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Lentil Potato Soup

Lentil potato soup with tender Yukon gold potatoes and hearty green or brown lentils simmered until rich and thick. Aromatic sautéed onion, carrots, and garlic build depth, then the soup is simmered and lightly mashed or partially blended for a creamy texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Vegetables and legumes
  • 1.5 cup green or brown lentils Rinsed.
  • 2 lb Yukon gold potatoes Peeled and cubed.
  • 2 carrots Diced.
  • 1 onion Diced.
  • 4 garlic Minced.
  • 14 oz diced tomatoes 1 can, drained if packed in heavy liquid; otherwise use as is.
Broth, seasonings, and finishing
  • 6 cup vegetable or chicken broth
  • 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
  • 0.25 fresh parsley For serving, chopped.
  • 0.25 lemon juice For serving.

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat 2 tablespoons olive oil in a large pot over medium heat, then add the onion and carrots. Sauté for 5 minutes, stirring occasionally, until softened and lightly fragrant.
  2. Add the minced garlic and cook for 1 minute, stirring constantly so it doesn’t brown. Sprinkle in the cumin, smoked paprika, turmeric, coriander, and cayenne, then stir for 30 seconds to toast the spices.
Simmer until tender
  1. Add the diced tomatoes, rinsed lentils, cubed potatoes, and broth to the pot. Bring the mixture to a boil, then reduce heat to a steady simmer.
  2. Simmer for 30-35 minutes, stirring occasionally, until the lentils and potatoes are completely tender. Keep the lid slightly ajar if needed so the soup thickens.
Thicken and season
  1. Mash a portion of the soup directly in the pot for a thicker consistency, or blend partially with an immersion blender. Blend just until creamy in places, leaving some chunks for texture.
  2. Season with salt and a squeeze of lemon juice, then taste and adjust to your preference. Garnish with fresh parsley right before serving.

Notes

For the best texture, mash or partially blend while the soup is hot so it thickens quickly; if it gets too thick, loosen with a splash of broth. Store leftovers in the refrigerator up to 4 days (reheat gently on the stove). Freeze for up to 3 months, then thaw and reheat with a little broth to restore thickness. For a dairy-free swap, keep it as written (no dairy is needed), and for lower-sodium, use low-sodium broth and reduce the added salt slightly.