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Lentil Potato Soup

Lentil potato soup with tender Yukon gold potatoes and hearty green lentils simmered until thick and spoonable. Sautéed onion, carrots, and garlic build a warm spice base, then the soup is partially mashed or blended for a silky texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and carrots for 5 minutes until slightly softened.
  2. Add the garlic and cook for 1 minute, then stir in cumin, smoked paprika, turmeric, coriander, and cayenne.
Simmer until tender
  1. Add the diced tomatoes, rinsed lentils, cubed potatoes, and broth, then bring the soup to a boil.
  2. Reduce the heat to a simmer and cook for 30-35 minutes, until the lentils and potatoes are completely tender, with visible bubbling throughout.
Thicken and season
  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 salt and a squeeze of lemon juice, then garnish with fresh parsley.

Notes

For the best texture, partially mash or blend only part of the soup so you keep visible lentils and potato cubes. Store leftovers in the refrigerator up to 4 days and reheat gently on the stove or microwave. Freezing works well for up to 3 months—thaw overnight before reheating. For a dairy-free swap, simply serve with more lemon juice and parsley; the soup is naturally vegetarian if you use vegetable broth.