Easy Lentil Potato Soup Recipe
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
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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.
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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.
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Taste the soup and add more salt and pepper if needed. Serve warm.
Recipe Notes
Nutrition Information
Calories: 224, Fat: 5g, Saturated Fat: 3g, Sodium: 432mg, Potassium: 691mg, Carbohydrates: 33g, Fiber: 14g, Sugar: 1g, Protein: 12g, Vitamin A: 1755%, Vitamin C: 10.4%, Calcium: 50%, Iron: 5%You May Also Like These Soup Recipes:
Easy Kale Potato And Sausage Soup
Cauliflower Cheese Soup Low Carb
Panera Inspired Cream Of Chicken And Rice Soup
This was super simple and came out delicious. Perfect for fall. I love Soups that eat like a meal and this one definitely does. I will definitely be putting this in my regular recipe rotation. I topped mine with a little crumbled feta and served with warm crusty bread.
glad you liked it!
Thank you so much for this beautiful recipe! Hearty, healthy and so delicious.
Second time making this last night and it is officially in the rotation. Not only is it super easy, wholesome, fulfilling and delicious, but it is versatile for add-ins as previous commenters have suggested. Also, my 5-year-old loves it. That’s right, a 5-year-old will eat this soup and enjoy it.
Excited to try this since I accidentally got a ton of potatoes in my produce box. Just confirming – the herbs are dried, not fresh (I assume dried, but want to make sure).
Great! Hope you like it! Yes, the herbs are dried 🙂
Would cab lentils work okay for this soup?
I think they will work.
I never write a review, but I just made and had the soup. It was absolutely amazing! It’s one of my new favorites. I added a bay leaf. I would use the 5 cups of water 4 was not enough.
Thank you! Yummy
Omg, I’m so happy to read this!!! Glad you liked it 🙂
I added a can of fire roasted diced tomatoes instead of tomato sauce. It brought some nice acidity to the dish.
I crisped up some bacon to garnish it with I drained most of the fat and sautéed vegetables. Added a nice layer of flavor. I used half water, half beef broth, added celery, a little vinegar at the end. Served with boars head Frankfurters!
Good flavor, but following the directions gave me raw potatoes. Even after an additional hour on the stove on low they were still hard. Might be best to par-cook them at least first. Like I said, good flavor, but had to throw it out.
Sorry to hear that. There must have been something wrong with your lentils, otherwise I’m not sure why it took so long to cook.
what’s the serving size and are the nutrition facts per serving?
Hi,
Serving size 1 and a half cups, Calories: 224, Fat: 5g, Saturated Fat: 3g, Sodium: 432mg, Potassium: 691mg, Carbohydrates: 33g, Fiber: 14g, Sugar: 1g, Protein: 12g, Vitamin A: 1755%, Vitamin C: 10.4%, Calcium: 50%, Iron: 5%
I doubled all of the ingredients except the lintels (by mistake). It turned out to be a good ratio. I small-medium diced my potatoes and the cook time was just right.
I found this served 4 for a main rather than the 6 serving size on the recipe. Really delicious. I enjoyed!
Love this recipe and have made it often! I came to make it today and the recipe is covered by ad, I couldn’t do anything to remove it. Just an FYI
I have made this several times and it is one of my absolute favorites.
Do I need to soak the lentils first?
No, there is no need to
This soup was delicious. I also added 1/8 tsp cayanne pepper and it was perfect! I only made it to use up a can of lentils i had and i was so pleasantly surprised.
I am a few years late to this recipe, but I’m so glad I found it. I wasn’t prepared for how good this recipe was going to be. I’ve made a million lentil soup recipes (my go to easy meal) and these ingredients are pretty standard for lentil soup, but the proportions must be on point because this is now my most favorite lentil soup recipe ever. I replaced the tomato products with one large chopped tomato, halved the salt, used 5 cups of water & 2.5 tsp vegetable Better Than Bullion, & added 2 handfuls shredded kale at the end. So so so good!!!! (I think the omission of celery is key- all the other flavors come through!) Thank you!!!
This is a great recipe that I have used in the past. The only issue is when I click ‘Metric’ it doesn’t work it just takes me to the top of the page again. Is this a bug?
Thanks
Hi Jack,
thank you! I’ll see, if I can fix this, so sorry about it.
Looks good! Does it work to used precooked lentils and add them at the end instead?
Yes, you can use pre-cooked lentils.
This turned out really yummy! Not sure if it was my lentils or what. But it made SO much. I was able to freeze half and still have dinner for 2 with lunch Leftovers. I had to add additional water to the full box of broth. And I added a bay leaf and spinach at the end. Will definitely be a staple.
I think the omission of celery really helps!
Excellent! The family loved it. Even the kids ate it up without one complaint. That’s a win!
Does this recipe freeze and reheat well? If I doubled it to make for future meals..
Yes, it does freeze and reheat very well.
I made this today and wow I love it. I added 4.5 cups of water and it came out perfect. I’m a nurse and trying to find quick easy recipes to make. This one fits great after a 12 hour shift. It didn’t take long and was very easy to make.
This is my favourite soup to make and eat. I added a bay leaf and some chopped celery and left out he tomato sauce. I used vegetable stock and tomato purée instead as didn’t want it tomatoey. Love the aromatic flavour from the thyme, oregano and bay leaf. My family like it a lot too and they are not lentil fans.
Thank You! I used to make my own bone broth from local grass-fed animal bones but have been spoiled by farmer friends at my Farmers Market. They make bone broth from their own animals and sell it frozen in 32-ounce containers. So, that has made it much more convenient for me since I don’t have a lot of refrigerator or freezer space for animal bones or half gallon jars of jelled bone broth. So, I use 32 oz bone broth for any soup I make. I search for recipes where that amount can make a nice batch of soup of some kind. I made this lentil and potato soup today and it is wonderful. I used up some potatoes I needed to use and had everything in this recipe on hand, I even had a small amount of Jovial organic tomato in my fridge to use up. I will make this whenever I have potatoes, jovial tomatoes, onions and carrots to use up. I make tomato bisque with broth and one and another half jar of Jovial organic tomatoes. I always have to find ways to use up the leftover diced or crushed Jovial tomatoes.
Could this be done in a crockpot?
Yes, 8 hours on low.
This looks so good! What a great lunch meal prep for the week!
What kind of potatoes should I use? Starchy or waxy?
Any potatoes will work for this recipe.
I made this soup last week and it was delicious. I left out the carrot since I didn’t have that at home. It was still perfect. The whole family (including our 4 year old daughter) loved it! I made roasted green beans on the side but ended up adding them in the soup. I would make it like this again or just leave it as written. I’m definitely keeping this recipe to make again.