Lentil Potato Soup

Forget everything you think you know about soup. This isn’t a sad, watery consolation prize for being sick. This is a main character meal disguised as a humble bowl of comfort.

We’re talking about a rich, hearty, and stupidly cheap culinary powerhouse.

It requires zero chef-level skills and turns a handful of basic ingredients into pure magic. This is the recipe you’ll make on a lazy Sunday and dream about on a busy Wednesday. Your wallet and your stomach will finally agree on something.

Ready to win dinner?

What Makes This Lentil Potato Soup So Damn Good

This soup is the ultimate trifecta. It’s incredibly nutritious, wildly affordable, and deeply satisfying. The lentils provide a protein and fiber punch that keeps you full for hours, while the potatoes break down slightly to create a naturally creamy, thick broth without any need for dairy or flour.

The flavor profile is anything but boring.

It’s earthy, savory, and herbaceous. It’s the kind of meal that feels like a warm hug but performs like a nutrient-dense fuel injection. It’s a one-pot wonder that minimizes cleanup and maximizes flavor.

What’s not to love?

Gather Your Arsenal: The Ingredients

You probably have most of this already. No fancy, hard-to-pronounce ingredients here. This is a pantry raid champion.

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced
• 1 ½ cups brown or green lentils, rinsed
• 2 large russet potatoes, peeled and cubed
• 8 cups vegetable broth (or chicken broth)
• 1 (14.5 oz) can diced tomatoes
• 1 tsp dried thyme
• 1 tsp smoked paprika (this is the secret weapon)
• Salt and black pepper to taste
• Fresh parsley for garnish (optional, but pretty)

Your Foolproof Game Plan: Step-by-Step Instructions

Follow these steps.

Don’t overcomplicate it. Cooking isn’t rocket science; it’s just following directions.

1. Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the onion, carrots, and celery (this is your “mirepoix,” FYI).
   

   Sauté for 5-7 minutes until the onions are soft and translucent.

   
   
2. Add the minced garlic and cook for another minute until fragrant. Please don’t burn it. Burnt garlic is a crime.
3. Dump in the rinsed lentils, cubed potatoes, broth, diced tomatoes (with their juice), thyme, and smoked paprika.
   

   Give it a good stir.

   
   
4. Bring the pot to a boil, then immediately reduce the heat to low and let it simmer, uncovered, for 35-40 minutes. The lentils should be tender, and the potatoes should be soft enough to break apart with a spoon.
5. Season generously with salt and pepper. Taste it.
   

   Does it need more salt? It probably needs more salt. Garnish with fresh parsley if you’re feeling fancy.

   
   

   Serve with crusty bread for maximum dipping efficiency.

   
   

Storing Your Liquid Gold

This soup might be even better the next day. Let it cool completely before storing it. It will keep in an airtight container in the refrigerator for up to 5 days.

For long-term storage, freeze it.

Portion it into freezer-safe bags or containers. It will stay perfect in the freezer for up to 3 months. Thaw overnight in the fridge and reheat on the stove.

Pro tip: it will thicken in the fridge, so just add a splash of water or broth when reheating.

Why This Soup is a Total Flex

The benefits of this recipe are almost obnoxious. It’s packed with plant-based protein and fiber from the lentils, keeping you full and supporting digestion. The potatoes and vegetables provide a massive dose of vitamins and complex carbs for sustained energy.

It’s naturally gluten-free and can easily be made vegan.

It’s a meal prep dream, a budget’s best friend, and a nutritional powerhouse all in one bowl. You’re basically a genius for making it.

Common Mistakes to Avoid (Don’t Be That Person)

Even a foolproof recipe can be fooled. Here’s how to not mess it up.

• Not rinsing the lentils. Do it.
  

  You’re washing away dust and debris. It takes ten seconds.

  
  
• Overcooking into mush. Simmer for 35-40 minutes, not 2 hours. You want the lentils and potatoes tender, not disintegrated.
• Underseasoning. Salt is not the enemy.
  

  Season in layers. Taste at the end and add more. Bland soup is a sad soup.

  
  
• Using a tiny pot. This makes a lot of soup.
  

  Use a large stockpot to avoid a boil-over disaster.

  
  

Switch It Up: Killer Alternatives

Feel free to get creative. The recipe is a canvas, not a prison.

• Spice it up: Add a pinch of red pepper flakes with the garlic.
• Greens: Stir in a few handfuls of chopped kale or spinach in the last 5 minutes of cooking.
• Smoky twist: Add a teaspoon of liquid smoke if you don’t have smoked paprika.
• Creamy version: Stir in a half cup of coconut milk or heavy cream at the end for a richer soup.
• Different lentils: Red lentils will cook faster and break down more, creating a thicker consistency.

Lentil Potato Soup FAQ

Can I use red lentils instead?

You can, but the result will be different. Red lentils break down much faster and will create a thicker, almost porridge-like consistency.

Reduce the cooking time to about 20-25 minutes.

My soup is too thick. How do I fix it?

Easy. Just add more broth or water until it reaches your desired consistency.

Reheat it gently and adjust the seasoning again after diluting.

Is this soup freezer-friendly?

Absolutely. It’s one of the best soups to freeze. Let it cool completely, then portion it into airtight containers, leaving a little space for expansion.

It freezes perfectly for up to 3 months.

I don’t have smoked paprika. What can I use?

You can use regular paprika, but you’ll lose that deep, smoky flavor. A tiny drop of liquid smoke is a great substitute.

IMO, smoked paprika is worth buying—it’s a game-changer for many recipes.

Final Thoughts

This isn’t just another soup recipe. This is a reliable, go-to meal that solves the “what’s for dinner” problem with minimal effort and cost. It’s the definition of healthy comfort food.

Make a big pot.

Your future self will thank you when you have a delicious, home-cooked meal ready in minutes. Now go forth and conquer the kitchen. You’ve got this.

Print