Hearty Lentil and Potato Soup is a warm and filling bowl that brings together the earthy flavor of lentils with the comforting texture of tender potatoes. This soup is perfect for chilly days when you want something simple but satisfying. With a blend of spices, veggies, and a thick broth, it feels like a big, cozy hug in a bowl.
I love making this soup because it’s really easy to prepare and fills the kitchen with a wonderful smell. One of my favorite things is how the lentils naturally thicken the soup, so there’s no need to add cream or anything fancy. I usually simmer it low and slow to let all the flavors come together nicely — that’s when it tastes the best!
When I serve this soup, I like to add a little sprinkle of fresh herbs on top and some crusty bread on the side for dipping. It’s the kind of meal that feels like it was made just for me, and every spoonful is warm and comforting. If you haven’t tried it yet, this Hearty Lentil and Potato Soup is definitely worth a spot on your dinner list!
Key Ingredients & Substitutions
Lentils: Brown or green lentils are great because they hold their shape well during cooking. If you want a softer soup, red or yellow lentils work, but they cook faster and can get mushy.
Potatoes: Yukon Gold or russet potatoes work well here. Yukon Golds hold together nicely, while russets break down a bit to add creaminess. Sweet potatoes can be a fun swap for a slightly sweeter flavor.
Broth: Vegetable broth keeps the soup light and vegan, but chicken broth adds extra depth if you’re not vegetarian. Low-sodium versions help you control the salt level better.
Spices & Herbs: Cumin and smoked paprika give a warm, earthy flavor. If you don’t have smoked paprika, regular paprika or a pinch of chili powder can be fine alternatives. Fresh rosemary adds a nice aroma; dried rosemary works too but use less.
How Do You Get the Right Soup Thickness and Texture?
Getting this soup just right means balancing the broth, lentils, and potatoes so it’s thick but still spoonable. Here’s what I do:
- Simmer gently so the lentils cook evenly without breaking apart too much.
- Remove some soup and blend it partially or mash a few potatoes to naturally thicken the broth without adding cream.
- Adjust the liquid at the end if it’s too thick by adding a splash of broth or water.
- Stir often in the last 10 minutes to prevent sticking and help break down potatoes slightly.
These simple steps help make a perfectly hearty, comforting soup every time.
Equipment You’ll Need
- Large heavy-bottom pot – perfect for even cooking and simmering your soup without burning.
- Wooden spoon – great for stirring gently without scratching your pot.
- Chef’s knife – for chopping potatoes, carrots, and onions easily and safely.
- Cutting board – keeps your workspace clean and stable while chopping.
- Immersion blender (optional) – helps thicken the soup by blending a portion smoothly without extra dishes.
Flavor Variations & Add-Ins
- Add diced smoked sausage or bacon for a smoky twist and richer flavor.
- Stir in kale or spinach near the end for added green veggies and nutrients.
- Use curry powder instead of cumin and paprika for an Indian-inspired flavor.
- Add a squeeze of lemon juice or a splash of vinegar at the end to brighten the flavors.
How to Make Hearty Lentil and Potato Soup
Ingredients You’ll Need:
- 1 ½ cups brown or green lentils, rinsed and drained
- 2 medium potatoes, peeled and diced into 1-inch cubes
- 2 medium carrots, peeled and chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 2 cups water
- 2 tablespoons olive oil
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 bay leaf
- 1 sprig fresh rosemary (plus extra for garnish)
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped, for garnish
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and chop the vegetables. Cooking time is around 30 to 40 minutes, making the total time about 40 to 50 minutes until your soup is ready to enjoy.
Step-by-Step Instructions:
1. Sauté the Vegetables:
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring often, until it becomes soft and translucent, about 5 minutes.
2. Add Spices and Garlic:
Stir in the minced garlic, ground cumin, and smoked paprika. Cook for about 1 minute until the spices release a wonderful aroma.
3. Add Lentils, Potatoes, and Carrots:
Pour in the rinsed lentils, diced potatoes, and chopped carrots. Stir well to coat the vegetables with the spices and oil.
4. Add Broth and Herbs:
Pour in the vegetable broth and water. Add the bay leaf and fresh rosemary sprig. Stir everything together.
5. Simmer the Soup:
Bring the soup to a boil. Then reduce heat to low and cover the pot. Let it simmer gently for 30 to 40 minutes, or until the lentils, potatoes, and carrots are tender.
6. Season and Thicken:
Remove the bay leaf and rosemary sprig. Add salt and freshly ground black pepper to taste. For a thicker soup, use an immersion blender to blend about one-third of the soup, or mash some of the potatoes and lentils with a spoon. Stir well to combine.
7. Serve and Garnish:
Ladle the hot soup into bowls. Sprinkle with chopped fresh parsley and place a small rosemary sprig on top for a lovely touch. Serve with crusty bread on the side if you like.
Enjoy your warm, hearty lentil and potato soup that’s both healthy and comforting!
Can I Use Red Lentils Instead of Brown or Green Lentils?
Yes, you can! Red lentils cook faster and tend to break down more, creating a creamier texture. Just reduce the simmering time to about 20-25 minutes to avoid overcooking.
How Should I Store Leftover Lentil and Potato Soup?
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The soup may thicken when chilled—add a splash of broth or water to loosen it when reheating.
Can I Prepare This Soup in Advance?
Absolutely! Prepare the soup up to step 6, then cool it completely before refrigerating. When ready to eat, reheat and add any fresh herbs or garnishes just before serving for the best flavor.
What Can I Substitute for Fresh Rosemary?
If you don’t have fresh rosemary, dried rosemary works—use about half the amount since it’s more concentrated. Alternatively, thyme or sage can add a nice herbal note as well.