I first cooked this Hearty Lentil and Potato Soup on a blustery weeknight and it instantly became my go-to comfort meal. It’s a rustic, nourishing bowl that balances earthy lentils, starchy potatoes, and fragrant spices — all simmered into a thick, slurpable soup that’s both budget-friendly and crowd-pleasing. Whether you want a simple weeknight dinner, a make-ahead lunch, or a warming dish to bring to a potluck, this recipe delivers reliably.
Why you’ll love this dish
This soup checks a lot of boxes: it’s economical, naturally plant-based, and stores extremely well. The combination of green or brown lentils with diced potatoes creates a satisfying texture — the lentils add protein and body while the potatoes give it a velvety, comforting bite. Smoked paprika and cumin add warmth without heat, so it’s family-friendly but still interesting.
“Comfort in a bowl — full-flavored, filling, and exactly what I want after a long day.” — a reader who made this for family dinner
When to make it:
- Weeknight dinners: quick hands-on time, long simmer.
- Meal prep: keeps well in the fridge and freezes beautifully.
- Cooler seasons: perfect for chilly days or when you want something restorative.
The cooking process explained
Step-by-step overview:
- Sweat aromatics (onion, carrots, celery) in olive oil to build the flavor base.
- Add garlic briefly so it stays bright.
- Stir in lentils, potatoes, canned tomatoes, and broth with spices.
- Simmer until lentils and potatoes are tender, about 30–40 minutes.
- Finish with greens (spinach or kale) if desired and season to taste.
This overview helps set expectations: active prep is mostly chopping and a few minutes at the stove, while the soup needs a gentle simmer to marry flavors and soften the legumes and tubers.
What you’ll need
- 2 tbsp olive oil (sub: any neutral oil)
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 1/2 cups dried green or brown lentils, rinsed (red lentils will work but cook faster and break down more)
- 3 medium potatoes, diced (Yukon Gold or russet; waxy potatoes hold shape better)
- 1 can (14.5 oz) diced tomatoes (use fire-roasted for extra depth)
- 8 cups vegetable broth (for richer flavor, use low-sodium broth and adjust salt)
- 1 tsp ground cumin
- 1 tsp smoked paprika (or sweet paprika + small pinch of cumin if you don’t have smoked)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary (crush between fingers to release oils)
- Salt and black pepper, to taste
- 2 cups fresh spinach or kale (optional; kale needs a minute longer)
- Fresh parsley, for garnish
Notes: If you need more protein, stir in cooked sausage (or a plant-based alternative) at the end. For a gluten-free bowl, this recipe is already safe as written.
Directions to follow
- Heat 2 tablespoons olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced garlic and cook 1 more minute until fragrant.
- Stir in the rinsed lentils and diced potatoes.
- Pour in the diced tomatoes with their juices and the 8 cups of vegetable broth.
- Add cumin, smoked paprika, thyme, rosemary, and a generous pinch of salt and black pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until lentils and potatoes are tender.
- If using, stir in the spinach or kale in the last 5 minutes of cooking until wilted.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if it needs brightness.
- Serve hot and garnish with chopped fresh parsley.
Best ways to enjoy it
- Serve with crusty bread or warm naan for dipping and scooping.
- Top bowls with a drizzle of extra virgin olive oil, a spoonful of Greek yogurt (or plain plant yogurt), or shaved Parmesan (if not vegan).
- Pair with a simple green salad or roasted vegetables to round out the meal.
- For a heartier bowl, add a scoop of cooked farro or barley just before serving.
Storage and reheating tips
- Refrigerate: Cool to room temperature and store in an airtight container for up to 4–5 days.
- Freeze: Portion into freezer-safe containers or bags and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm gently on the stovetop over low-medium heat, stirring occasionally. Add a splash of broth or water if it seems too thick after refrigeration.
- Food safety: Don’t leave soup at room temperature for more than 2 hours. Reheat to a full simmer (165°F / 74°C) before eating.
Pro chef tips
- Rinse the lentils: Removes debris and any bitter dust.
- Size matters: Chop vegetables roughly the same size so they cook evenly.
- Toast the spices: After adding cumin and paprika, give them 30 seconds in the pot to bloom and deepen the aroma before adding liquids.
- Timing for greens: Add spinach in the final minutes for a tender finish; kale needs a couple more minutes to lose toughness.
- Texture control: For a creamier soup, mash a cup of the cooked potatoes and lentils against the pot with a spoon, or pulse 1–2 cups with an immersion blender.
Creative twists
- Mediterranean: Add a splash of red wine vinegar, chopped olives, and finish with feta.
- Indian-inspired: Use garam masala in place of thyme/rosemary and add a pinch of turmeric.
- Smoky & meaty: Stir in chopped cooked bacon or smoked sausage toward the end.
- Creamy: Stir in a half-cup of coconut milk or cashew cream for a richer finish.
- Instant Pot: Sauté aromatics on the Sear function, then pressure-cook lentils and potatoes for 10–12 minutes, quick release.
Your questions answered
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (chopping and sautéing). Simmer time is 30–40 minutes, so plan about 50–60 minutes total.
Q: Can I use red lentils instead of green/brown?
A: Yes, but red lentils cook much faster and tend to break down into a softer, almost porridge-like texture. Reduce simmer time and watch closely.
Q: Is this soup suitable for meal prep?
A: Absolutely. It keeps well in the fridge for several days and freezes nicely. Portion into single servings for easy reheating.
Q: How can I thicken the soup?
A: Mash some of the potatoes and lentils against the pot or use an immersion blender for a creamier consistency. Cooking it a little longer with the lid off will also reduce and thicken it.
Q: Is this vegan and gluten-free?
A: As written, yes — it’s naturally vegan and gluten-free. Just be mindful of broth labels and any garnish like Parmesan.
Conclusion
If you want another take on a similar comforting bowl, check this Easy Lentil Potato Soup Recipe – Cooking LSL for a slightly different approach. For a version that mirrors the heartiness and spice balance here, see Hearty Lentil and Potato Soup – Clara quick dinners for inspiration and serving ideas.
Hearty Lentil and Potato Soup
Ingredients
Base Ingredients
- 2 tbsp olive oil or any neutral oil
- 1 large onion, diced
- 3 cloves garlic, minced
- 2 large carrots, diced
- 2 stalks celery, diced
Main Ingredients
- 1.5 cups dried green or brown lentils, rinsed (or red lentils which cook faster)
- 3 medium potatoes, diced (Yukon Gold or russet)
- 1 can (14.5 oz) diced tomatoes (fire-roasted for extra depth)
- 8 cups vegetable broth (use low-sodium for richer flavor)
Spices
- 1 tsp ground cumin
- 1 tsp smoked paprika (or sweet paprika + pinch of cumin)
- 1/2 tsp dried thyme
- 1/2 tsp dried rosemary (crushed to release oils)
- to taste salt and black pepper
Optional Ingredients
- 2 cups fresh spinach or kale (kale needs a minute longer)
- fresh parsley, for garnish
Instructions
Preparation
- Heat 2 tablespoons of olive oil in a large pot over medium heat.
- Add the diced onion, carrots, and celery. Cook, stirring occasionally, until softened, about 5 minutes.
- Add the minced garlic and cook for 1 more minute until fragrant.
Cooking
- Stir in the rinsed lentils and diced potatoes.
- Pour in the diced tomatoes with their juices and the vegetable broth.
- Add cumin, smoked paprika, thyme, rosemary, and salt and pepper. Stir to combine.
- Bring the soup to a boil, then reduce heat to low. Cover and simmer for 30–40 minutes, or until lentils and potatoes are tender.
- If using, stir in the spinach or kale in the last 5 minutes of cooking until wilted.
- Taste and adjust seasoning with more salt, pepper, or a squeeze of lemon if it needs brightness.
- Serve hot and garnish with chopped fresh parsley.
