Go Back

Lentil Potato Soup

Lentil potato soup that’s hearty and thick, simmered until green lentils and Yukon gold potatoes are fully tender. Blend or mash for a creamy texture with visible lentils, carrots, and potato cubes.
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: 420
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the aromatics
  1. Heat olive oil in a large pot over medium heat. Sauté onion and carrots for 5 minutes, stirring often, until softened and glossy.
  2. Add garlic and cook for 1 minute. Stir continuously until fragrant, about 60 seconds, without browning.
  3. Stir in cumin, smoked paprika, turmeric, coriander, and cayenne. Cook for 30 seconds to bloom the spices, turning them slightly darker.
Simmer until tender
  1. Add diced tomatoes, rinsed lentils, cubed potatoes, and broth to the pot. Bring everything to a boil over medium-high heat, then watch for rapid bubbling.
  2. Reduce heat and simmer for 30-35 minutes until lentils and potatoes are completely tender. Keep a gentle simmer with steady bubbles across the surface.
Thicken and finish
  1. Mash a portion of the soup for a thicker consistency, or blend partially with an immersion blender. Stop when the soup looks creamy but still shows lentil texture.
  2. Season with salt and a squeeze of lemon juice. Taste and adjust, then serve with fresh parsley on top.

Notes

For the thickest texture, mash after simmering so the potatoes help naturally thicken the broth; you can also partially blend for a creamier body while keeping some lentils intact. Store leftovers in the refrigerator up to 4 days and reheat gently on the stove with a splash of broth if needed; freezing is yes—cool completely first and thaw overnight in the fridge. For a lighter option, use vegetable broth and reduce cayenne slightly to keep the flavor balanced without extra heat.