauce?
You can omit the tomato paste and sauce, but keep in mind the soup will be less rich and slightly less colorful. Consider adding a small splash of vinegar or a pinch of smoked paprika for a flavor boost if you skip them.
Final Thoughts
There’s something truly special about a bowl of homemade soup that warms your heart and fills your belly. This Easy Lentil Potato Soup Recipe is a comforting favorite that’s simple, flexible, and utterly delicious. I can’t recommend it enough for those days when you want to feel cozy and nourished with a little kitchen magic on the side. Give it a try, and you might just find your new go-to soup for weeknights and beyond!
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Easy Lentil Potato Soup Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
This Easy Lentil Potato Soup is a hearty and nutritious dish perfect for a comforting meal. It combines tender potatoes, protein-rich lentils, and a flavorful blend of sautéed aromatics, herbs, and tomato paste simmered to perfection. Ready in just 45 minutes, this recipe is simple to prepare and makes six satisfying servings.
Ingredients
Vegetables and Aromatics
- 3 cloves garlic, minced
- 1/4 cup diced onion
- 1 large carrot (3–4 oz), diced
- 12 oz potatoes, cut into bite-sized pieces
Legumes and Sauces
- 1 1/4 cups lentils (green, red split, black, or a mix; green only works well too)
- 2 tbsp tomato paste
- 1/4 cup tomato sauce (optional)
Seasonings and Liquids
- 2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme
- 1/2 tsp oregano
- 4–5 cups water
Cooking Fat
- 2 tbsp vegetable oil
Instructions
- Sauté Aromatics: Heat vegetable oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 1 minute until slightly softened. Stir in minced garlic and diced carrot and cook for 2-3 minutes, stirring frequently, being careful not to let the garlic burn, until the vegetables are fragrant and starting to soften.
- Add Base & Lentils: Stir in the tomato paste, optional tomato sauce, and lentils. Cook for 1 minute, allowing the tomato paste to blend with the vegetables and lentils to become slightly toasted.
- Add Potatoes & Liquids: Add the diced potatoes and pour in 4 cups of water, reserving the extra cup to adjust consistency later. Stir in salt, black pepper, thyme, and oregano, mixing well to combine all ingredients.
- Simmer the Soup: Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce heat to medium-low and simmer for 25-35 minutes, stirring occasionally, until lentils are cooked through and potatoes are tender. Add more water if a thinner consistency is desired.
- Final Seasoning & Serve: Taste the soup and adjust salt and pepper as needed. Serve warm, optionally garnished with fresh herbs for added flavor and color.
Notes
- Use any variety of lentils you prefer; green lentils provide a firmer texture while red lentils cook faster and break down more.
- Adjust water quantity to reach your preferred soup thickness.
- For a richer flavor, garnish with fresh parsley or cilantro before serving.
- This soup freezes well for up to 3 months.
- Omit tomato sauce if you prefer a less tangy flavor.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
