There’s something magical about a big pot of soup simmering on the stove, especially when it’s this easy lentil potato soup. As a mom constantly juggling meal prep between school runs and playdates, I’ve made this recipe more times than I can count—it’s my go-to when we need something hearty, nutritious, and ready in under an hour. The lentils pack protein, the potatoes add comforting heft, and that aromatic blend of garlic, thyme, and oregano? Pure cozy vibes. Best part? It tastes even better the next day (if there are leftovers, that is!).
Table of Contents
Table of Contents
Why You’ll Love This Easy Lentil Potato Soup
This soup checks all the boxes for a perfect weeknight meal—here’s why it’s become a staple in my kitchen:
- One-pot wonder: Just sauté, simmer, and serve—minimal cleanup means more time to relax after dinner.
- Packed with goodness: Lentils and potatoes team up to give you protein, fiber, and that stick-to-your-ribs satisfaction.
- Weeknight hero: Ready in under 45 minutes (mostly hands-off time!), even faster than waiting for takeout.
- Secret flavor booster: Tomato paste caramelizes with the veggies to create a rich base—no fancy ingredients needed.
- Better tomorrow: The flavors deepen overnight, making leftovers taste like you’ve been cooking all day (shh, our little secret).
Trust me, this is the kind of recipe you’ll scribble on a sticky note because you’ll make it so often! You can follow along for more quick family meals on Facebook.
Ingredients for Easy Lentil Potato Soup
Grab these simple ingredients—I bet most are already in your pantry! The magic happens when humble staples come together:
- 2 tbsp vegetable oil (or olive oil if that’s what you’ve got)
- 3 cloves garlic, minced – don’t skimp, this is flavor central!
- 1/4 cup diced onion (yellow or white—no need to be fancy)
- 1 large carrot, 3–4 oz, diced small so it cooks fast
- 2 tbsp tomato paste – that concentrated umami punch in a can
- 1/4 cup tomato sauce (optional, but adds lovely silkiness)
- 1 1/4 cups lentils – brown or green hold their shape best
- 12 oz potatoes, chopped into bite-sized chunks (peeled if you prefer)
- Seasoning squad: 2 tsp salt, 1/4 tsp black pepper, 1/4 tsp thyme, 1/2 tsp oregano
- 4–5 cups water or vegetable stock (stock = bonus flavor points!)
See? Nothing complicated—just real food that actually fills you up. Now let’s make some soup magic!
How to Make Easy Lentil Potato Soup
Alright, let’s get cooking! This soup comes together in three simple steps – I promise it’s easier than folding a fitted sheet (why are those things so tricky?). Here’s how I make it perfect every time:
Step 1: Sauté the Aromatics
First, grab your favorite soup pot – I use my trusty Dutch oven – and heat the oil over medium heat. Toss in those onions and let them sizzle for about a minute until they start to soften. Then comes the good stuff: add the garlic and carrots. Now, here’s my little trick – stir them constantly for 2-3 minutes until you smell that gorgeous garlicky aroma and the carrots just begin to soften. Don’t let the garlic brown though, or it’ll turn bitter (we’ve all been there!).
Step 2: Add Lentils and Potatoes
Next, plop in that tomato paste and optional tomato sauce – I love how it makes the whole kitchen smell like an Italian grandmother’s house! Stir it around for a minute to coat everything, then dump in the lentils and potatoes. The potatoes should be bite-sized – think “just right for spooning” rather than “might need a knife.” Pour in 4 cups of water or stock at this point – the liquid should just cover everything nicely.
Step 3: Simmer to Perfection
Now for the easiest part – season it up, cover the pot, and let it do its thing! Bring it to a lively boil first, then dial it back to a gentle simmer. Set your timer for 25 minutes and resist the urge to peek (steam = flavor staying in the pot!). After 25 minutes, check if the lentils are tender and the potatoes yield easily to a fork. If needed, give it another 5-10 minutes. Final step? Taste and adjust the salt – this is where I usually add another pinch or two. And just like that, you’ve got soup magic!
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45-Minute Easy Lentil Potato Soup That Warms the Soul
A hearty and nutritious lentil potato soup that’s easy to make and perfect for a comforting meal.
- Total Time: 45 mins
- Yield: 4 servings 1x
Ingredients
- 2 tbsp vegetable oil
- 3 cloves garlic, minced
- 1/4 cup diced onion
- 1 carrot, large, 3 – 4 oz
- 2 tbsp tomato paste
- 1/4 cup tomato sauce, optional
- 1 1/4 cups lentils, brown or green
- 12 oz potatoes, cut into bite sized pieces
- 2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp thyme
- 1/2 tsp oregano
- 4–5 cups water or vegetable stock
Instructions
- Heat oil in a large pot or Dutch oven over medium heat. Add the onion and cook for 1 minute.
- Stir in the garlic and carrots and cook for 2 to 3 minutes, stirring often.
- Add the tomato paste, tomato sauce, and lentils and cook for 1 minute.
- Stir in the potatoes and pour in 4 cups of water.
- Season with salt, pepper, thyme, and oregano. Cover, bring to a boil, then reduce the heat to medium-low.
- Simmer for 25 to 35 minutes, until the lentils are tender and the potatoes are cooked through.
- Taste and adjust the seasoning if needed. Serve warm.
Notes
- You can use vegetable stock for extra flavor.
- Adjust the seasoning to your taste.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 5g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg
Tips for the Best Easy Lentil Potato Soup
After making this soup more times than I can count, I’ve picked up a few tricks that take it from good to “wow, can I get this recipe?” good:
- Stock up on flavor: Swap water for vegetable stock—it adds depth without extra work. My secret? Keep Better Than Bouillon in the fridge for instant stock magic!
- Texture matters: For creamier soup, mash a few potatoes against the pot’s side before serving. Want it chunkier? Let the lentils stay al dente by checking at 25 minutes.
- Leftover love: Store in airtight containers—the soup thickens overnight, so thin it with a splash of water when reheating. It freezes beautifully for up to 3 months too!
- Brighten it up: Right before serving, stir in a squeeze of lemon or a handful of chopped parsley to wake up all those cozy flavors.
Ingredient Substitutions & Variations
The beauty of this soup? It’s practically begging for your personal twist! Here are my favorite ways to switch it up when I’m feeling adventurous (or just cleaning out the fridge):
- Potato swap: Try sweet potatoes instead of regular—they add a lovely sweetness and cook just as fast. Just cut them smaller since they soften quicker.
- Greens boost: Stir in a couple handfuls of chopped spinach or kale during the last 5 minutes of cooking for extra nutrients and color.
- Protein power: Add cooked sausage or shredded chicken if you want meat, though the lentils already pack plenty of protein. If you are looking for other hearty soup ideas, check out this anti-inflammatory chicken soup.
- Spice it up: A pinch of red pepper flakes or a dash of smoked paprika gives a nice warmth to the broth.
Honestly? The only wrong way to make this soup is not making it at all—so get creative!
Serving Suggestions for Easy Lentil Potato Soup
This soup is a meal all on its own, but I love pairing it with crusty bread for dipping—that first tear-and-scoop moment is pure comfort! For crunch, add a simple side salad with lemon vinaigrette. On chilly nights, I’ll even top bowls with grated Parmesan or a dollop of yogurt for extra coziness. If you need a side dish that pairs well with hearty meals, try these oven-baked mashed potatoes.
Storing and Reheating
This soup just gets better with time! Store leftovers in airtight containers—they’ll keep in the fridge for 3 days (if they last that long!). When reheating, I just warm it gently on the stovetop with a splash of water or stock to loosen it up. Pro tip: Stir occasionally to prevent sticking—those lentils love to settle in!
Nutritional Information
Here’s the scoop on why I feel good about serving this soup to my family—it’s packed with nutrients! Per serving (about 1½ cups), you’re looking at roughly 250 calories, 12g plant-based protein from those mighty lentils, and a solid 10g of fiber to keep you full. Plus, it’s loaded with vitamins from the carrots and potatoes. (Remember, nutritional values are estimates and can vary based on your specific ingredients—especially if you tweak the recipe like I often do!)
Frequently Asked Questions
Q1. Can I freeze this lentil potato soup?
Absolutely! This soup freezes like a dream—just let it cool completely before transferring to freezer-safe containers. It keeps beautifully for up to 3 months. When you’re ready to eat, thaw overnight in the fridge and reheat gently on the stove with a splash of water to thin it out.
Q2. Can I use red lentils instead of brown or green?
You can, but heads up—red lentils cook faster and tend to break down more, giving you a creamier texture rather than the chunkier original version. If you go this route, check at 15 minutes instead of 25, and maybe reduce the liquid slightly.
Q3. My soup turned out too thick—how can I fix it?
No worries! Just stir in some extra water or broth (about 1/4 cup at a time) until it reaches your perfect consistency. Remember, this soup naturally thickens as it sits, so I always keep extra liquid handy when reheating leftovers. If you love creamy soups, you might also enjoy this creamy loaded potato soup recipe.
Q4. Do I need to soak the lentils first?
Nope, that’s the beauty of this recipe! Unlike dried beans, lentils cook quickly without soaking. Just give them a quick rinse to remove any dust or debris before adding them to the pot.
