Lentil and Potato Soup

Picture a bowl of lentil and potato soup, steaming and fragrant, filled with vibrant, earthy aromas that invite a sense of warmth and comfort.

There’s something incredibly soothing about this Mediterranean classic, perfect for cozy evenings.

This simple yet hearty dish transforms humble ingredients into a delightful symphony of flavors as it simmers gently.

Let’s bring this nourishing soup to life and enjoy its comforting embrace.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 cutting board
• 1 chef’s knife
• 1 measuring cup
• 1 ladle
• 4 soup bowls

Ingredients

• 1 cup green lentils, rinsed
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 medium potatoes, peeled and diced
• 3 carrots, sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 6 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons fresh parsley, chopped

Cook & Prep Time

To efficiently manage your time while preparing and cooking Lentil and Potato Soup, here is a timeline that incorporates prep work, cooking activities, and additional time for reading the recipe:

1. Read the Recipe (5 minutes)
   • Before starting, take a few minutes to read through the entire recipe to familiarize yourself with the steps and guarantee you have all the necessary ingredients and equipment.
2. Prep Time (15 minutes)
   • 0:00 – 5:00 minutes: Gather all ingredients and equipment. Rinse the lentils, peel and dice the potatoes, chop the onion, mince the garlic, and slice the carrots.
   • 5:00 – 10:00 minutes: Measure out the olive oil, ground cumin, paprika, salt, black pepper, and vegetable broth. Chop the fresh parsley.
   • 10:00 – 15:00 minutes: Arrange all prepped ingredients within easy reach of your cooking area.
3. Cook Time (40 minutes)
   • 15:00 – 20:00 minutes: Heat olive oil in a large pot over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes.
   • 20:00 – 21:00 minutes: Stir in the minced garlic and cook for an additional minute.
   • 21:00 – 23:00 minutes: Add the diced potatoes and sliced carrots to the pot and stir well.
   • 23:00 – 24:00 minutes: Sprinkle with ground cumin and paprika, then stir to coat the vegetables.
   • 24:00 – 25:00 minutes: Pour in the rinsed lentils and vegetable broth.
   • 25:00 – 26:00 minutes: Season with salt, black pepper, and add the bay leaf.
   • 26:00 – 30:00 minutes: Bring the soup to a boil.
   • 30:00 – 55:00 minutes: Reduce heat to low and simmer for 30 minutes, or until lentils and potatoes are tender.
4. Resting Time (10 minutes)
   • 55:00 – 56:00 minutes: Remove the bay leaf and stir in fresh parsley.
   • 56:00 – 65:00 minutes: Let the soup rest for 10 minutes to enhance the flavors.
5. Serve
   • 65:00 minutes: Serve the soup in bowls and enjoy.

Adjust the steps as necessary, especially if you need more time for certain tasks.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add the chopped onion and sauté until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional minute.

Add the diced potatoes and sliced carrots to the pot and stir well.

Sprinkle with ground cumin and paprika, then stir to coat the vegetables.

Pour in the rinsed lentils and vegetable broth.

Season with salt, black pepper, and add the bay leaf.

Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes, or until lentils and potatoes are tender.

Remove the bay leaf and stir in fresh parsley.

Let the soup rest for 10 minutes before serving to enhance the flavors.

Serving Tips

• Crusty Bread: Pair with a warm, crusty bread to soak up the flavorful broth.
• Side Salad: Serve with a fresh green salad for a light and invigorating contrast.
• Yogurt Dollop: Top with a spoonful of plain yogurt for added creaminess and tang.
• Grated Cheese: Sprinkle with grated Parmesan or cheddar for a savory touch.
• Lemon Wedge: Add a lemon wedge on the side for a zesty kick when squeezed over the soup.

Storage

Store leftover Lentil and Potato Soup in an airtight container in the refrigerator for up to 3 days.

For longer storage, freeze it for up to 3 months.

Freezing

To freeze lentil and potato soup, cool it completely.

Transfer to airtight containers and leave space for expansion.

Label with the date.

Store for up to 3 months.

Thaw in the fridge.

Reheating

Reheat lentil and potato soup gently on the stovetop over low heat, stirring occasionally.

Alternatively, microwave in a covered dish, stirring midway, to guarantee even heating and maintain flavor.

Final Thoughts

Lentil and Potato Soup is a hearty and nutritious meal that’s perfect for any occasion.

With its simple ingredients and straightforward cooking process, it’s an accessible dish for cooks of all levels.

Whether you’re seeking a comforting lunch or a wholesome dinner, this Mediterranean-inspired soup delivers warmth and flavor.

Adjust the seasoning to your taste and feel free to add your favorite garnishes.

Pair it with crusty bread, and you have a satisfying, complete meal.

Enjoy the delightful blend of lentils and vegetables in every spoonful.

Frequently Asked Questions

Can I Use Red Lentils Instead of Green Lentils?

Yes, you can substitute red lentils for green lentils. Red lentils cook faster, so adjust the simmering time to about 20 minutes. Expect a creamier texture and slightly sweeter flavor, enhancing the soup’s overall richness.

Is It Possible to Make This Soup in a Slow Cooker?

Yes, you can make this soup in a slow cooker. Sauté onions and garlic first, then transfer all ingredients except parsley to the slow cooker. Cook on low for 6-8 hours. Stir in parsley before serving.

How Can I Make This Soup Spicy?

To spice up the soup, add 1-2 teaspoons of cayenne pepper or red pepper flakes during cooking. These spices will provide a bold kick, enhancing depth and warmth. Balance with a dollop of cooling yogurt.

What Are Some Protein Additions for This Soup?

Add protein by incorporating cooked chicken breast or turkey slices for a lean option. For a richer flavor, try diced tofu, sautéed shrimp, or crumbled sausage. Each choice enhances texture and adds savory depth to the soup.

Can I Substitute Sweet Potatoes for Regular Potatoes?

You can substitute sweet potatoes for regular potatoes. Expect a sweeter, richer flavor profile. Sweet potatoes will soften faster, so monitor the cooking time. They add a vibrant color and pair well with the spices in the recipe.

Lentil and Potato Soup

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 40 minutes mins

Resting Time 10 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main

Cuisine Mediterranean

Servings 4 servings

Equipment

• 1 Large pot
• 1 Wooden spoon
• 1 Cutting board
• 1 Chef's knife
• 1 measuring cup
• 1 Ladle
• 4 soup bowls

Ingredients

  

1x2x3x

• 1 cup green lentils rinsed
• 2 tablespoons olive oil
• 1 medium onion chopped
• 2 cloves garlic minced
• 2 medium potatoes peeled and diced
• 3 carrots sliced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 6 cups vegetable broth
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 bay leaf
• 2 tablespoons fresh parsley chopped

Instructions

 

• Heat olive oil in a large pot over medium heat.
• Add the chopped onion and sauté until translucent, about 5 minutes.
• Stir in the minced garlic and cook for an additional minute.
• Add the diced potatoes and sliced carrots to the pot and stir well.
• Sprinkle with ground cumin and paprika, then stir to coat the vegetables.
• Pour in the rinsed lentils and vegetable broth.
• Season with salt, black pepper, and add the bay leaf.
• Bring the soup to a boil, then reduce heat to low and simmer for 30 minutes, or until lentils and potatoes are tender.
• Remove the bay leaf and stir in fresh parsley.
• Let the soup rest for 10 minutes before serving to enhance the flavors.

Notes

To add more depth to the flavor, consider adding a splash of lemon juice or a pinch of chili flakes for a bit of heat. You can also garnish with a dollop of yogurt or a sprinkle of grated cheese for added richness. Adjust the seasoning to taste and enjoy with crusty bread for a hearty meal.

Tried this recipe?Let us know how it was!

Cynthia Weatherford

Cynthia Weatherford is a seasoned chef and culinary enthusiast who serves as the Recipe creator of Somonday. With decades of experience in the kitchen and a passion for exploring diverse cuisines, Cynthia brings a blend of creativity and technique to every dish. Known for transforming simple ingredients into show-stopping meals, Cynthia believes that cooking is an art form anyone can master. Dedicated to inspiring home cooks, Cynthia shares approachable recipes, pro tips, and culinary wisdom to make every meal memorable.