Go Back

Lentil Potato Soup

Lentil potato soup with tender Yukon gold potatoes and hearty green-brown lentils simmered until thick and comforting. Built with sautéed onion, carrots, and garlic, then finished by partially mashing or blending for a creamy texture.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Lentils and potatoes
  • 1.5 cup green or brown lentils rinsed
  • 2 lb Yukon gold potatoes peeled and cubed
Aromatics and vegetables
  • 2 carrots diced
  • 1 onion diced
  • 4 garlic minced
Soup base
  • 1 can (14 oz) diced tomatoes
  • 6 cup vegetable or chicken broth
  • 2 tbsp olive oil
Spices
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 0.5 tsp coriander
  • 1 tsp salt
  • 0.25 tsp cayenne
To finish
  • 1 fresh parsley for serving
  • 1 lemon juice for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a large pot over medium heat until shimmering. Add the onion and carrots and sauté for 5 minutes, stirring occasionally until the onion looks slightly softened.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant. Sprinkle in the cumin, smoked paprika, turmeric, coriander, and cayenne and stir for 30 seconds to bloom the spices, with the mixture turning noticeably more aromatic.
Simmer until tender
  1. Add the diced tomatoes, rinsed lentils, cubed potatoes, and broth to the pot. Bring the mixture to a boil over high heat, then immediately reduce to a gentle simmer.
  2. Simmer for 30-35 minutes, stirring occasionally, until the lentils and potatoes are completely tender. The soup should look thicker and more cohesive as the lentils soften.
Thicken and season
  1. Mash a portion of the soup in the pot for a thicker consistency, or blend partially with an immersion blender until you reach your preferred texture. Stop when it looks creamy but still has some visible lentils and potato.
  2. Season with salt and add a squeeze of lemon juice to brighten the flavor. Garnish with fresh parsley and serve hot.

Notes

For the thickest texture, mash about one-third of the soup after simmering, then stir well so every bowl has body. Store covered in the refrigerator up to 4 days; rewarm gently on the stove with a splash of broth if needed. Freeze up to 2 months (texture may thicken further on thawing—thin with broth). For a lower-sodium option, use no-salt-added diced tomatoes and reduce the added salt to taste.