I’m all about comfort food and this Lentil Potato Soup delivers. Its blend of tender lentils, diced potatoes, and fresh veggies in vegetable broth creates a satisfying bowl perfect for chilly days. I love its robust flavor and simplicity, making it an easy, nutritious meal that hits spot every time.

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I love making this easy lentil potato soup because it’s both healthy and very hearty. I started out by heating olive oil, then added chopped onions, diced carrots and celery with minced garlic.

It got me thinking about how nutritious these vegetables are and when I added the rinsed cup of green lentils, I knew this meal was perfect for cold weather. The diced potatoes add a chunky, comforting texture that keeps you full for longer.

Pouring in the vegetable broth and tossing in a bay leaf and a sprinkle of dried thyme really elevates this soup. I love that it’s a meatless meal yet packed with protein and fiber from lentils.

This recipe is one of my favorite easy soups that also work great if you are looking for a vegan dinner option. It brings together everything simple but nutritious, making it a must-try for anyone who enjoys a healthy hearty meal.

Why I Like this Recipe

I love this recipe because its super simple to make and doesn’t take forever to get on the table, so its really perfect for when im short on time.
I like how the combination of lentils and potatoes makes for a hearty and filling meal that keeps me warm on chilly days.
I also love the way the veggies come together, it gives the soup a really fresh and homey feel thats hard to beat.
And finally, the soup is healthy too which makes me feel good knowing im eating something nutritious while still enjoying a comforting bowl of food.

Ingredients

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Green lentils supply protein, fiber, and earthy flavor while keeping the soup hearty.
Potatoes add carbohydrate energy and creamy texture while making the soup filling.
Carrots bring subtle sweetness, vitamins, and vibrant color into every spoonful.
Garlic boosts flavor and offers immune support while adding a spicy warmth.
Olive oil provides healthy fats and a smooth, rich taste to balance the broth.

Ingredient Quantities

1 cup dried green lentils, rinsed

3 medium potatoes, peeled and diced

1 large onion, chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

6 cups vegetable broth

1 bay leaf

1 tsp dried thyme

2 tbsp olive oil

Salt and pepper to taste

How to Make this

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1. First, heat the olive oil in a big pot over medium heat. Add in the chopped onion, garlic, carrots and celery and cook them for about 5 minutes until they’re just starting to soften.

2. Next, toss in the diced potatoes and rinsed lentils. Stir them with your veggies.

3. Pour the 6 cups of vegetable broth into the pot. Then add the bay leaf and dried thyme.

4. Bring the whole thing to a boil then reduce the heat to let it simmer.

5. Let it simmer for about 25 to 30 minutes until the lentils and potatoes are soft and mushy.

6. Stir every now and then so nothing sticks to the bottom of the pot.

7. Once everything is tender, remove the bay leaf and season the soup with salt and pepper to taste.

8. Finally, serve the soup hot and enjoy a heartwarming bowl of comfort food on a chilly day.

Equipment Needed

1. A large pot for heating the oil and cooking the veggies and soup
2. A stove to heat the pot and bring everything to a boil
3. A cutting board for chopping the onion, garlic, carrots, celery, and potatoes
4. A chef’s knife to dice and mince all your ingredients
5. Measuring cups and spoons for the vegetable broth, olive oil, and dried thyme
6. A wooden spoon to stir the soup and prevent anything from sticking
7. A colander to rinse the lentils before adding them
8. A ladle to serve the soup into bowls

FAQ

Q: Can I use canned lentils instead of dried ones?

A: Yes, you can use canned lentils, but you'll need to reduce the broth or cooking time since they are already cooked.

Q: Do I have to peel the potatoes?

A: You don’t absolutely have to peel them; leaving the skin on adds extra texture and nutrients, though peeling gives a smoother soup.

Q: Is this soup vegan?

A: Yup, this soup is completely vegan as long as you use a veggie broth without any added animal products.

Q: Can I make this soup in a slow cooker?

A: For sure, just toss all the ingredients into the slow cooker and cook on low for about 6-8 hours.

Q: How long will the leftovers last?

A: If you store it in an airtight container in the fridge, it should be good for about 3-4 days.

EASY LENTIL POTATO SOUP Recipe Substitutions and Variations

If you dont have dried green lentils, you can use red lentils – they cook quicker and give a different texture.
You can swap regular potatoes with sweet potatoes for a slight sweetness and a twist on the classic flavor.
If you run out of vegetable broth, chicken broth or even water mixed with a bouillon cube works just fine.
Dried thyme can be replaced with fresh thyme; just use a little extra since the flavor is milder.
If celery is missing, try diced zucchini or bell pepper as a substitute to keep some crunch in the soup.

Pro Tips

1. Try toasting your spices for a minute in the olive oil before tossing in the veggies. It gives extra depth of flavor that makes the soup taste even more homemade.
2. Don’t rush the softening step for the onions and garlic. Let those simmer a bit longer so they really bring out their sweetness, but be careful not to burn them.
3. Taste and adjust your seasonings towards the end as the soup simmers. Sometimes it takes a couple of tries before you get just the right balance of salt and pepper.
4. If you like your soup thicker, you can blend a cup of it and stir it back into the pot. It makes the texture a bit creamier without needing any extra ingredients.