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    Home » Soup Recipes

    Lentil Potato Soup

    BY: Ben Rayl UPDATED: February 11, 2025 9 Comments

    RecipeVideoPrintComments
    5 from 6 votes

    This ridiculously easy lentil potato soup is a must-try during the fall! It's packed with hearty vegetables like celery, carrots, and potatoes that taste delicious cooked with nutritious brown or green lentils in chicken broth.

    Lentil soup is the perfect healthy vegan meal to make for your family any time of the day!

    lentil potato soup with carrots in a white bowl
    Contents
    • 🥣 Easy Lentil Potato Soup Recipe
    • 🍽 Ingredient notes
    • 🔪 How to make
    • 🥗 What to serve with
    • 📖 Variations
    • 🙋 Frequently Asked Questions
    • 🧊 Storing and ♨️ Reheating
    • 👪 Serving size
    • 🎥 Video
    • 📋 Recipe
    • 💬 Comments

    🥣 Easy Lentil Potato Soup Recipe

    Plant-based meals don't get any better than good old cooked lentils in a hearty vegetable soup that only takes 1 hour to prepare in a single kitchen pot.

    Most of the ingredients for this lentil soup are staple pantry ingredients that can easily be substituted for whatever fresh veggies you have at home.

    My dad is always a bit skeptical of vegan recipes when I make them, as he likes a bit of meat with his soups like chicken noodle soup or cabbage roll soup with ground beef, but he devoured this comforting vegetable lentil potato soup in a hurry last week.

    I always like to use fresh ingredients in the kitchen, and this wonderful recipe allows me to use as many veggies as possible.

    Since it is 100% vegetarian and full of fiber, protein, and vitamins, it is suitable for everyone to enjoy!

    🍽 Ingredient notes

    Lentil potato soup does not require much cooking equipment to prepare this dish, just a large pot for cooking the ingredients and a chopping board.

    I always recommend using fresh vegetables to create a richer flavor in soups and whatever veggies are in season.

    • 2 large yellow potatoes peeled and diced
    • 2 medium carrots peeled and diced
    • 2 stalks celery thinly sliced
    • 4 cloves garlic finely chopped
    • 1 onion finely chopped
    • 2 tablespoon butter
    • 2 cups green or brown lentils rinsed and drained
    • 8 cups chicken stock or vegetable stock

    Substitutions

    Vegetables

    Like all great vegetable recipes, the vegetables you use in the dish are easily substituted with whatever you have in the pantry staples or what's in the season to give it more sweetness with butternut squash, sweet potato, or additional heat with fresh jalapenos.

    Tip: you can use canned potatoes if you do not have fresh potatoes. It works great for this soup!

    Lentils

    It's best to use green or brown lentils for this recipe, as they retain their shape better during cooking, although red lentils and black lentils will work just as well.

    🔪 How to make

    Learn how to make this absolutely delicious lentil potato soup in an hour with my easy step-by-step instructions and video walkthrough.

    Prepare Ingredients

    The preparation process is chopping all the veggies into small cubes.

    Potatoes.

    chopping potatoes

    Carrots.

    chopping carrots

    Celery.

    chopping celery

    Garlic.

    chopping garlic

    Onion.

    chopping onion

    Cooking Instructions

    Step 1

    Set a pot or dutch oven over medium heat with the butter inside.

    butter in a pan

    Step 2

    Add potatoes, chopped celery, carrots, finely chopped onion, and garlic for several minutes until softened and brown slightly.

    vegetables in pan

    Step 3

    Next, add the dried lentils

    lentils cooking in a pan

    Step 4

    Add chicken broth, salt, and crushed black pepper to taste.

    broth in a cooking pan

    Step 5

    Turn the heat to medium-low and let the pot simmer with the lid on for 45 minutes until the carrots, lentils, and potatoes have completely softened, and the liquid has thickened slightly. Stirring occasionally, so nothing sticks to the bottom of the pot.

    simmering soup

    Step 6

    Serve immediately and enjoy!

    serving lentil potato soup

    Cooking Tips

    For a thicker soup, mix 2 tablespoons of cornflour with water and add that to the soup. It will start to thicken instantly as the soup gets hotter.

    A good cooking tip for cooking lentils is to soak them in a bowl of water for a minimum of 2 hours before cooking them. Dried lentils are heavy on the stomach, and soaking them eases digestion and reduces cooking time.

    bowl  lentil potato soup

    🥗 What to serve with

    Lentil potato soup is always on the menu in my house. Although it is filling on its own, I usually serve it with some type of bread like homemade Challah bread, garlic bread, or fresh sourdough bread, and sometimes a quick and tasty sautéed cabbage with bacon pieces as a side dish.

    📖 Variations

    Lentil potato soup is a versatile dish you can make with or without adding meat or vegetables to the recipe.

    Whichever way you cook this lentil and potato soup, it will be amazingly delicious!

    Green lentils, sausage, and potato soup

    Give the lentil potato soup a meaty twist by adding 2 pounds of Italian sausage.

    Chop the sausage into small cubes and sauté it with the potatoes and carrots before simmering with the chicken stock. You can also use chopped chicken, turkey, or minced beef.

    Red lentil, sweet potato & ham hock Soup

    This variation uses sweet potatoes instead of regular potatoes to give the lentil soup more sweetness. 

    The vegetables are sautéed with olive oil and tomato paste for extra layers of flavor before adding the red lentils and stock. Serve with chopped fresh cilantro.

    🙋 Frequently Asked Questions

    Can you use canned cooked lentils?

    Yes, you can use canned lentils for making lentil potato soup. Just make sure to rinse and drain them before adding them to the pot and check the cooking instructions on the label, as most canned lentils will cook quicker.

    Can lentil soup be canned?

    Yes, however, you'll need a pressure canner to safely cook and store lentil soup. Due to it's low acidity this is the only way to process and store homemade soup.

    What type of lentils is best for lentil soup?

    Green or brown lentils are best used for this delicious lentil & potato soup. They hold their shape better during boiling rather than red/yellow lentils that disintegrate after 15 minutes of cooking, which is good for creamy soups, but not so much for hearty vegetable soups.

     lentil potato soup

    🧊 Storing and ♨️ Reheating

    Soups are great for eating during the week for lunch or dinner, and store ideally refrigerated for several days and even frozen.

    In the Fridge

    Once the soup has cooled down, you can transfer the leftovers to a smaller airtight container or keep it in the pot to store in the fridge for 5 days.

    In the Freezer

    Transfer the leftover soup into a freezer container with an airtight lid and place it in the freezer for up to 6 months.

    How to Reheat

    Reheating soup is easy! Place refrigerated or frozen soup in a sauce pan with adequate space. Reheat on low to medium heat until your soup reaches your desired temperature.

    👪 Serving size

    This lentil potato soup recipe will give you approximately 6 large bowl servings, but I usually scale up and double the recipe so that I can enjoy a bowl in the evening for the following days. If you have extra potatos you can make some delicious roasted Hasselback potatoes as a side dish.

    🎥 Video

    Nothing is better than snuggling up near the fire in fall with a bowl of irresistible hot lentil soup! I also recommend you to try my hearty sopa de fideo recipe. The perfect mexican noodle soup to try in a taco tuesday!

    📋 Recipe

    lentil potato soup with carrots in a white bowl

    Lentil Potato Soup

    This ridiculously easy lentil potato soup is a must-try during the fall! It's packed with hearty vegetables like celery, carrots, and potatoes that taste delicious cooked with nutritious brown or green lentils in chicken broth.
    5 from 6 votes
    Print Pin Rate Save Saved! Share
    Course: Appetizer, Lunch, Side Dish, Soup
    Cuisine: Mediterranean
    Prep Time: 15 minutes minutes
    Cook Time: 45 minutes minutes
    Total Time: 1 hour hour
    Servings: 6 Servings
    Calories: 460kcal
    Author: Ben Rayl

    Ingredients
     

    • 2 large potatoes - peeled and diced
    • 2 medium carrots - peeled and diced
    • 2 stalks celery - thinly sliced
    • 4 cloves garlic - finely chopped
    • 1 onion - finely chopped
    • 2 tablespoons butter
    • 2 cups green lentils - rinsed and drained
    • 8 cups chicken stock - or vegetable stock

    Instructions

    • In a large soup pot, melt the butter over medium heat then add the potatoes, carrots, celery, garlic and onion and cook until softened, about 5 - 6 minutes.
    • Add the lentils and broth, generously salt and pepper, then simmer, stirring occasionally, for about 45 minutes - or until the vegetables have softened and the soup has thickened.

    Video

    Notes

    • For a thicker soup, mix 2 tablespoons of cornflour with water and add that to the soup. It will start to thicken instantly as the soup gets hotter.
    • A good cooking tip for cooking lentils is to soak them in a bowl of water for a minimum of 2 hours before cooking them. Dried lentils are heavy on the stomach, and soaking them eases digestion and reduces cooking time.
     
    Looking for soup recipe ideas? I have diverse collection of delicious and easy to make soup recipes your whole family will love.

    Nutrition

    Calories: 460kcal | Carbohydrates: 76g | Protein: 28g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 10mg | Sodium: 500mg | Potassium: 1606mg | Fiber: 23g | Sugar: 10g | Vitamin A: 3503IU | Vitamin C: 31mg | Calcium: 86mg | Iron: 7mg

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    Reader Interactions

    Comments

      5 from 6 votes (5 ratings without comment)

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      Recipe Rating




    1. Ellen Fourie

      April 26, 2013 at 9:52 pm

      Please explain the 8 cups of stock, how many stock cubes do you use??

      Reply
    2. Tania Rodríguez

      January 20, 2014 at 8:32 pm

      love it!!!!

      Reply
    3. Simply Delicious Lentil Soup!

      March 17, 2014 at 1:31 pm

      […] The recipe is here: https://comfortablefood.com/delicious-lentil-soup/ […]

      Reply
    4. Christine

      August 18, 2015 at 4:08 pm

      I just made this and it is quite nice. Halving all the ingredients still makes a lot.

      Reply
    5. Anonymous

      October 08, 2015 at 5:49 am

      Optional add ons might be raw or frozen spinach or kale, low-fat sausage or chicken sausage or turkey...

      Reply
    6. Anonymous

      December 13, 2015 at 4:57 pm

      Loved it! Added some spinach towards the end

      Reply
    7. Minaz Mohamed

      December 02, 2023 at 10:33 pm

      2 cups dry lentils or cooked?

      Reply
      • Arya

        March 22, 2024 at 9:45 pm

        5 stars
        This soup was a hit with the fam! We substitute zucchini for the celery and it's delicious. It's part of our Ramadan Iftar rotation now!

        Reply

    Primary Sidebar

    Chef Ben Rayl

    Hi, I'm Ben!

    I believe comfort food unites us, and I want to inspire you to cook at home with everyday ingredients. It is easier and takes less time than you think, costs less than eating out, and tastes a million times better.Read More

    Feel free to share our recipes on your blog using a photo and link back to the original recipe.

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