Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It’s also budget friendly and tastes delicious!
Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Today I want to share a delicious recipe for a meatless soup that tastes great, and is really simple to prepare.  Even though I am not a vegetarian, my husband and I often enjoy meatless meals.

I’m always on the lookout for meatless recipes, especially because one of our sons (and his girlfriend) are vegetarians. This recipe for lentil potato soup is a yummy recipe I’m positive they will enjoy!

Even if you are NOT a vegetarian, I’m confident you are going to enjoy this delicious meatless soup, full of protein and fiber! 

Lentils are such a wonderful source of protein and prebiotic fiber, and are low in fat, too! These wonderful legumes are available in grocery stores everywhere (found with the dried beans). Lentils are also quite inexpensive and are a great item for the pantry, because of their long shelf life.

The addition of potatoes, carrots, onion, tomato sauce, garlic, celery and spices give this soup great flavor, as well. You’ll also love how simple it is to make, which is an added bonus! Here’s how to make lentil potato soup.

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A Word About The Lentils

For this recipe I used a combination of three types of lentils I already had in our pantry: red lentils, green lentils and brown lentils. If you only have ONE type of lentils to use (preferably brown, black, or green) that will still be absolutely delicious, as well.

I don’t recommend using all red lentils because they can become soft and “mushy” when cooked for a long time, more so than the other three varieties.

Before beginning to cook this soup, rinse the raw, dried lentils and drain them very well. Repeat this 2-3 times, then set the rinsed and dried lentils aside, to be added later to the soup.

Lentils (red, green and brown) are rinsed and drained, then set aside in bowl.

How To Make The Soup

Now it’s time to prepare the soup. In a large cooking pot (or Dutch oven), heat vegetable oil on medium heat.

Stir in diced onion, and cook this for about 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot, and stir to combine.

Continue to cook the veggies for 3 minutes, stirring often, so the garlic doesn’t burn and become bitter.

Diced onions are cooked in oil in a large soup pot.Diced carrots, celery and minced garlic are added to the pan and cooked.

Add the drained lentils, tomato paste and tomato sauce to the pot. Stir well, to combine these ingredients. Cook on medium heat for 1 minute, stirring often.

Lentils, tomato paste and tomato sauce are added to the soup pot.

Add The Potatoes And Spices

Stir in 4 cups of water (or chicken broth) into the veggies, then add the potato chunks. The potatoes can either be peeled or not, depending on your personal preference. We leave them on (after washing them well).

I also use a combination of russet potatoes, red potatoes and a couple yukon gold potatoes. You can use only one kind of potato if that’s what you have, just be sure to use ¾ pound total of bite-sized potato pieces.

Stir in salt, pepper, dried thyme and oregano until they’re incorporated into the soup.

Water and bite-sized potatoes are added to the soup pot.Salt, pepper, oregano and thyme are stirred into the lentil potato soup.

Time To Cook The Soup

Put a lid on the soup pot and let the soup come to a boil. Turn the heat down to Medium-Low. Continue cooking the soup (covered) on a low simmer for between 30-35 minutes, stirring occasionally.

Take a taste. The lentil potato soup is done cooking when the lentils AND the potato chunks are soft and tender. Season the soup to taste with additional salt and pepper, if necessary.

The lentil potato soup is fairly thick in density. If you want it to be more “soupy” in texture, stir in a bit more water (about ½ -1 cup), and make sure the soup is heated through before serving. 

A pot of lentil potato soup is ready to serve, after cooking for 35 minutes.

Serve The Lentil Potato Soup

Ladle the hot lentil potato soup into serving bowls, and serve this dish hot! We enjoyed the soup with a slice of homemade garlic butter naan bread (recipe coming soon) on the side!

The naan was perfect for this thick soup and we enjoyed dipping pieces of it into the soup and scooping up lentils and veggies. YUM!

A close up photo of the lentil potato soup, served in a white bowl.A white bowl of lentil potato soup, with garlic butter naan bread on the side.

I hope you have the opportunity to try this delicious, meatless soup, and trust you will enjoy it as much as we do. It is a filling, hearty soup I am confident you’re going to like!

Thanks for stopping by, and please come back again soon for more family-friendly recipes. Take care, may God bless you… and have a GREAT day!

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious soup recipes to choose from, including:

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Recipe adapted from (and with thanks to): Mira, at cookinglsl.com/easy-lentil-potato-soup-recipe/

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
Lentil Potato Soup
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 

Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Category: Main Dish, Soup
Cuisine: American
Keyword: lentil potato soup
Servings: 6
Calories Per Serving: 234 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • Tablespoons vegetable oil
  • cup yellow onion diced
  • 2 medium carrots peeled, diced
  • 1 stalk celery diced
  • 3 cloves garlic minced
  • ¼ cup tomato sauce
  • 2 Tablespoons tomato paste
  • cups lentils rinsed, drained well
  • 2 teaspoons salt
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ teaspoon dried thyme
  • 4 cups water OR chicken broth + more, as need to thin soup
  • ¾ pound potatoes (russet, red, Yukon- or combo) cut in bite-sized pieces
Instructions
  1. Rinse lentils and drain 2-3 times. Set aside.

  2. In a large cooking pot, heat oil on Medium. When oil is hot, stir in onion; cook 1 minute, stirring often. Add diced carrots, celery, and minced garlic to the pot; stir to combine. Cook for 3 minutes, stirring often so garlic doesn't burn.

  3. Add drained lentils, tomato paste and tomato sauce. Stir well, to combine. Cook on Medium heat for 1 minute, stirring often.

  4. Stir in water (or chicken broth), then add potatoes, salt, pepper, dried thyme and oregano. Stir until they're incorporated into the soup.

  5. Cover the pot and let soup come to a boil. Turn heat down to Medium-Low. Continue cooking (covered) on a low simmer for 30-35 minutes; stir occasionally. Soup is done when lentils AND potatoes are soft/tender. Taste, then add additional salt and pepper, if desired. TIP: If you want soup to be less thick, stir in more water (½ -1 cup); make sure soup is heated through. 

  6. Ladle the hot soup into serving bowls, and serve immediately! Enjoy! Any leftovers can be easily re-heated.

Nutrition Facts
Lentil Potato Soup
Amount Per Serving (1 (1/6 of total))
Calories 234 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Trans Fat 0.02g
Polyunsaturated Fat 2g
Monounsaturated Fat 1g
Sodium 898mg39%
Potassium 829mg24%
Carbohydrates 38g13%
Fiber 15g63%
Sugar 4g4%
Protein 12g24%
Vitamin A 3577IU72%
Vitamin C 11mg13%
Calcium 50mg5%
Iron 4mg22%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Lentil Potato Soup is a hearty and filling meatless soup that serves 6 and is easy to make. It's also budget friendly and tastes delicious!

Lentil Potato SoupLentil Potato Soup

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