You know that feeling when you need a meal that feels like a warm hug from the inside out? That’s exactly what this Lentil Potato Soup is for. It was created on one of those endlessly rainy afternoons when the grocery delivery was late, and the pantry was my only inspiration. I pulled out a bag of lentils, a few humble potatoes, and some wilting veggies and decided to see what magic I could make. The result was this soul soothing, incredibly satisfying soup that has become our family’s ultimate comfort food. It’s the proof that with a handful of simple ingredients and one pot, you can create something truly nourishing and delicious.
Let’s talk about the bowl of comfort you’re about to make. The foundation is a deeply savory, aromatic broth built on sautéed onions, garlic, carrots, and celery. Warm spices like curry powder, paprika, and cumin add a subtly earthy, rich, and complex flavor that feels gourmet, not spicy. The tender potatoes and green or brown lentils cook down to create a soup that’s hearty, thick, and wonderfully filling. A final stir of fresh spinach or kale adds a pop of color and a nutritious boost. It’s creamy (without any cream!), rustic, and the definition of a wholesome meal.
Why This Soup Belongs in Your Regular Rotation
- One Pot Wonder: Minimal dishes mean maximum enjoyment and easy cleanup.
- Pantry Powerhouse: Built from affordable, long lasting staples you likely already have.
- Meal Prep Champion: Makes a large batch that tastes even better the next day and freezes beautifully.
- Naturally Wholesome: Packed with plant based protein, fiber, and vegetables; it’s comfort food you can feel good about.
Pro Tips for the Best Lentil Potato Soup
- Sauté Your Aromatics: Don’t rush the first step! Sautéing the onion, garlic, carrot, and celery (the mirepoix) until soft and fragrant is crucial for building a deep, flavorful base for your soup.
- “Bloom” the Spices: After adding the tomato paste, curry powder, paprika, and cumin to the pot, sauté them for a full minute. This quick cook in oil wakes up the spices’ essential oils, transforming their flavor from flat to fantastically aromatic.
- The Blending Secret (Don’t Skip It!): Using an immersion blender to partially puree the soup is the game changer. It thickens the broth naturally, makes it creamy and luxurious, and helps the flavors meld perfectly. Blend just until you reach your desired consistency; some whole lentils and potato chunks should remain for texture.
- Add Greens at the End: Stir the spinach or kale in during the last 2-3 minutes of cooking, just until wilted. This preserves their bright color, fresh flavor, and nutritional value.
Make Ahead, Storage & Freezing Instructions
Make Ahead: This soup is a fantastic make ahead meal. The flavors deepen and improve overnight. Cook it completely, let it cool, and store it in the refrigerator for up to 4 days.
Storage & Reheating: Store leftovers in an airtight container in the refrigerator. They will keep for 4-5 days. Reheat gently on the stovetop over medium low heat or in the microwave, adding a splash of broth or water if the soup has thickened too much.
Freezing Instructions: This soup freezes exceptionally well. Allow it to cool completely, then portion into freezer safe containers or bags, leaving an inch of space for expansion. It will keep for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture of the potatoes may soften slightly upon thawing, but the flavor will be outstanding.
Step by Step Instructions
1Build the Flavor Base: In a large Dutch oven or soup pot, heat the olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for 6-8 minutes, stirring occasionally, until the vegetables have softened and the onion is translucent. Add the minced garlic and cook for 1 more minute until fragrant.
2Bloom the Spices: Push the vegetables to the side of the pot. Add the tomato paste, curry powder, paprika, cumin, salt, and pepper directly to the hot pot surface. Let it cook for 30 seconds, then stir it into the vegetables and cook for another full minute. This toasts the spices and tomato paste, unlocking their full potential.
3Simmer to Perfection: Add the diced potatoes, dry lentils (no need to soak!), vegetable broth, and the bay leaf to the pot. Stir well to combine. Increase the heat to high and bring the soup to a boil. Once boiling, immediately reduce the heat to low, cover the pot with a lid, and let it simmer gently for 25-30 minutes. The soup is ready when both the lentils and potatoes are tender.
4Thicken & Finish: Carefully remove and discard the bay leaf. Using an immersion blender, pulse the soup 5-8 times right in the pot until it is partially pureed and has reached your desired creamy consistency. (Alternatively, transfer 2-3 cups of soup to a traditional blender, blend until smooth, and stir it back into the pot).
5Add Greens & Serve: Stir in the handfuls of fresh spinach or kale and let them wilt in the hot soup for 2-3 minutes. Taste the soup and adjust the seasoning with more salt and pepper if needed. Ladle into bowls and serve hot.
Ingredient Substitutions
Dietary Swaps:
- Vegan/Vegetarian: The recipe is naturally vegan as written. Ensure your vegetable broth is certified vegan.
- Gluten Free: This soup is naturally gluten free. Double check that your vegetable broth and all spices are certified gluten free.
Common Substitutes:
- Lentils: Green or brown lentils hold their shape best. You can use red lentils, but note they cook faster and will break down completely, creating a thicker, smoother soup.
- Potatoes: Yukon Gold or Russet potatoes are perfect. Sweet potatoes would also be a delicious, nutrient rich swap.
- Greens: Spinach, kale, Swiss chard, or even chopped collard greens all work wonderfully. For heartier greens like kale or collards, add them a few minutes earlier to ensure they become tender.
- Broth: Vegetable broth keeps it vegetarian, but chicken broth can be used for a different flavor profile.
- Spices: Don’t have curry powder? A pinch of turmeric and garam masala can approximate it. Smoked paprika can add a lovely depth in place of sweet paprika.
Serving Suggestions
This soup is a complete meal in a bowl, but it loves to be accompanied. Serve it with a thick slice of crusty artisan bread, garlic toast, or homemade croutons for dipping. A simple side like a lemony arugula salad or a grilled cheese sandwich makes for the perfect cozy dinner.
For drink pairings, a dry, crisp cider or a light Pinot Noir complements the earthy lentils beautifully. A malty brown ale is also a great match. For a non alcoholic option, try sparkling water with lemon or a warming cup of herbal tea.
Frequently Asked Questions (FAQ)
Do I need to soak the lentils first?
No! One of the best things about this soup is that you use dry, unsoaked lentils. They cook perfectly in the simmering broth along with the potatoes.
Can I make this in a slow cooker or Instant Pot?
Yes!
• Slow Cooker: Sauté the veggies and bloom the spices in a skillet first (for best flavor), then transfer everything to the slow cooker. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
• Instant Pot: Use the Sauté function for steps 1 & 2. Add all other ingredients (except greens), secure the lid, and cook on High Pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick release. Stir in greens.
My soup is too thick. How can I thin it out?
Simply stir in additional vegetable broth or water, ½ cup at a time, over low heat until you reach your preferred consistency.
How can I add more protein?
For a heartier version, add 1 cup of cooked, shredded chicken or turkey when you stir in the greens. A can of drained and rinsed white beans (like cannellini) would also work well.
Equipment List
- Large Dutch Oven or Heavy Bottomed Soup Pot (6 quart or larger): Essential for even cooking and making a big batch.
- Immersion Blender (Highly Recommended): The easiest tool for creating that creamy, thick texture right in the pot. A traditional countertop blender works as a backup.
- Sharp Chef’s Knife & Cutting Board: For prepping all the fresh vegetables.
- Wooden Spoon or Spatula: For stirring and sautéing.
- Ladle: For serving your delicious soup.
Hearty Lentil Potato Soup
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 large yellow onion finely diced
- 3 garlic cloves minced
- 2 carrots finely diced
- 2 celery stalks finely diced
- 2 tablespoons tomato paste
- 1 teaspoon curry powder
- 1 teaspoon paprika sweet or smoked
- ½ teaspoon ground cumin
- Salt and black pepper to taste
- 1 ¼ pounds potatoes Yukon Gold or Russet, peeled and cut into bite sized chunks
- 1 cup green or brown lentils rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 2 large handfuls fresh baby spinach or chopped kale
Instructions
- In a large soup pot or Dutch oven, heat olive oil over medium heat. Add onion, carrot, and celery. Sauté for 6-8 minutes until softened. Add garlic and cook for 1 more minute.
- Add tomato paste, curry powder, paprika, cumin, salt, and pepper. Stir and cook for 1 minute to toast the spices.
- Add the potatoes, lentils, vegetable broth, and bay leaf. Stir to combine.
- Increase heat to high and bring to a boil. Once boiling, reduce heat to low, cover, and simmer for 25-30 minutes, until lentils and potatoes are tender.
- Remove the bay leaf. Use an immersion blender to partially puree the soup until it reaches a creamy but still chunky consistency. (Alternatively, blend 2-3 cups of soup in a traditional blender and stir back into the pot).
- Stir in the spinach or kale and cook for 2-3 minutes until wilted. Taste and adjust seasoning. Serve hot.
