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
Scale
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
