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Easy Lentil Potato Soup Recipe – quick and simple to make, chunky, hearty and comforting meal, perfect for the cold weather. Nutritious lentils, rich in protein and fiber, combined with potatoes for a healthy and flavorful soup.
This Easy Lentil Potato Soup Recipe comes together in under one hour and is perfect for an effortless weekday family meal.
My family loves lentils and specifically lentil soup and I feel like I have to cook soups like this Easy Lentil Potato Soup more often.
This Easy Slow Cooker Lentil and Potato Chili is one of our favorite healthy meals.
I also have a recipe for Curried red Lentil Quinoa Soup and Red Lentil Soup Recipe.
It is so easy to make in one pot, but you can definitely try making it in a slow cooker.
A soup with lentils and potatoes
The first time I tried something similar I was impressed.
This combination of lentils and potatoes is perfect!
Why did I add potatoes to a lentil soup?
- Adding potatoes to this Easy Lentil Potato Soup makes is a lot more nutritious and filling.
- I’ve found out that soups with just lentils tend to often be pretty light and good for lunch or a side, but not a complete meal.
- My son also loves hearty soups like this Easy Lentil Potato Soup, so I needed to come up with more simple soup recipes.
- You can also blend it for small children.
I haven’t had a lot of time to cook 2-3 meals each day, that involve different courses, so recipes like this have been my favorite lately.
What lentils to use in this Easy Lentil Potato Soup Recipe?
- Green lentils work best in this Easy Lentil Potato Soup Recipe.
- This time I used a combination of red split, green and black lentils, that my husband had purchased online.
- I do not advice using red split lentils only, because they cook a lot quicker that potatoes.
- Either green or a combination like the one I used should work best.
What kind of potatoes to use in this lentil potato soup?
- I used a mix of small red and yellow potatoes, that I did not even peel, but any potatoes of your choice will work.
- You can also use sweet potatoes, but keep in mind that the taste will differ.
Easy Lentil Potato Soup Recipe
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, I used a mix of green, red split and black lentils, but green only work great.
- 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
Instructions
- Heat oil in a large pot or Dutch oven. Add onion and cook for 1 minute. Add garlic and carrots. Cook for 2-3 minutes, stirring frequently, to prevent burning.
- Add in the tomato paste, tomato sauce and lentils. Cook for 1 minute. Add potatoes. Pour 4 cups of water on top. Add salt, pepper, thyme and oregano. Cover and bring to a boil. Reduce heat to medium-low and simmer for 25-35 minutes, until the lentils are cooked and potatoes are tender.
- Taste the soup and add more salt and pepper if needed. Serve warm.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Hi. This soup looks delicious and can’t wait to try it. Quick question. On the picture I’ve noticed that you garnished it with something. Is it parsley or coriander on top? ThanksÂ
Hi Stephania, I garnished with parsley, but coriander will also work, it is just personal preference.
I just tried this
This soup was so satisfying and filling! I tweaked a tad by combining split peas and brown lentils to make my 1 and 1/4 cup. I also used 1 tbsp Cold Mountain Red Miso (non GMO) instead of tomato paste. I topped with a little hot sauce and it was DELISH!
This soup was so satisfying and filling! I tweaked a tad by combining split peas and brown lentils to make my 1 and 1/4 cup. I also used Cold Mountain Red Miso (non GMO) instead of tomato paste. I topped with a little hot sauce and it was DELISH!
Hi Jo, I’m so glad you liked it! I’ll definitely try it with red miso next time 🙂
I made this soup using this posters adjustments and my Instantpot and it was delicious! I used half red and green lentils, garnished with celery and I also added a cube of veggie bouillon. I think I’m going to add mushrooms and spinach next time. Thanks for the recipe. It’s going in my regular rotation.Â
Can you please share the slow cooker adjustments for the recipe? Thank you.
Hi Meg, No adjustments. I cook it for 6 hours on high, then cook for additional time if lentils are not soft enough.
Can be blended for “round children”? Confused me for a second but I am still trying this. Looks AMAZING.
Hihi, sorry, I corrected it! Hope you like it!
This soup is amazing!! Â I added a bay leaf, a little garlic and onion powder & a few sprinkles of Hungarian paprika for a little kick.Â
It’s super filling…especially when you serve it in a toasted bread bowl ?.
So good that I had it for breakfast the next morning!
Great for cold Canadian winters 🙂
I made it in the instant pot, sauteed the onions, garlic and carrotts then added the rest of the ingredients – 15 minutes on high pressure, 10 minute natural release and then quick release (we were hungry and it smelled good!). Turned out perfect.
Thank you Stephanie! Glad it worked in the instant pot! I was just working on an Instant Pot version 🙂
might be a weird question but I’m a beginner cook, do you have to soak the lentils before putting them into the soup?
No, you don’t need to soak them. Just rinse them.
Does this soup freeze well?
Hi, I’ve never tried to freeze it. But yes, you can freeze it, the problem is that soups with cream sometimes separate when defrosted, but you can always whisk it to make it creamy again.
Yummy! I made this with a tin of brown lentils and a tin of diced tomatoes and added a bit of diced celery with the carrots. I used a bit less liquid and made this into a delicious stew.
Perfect winter meal, thank you for the recipe ?
Grat to know that tin lentils worked! Hope you liked it!