Go Back
Bowl of hearty lentil and potato soup garnished with fresh herbs

Hearty Lentil and Potato Soup

A warm and comforting lentil and potato soup, perfect for cozy nights in, packed with nourishing ingredients and delightful flavors.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 tablespoon olive oil For sautéing
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 2 medium carrots, diced
  • 2 stalks celery, diced
For the Soup
  • 1 cup dried green or brown lentils, rinsed
  • 2 medium potatoes, peeled and cubed
  • 6 cups vegetable or chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon smoked paprika
  • to taste Salt and black pepper
Garnishes (Optional)
  • Chopped fresh parsley For garnish
  • Lemon wedges For serving

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the onion and sauté until translucent, about 5 minutes.
  2. Stir in the garlic, carrots, and celery. Cook for an additional 3-4 minutes until the vegetables are tender.
  3. Add the lentils and potatoes to the pot. Stir well to combine.
Cooking
  1. Pour in the broth and bring the mixture to a boil. Once boiling, reduce heat to low and let it simmer for about 30-35 minutes, or until the lentils and potatoes are tender.
  2. Stir in the thyme, smoked paprika, and season with salt and pepper. Taste and adjust seasoning as needed.
  3. If desired, blend part of the soup using an immersion blender for a creamier texture, while leaving some whole for added substance.
  4. Serve hot, garnished with chopped parsley and lemon wedges.

Notes

For the best flavor, use fresh vegetables. You can substitute dried lentils with canned, but be sure to adjust cooking times accordingly. If you have sweet potatoes, feel free to swap them for regular potatoes. Leftovers can be stored in an airtight container in the fridge for up to 5 days. To freeze, place in freezer-safe containers for up to 3 months. Reheat on the stovetop or microwave.