Go Back

Lentil Potato Soup

Lentil potato soup with tender Yukon gold potatoes and green lentils simmered until thick and hearty. Sautéed onion, carrots, and garlic build a warm spice base, then partial mashing or blending gives a silky finish.
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: 430
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a large pot over medium heat and sauté the onion and carrots for 5 minutes until the onion looks softened and translucent.
  2. Add the garlic and cook for 1 minute, then stir in the cumin, smoked paprika, turmeric, coriander, and cayenne until the spices smell toasted.
Simmer until tender
  1. Add the diced tomatoes, rinsed lentils, cubed potatoes, and vegetable or chicken broth, then bring the mixture to a boil over medium-high heat.
  2. Reduce the heat to low and simmer for 30-35 minutes until the lentils and potatoes are completely tender, stirring occasionally so nothing sticks.
Thicken, season, and serve
  1. Mash a portion of the soup for a thicker consistency, or blend partially with an immersion blender until some chunks remain.
  2. Season with the salt and lemon juice, then garnish with fresh parsley for a bright finish.

Notes

For the thickest texture, mash after simmering when the potatoes are fully soft; if you prefer a smoother soup, blend only part so green lentils still show through. Refrigerate leftovers in an airtight container for up to 4 days. Freeze for up to 3 months (thaw overnight in the fridge and reheat gently, adding a splash of broth if needed). For a dairy-free option, keep it as written and use vegetable broth; for gluten-free, ensure any broth is labeled gluten-free.