This lentil potato soup is the ultimate cozy comfort food. Brown or green lentils and chunky potatoes are seasoned with cumin and smoked paprika, then simmered until tender. It’s a simple pantry-friendly dinner you can have ready in about an hour.
Lentils are a reliable pantry staple for nights when fresh groceries are low or you need a quick, nourishing meal. With a bag of dried lentils, a few pantry ingredients, and some potatoes, you can make a hearty soup in roughly one hour that’s both filling and flavorful.
This soup is easily made vegan by using vegetable broth, and it’s flexible — add extra vegetables or swap spices to suit your taste. Serve with crusty bread for a satisfying dinner, or pair it with a favorite loaf for extra comfort.
Recipe ingredients
Ingredient notes
- Lentils: Brown lentils are used here; they’re common and hold their shape while still becoming tender. Green lentils work similarly.
- Broth/stock: Use store-bought or homemade broth. For a vegan version, use vegetable broth.
- Smoked paprika: Adds depth; regular paprika works if you don’t have smoked paprika on hand.
- Potatoes: Waxy or all-purpose potatoes (like yellow/Yukon Gold) are best. Waxy potatoes hold their shape and often don’t need peeling.
Step by step photos
1. Pick through the dried lentils to remove any small pebbles or debris. Rinse the lentils well and drain.
2. Wash and dry the potatoes, then cut them into roughly 1-inch cubes. Avoid cutting them much smaller so they don’t disintegrate while the lentils cook. Peeling is optional if using thin-skinned potatoes.
3. Chop the onion into small pieces; precise cuts aren’t necessary.
4. Heat oil in a large soup pot or Dutch oven over medium-high heat. Add the chopped onion when the oil is hot.
5. Cook the onion for 4–5 minutes, stirring frequently, until translucent and just beginning to brown.
6. Add kosher salt, cumin, smoked paprika, and black pepper. Stir and cook for about 30 seconds until the spices are fragrant. Lower the heat if the spices risk burning.
7. Stir in the tomato paste and cook another 30 seconds so it melds with the onion and spices.
8. Add the potatoes, lentils, an undrained can of diced tomatoes, 6 cups of broth (more if needed), and a bay leaf. Stir to combine.
9. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
10. Simmer for 30–35 minutes, stirring occasionally. If the liquid evaporates too quickly, add more broth. Press any potato pieces that float back into the liquid to ensure even cooking.
11. Test the potatoes by piercing a cube with a fork — it should give easily. Taste a lentil to ensure it’s soft.
12. Remove from heat and stir in 1–2 tablespoons lemon juice (or red wine vinegar). Adjust seasoning with additional lemon, salt, or pepper to taste.
Tips and tricks
- Cook at a gentle simmer, not a rolling boil. A simmer produces small, even bubbles and wisps of steam — this helps lentils become tender without turning grainy and keeps potato chunks intact.
- If the soup reduces too much while simmering, add additional broth as needed.
- Add chopped celery and/or carrot with the onion for extra flavor and heartiness.
- Customize the spice profile: try dried thyme, rosemary, crushed red pepper flakes, or coriander for different flavor notes.
Recipe FAQs
Brown lentils are the standard choice here because they soften but still hold their shape. Green lentils are a suitable alternative with similar texture and cook time.
Waxy potatoes (red, new, fingerlings) or all-purpose yellow/Yukon Gold work best because they keep their shape during simmering. Thin-skinned varieties often don’t need peeling, which saves prep time.
Garnish with cilantro or parsley, a dollop of Greek yogurt or sour cream (if not vegan), cracked black pepper, red pepper flakes, and a lemon wedge. Serve with crusty bread, crackers, a green salad, or steamed vegetables. For more protein, pair with grilled fish or chicken.
Store leftovers in an airtight container in the refrigerator for 3–4 days. You can freeze the soup for 2–3 months but expect the potato texture to soften further after freezing and thawing.
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📖 Recipe
Lentil Potato Soup
This hearty lentil and potato soup is ready in about an hour and is seasoned with cumin, smoked paprika, and lemon for bright finishing flavor.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Entree, Main course
- Method: Stove top
- Cuisine: American
- Diet: Vegan (when made with vegetable broth)
Ingredients
- 1 ½ cups (295 g) dried brown or green lentils, picked through, rinsed, and drained
- 20 ounces (567 g) potatoes, about 4 cups when cut into 1-inch cubes
- 2 cups (227 g) chopped onion (about 2 medium)
- 3 tablespoons oil
- 1 ½ teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt, or to taste
- ½ teaspoon black pepper, or to taste
- 3 tablespoons tomato paste
- 6–8 cups broth or stock (for vegan soup use vegetable broth)
- One 14.5 ounce (411 g) can diced tomatoes, undrained
- 1 bay leaf
- 1–2 tablespoons lemon juice (or red wine vinegar)
Instructions
- Pick through the lentils to remove any debris, then rinse and drain.
- Scrub potatoes and cut into 1-inch (2.5 cm) cubes. Peeling is optional for thin-skinned varieties.
- Chop the onion.
- Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and cook, stirring frequently, for 4–5 minutes until translucent and starting to brown.
- Add cumin, smoked paprika, kosher salt, and black pepper. Stir and cook about 30 seconds until fragrant. Lower heat if needed to avoid burning.
- Stir in tomato paste and cook another 30 seconds until incorporated.
- Add lentils, cubed potatoes, 6 cups broth, the undrained can of diced tomatoes, and bay leaf. Stir to combine. Bring to a boil, then reduce heat to a simmer. Cook, stirring occasionally, for 30–35 minutes, or until potatoes and lentils are tender. Add more broth if the soup reduces too quickly.
- When tender, remove from heat and stir in 1 tablespoon lemon juice (or red wine vinegar). Taste and adjust with more lemon, salt, or pepper as desired.
Notes
Waxy potatoes hold their shape best in soups and often don’t require peeling. Examples include red potatoes, new potatoes, and fingerlings. Yellow/Yukon Gold potatoes are a good all-purpose choice.
If using fine-grain salt instead of kosher salt, start with ¾ teaspoon and adjust after tasting.
While simmering, press any potato cubes that float back into the liquid to ensure even cooking.
Garnish options: cilantro, plain Greek yogurt or sour cream, cracked black pepper, red chili flakes, and lemon wedges.
Nutrition
- Serving Size: 1/6 recipe
- Calories: 334
- Sugar: 8.1 g
- Sodium: 790 mg
- Fat: 8.7 g
- Saturated Fat: 1 g
- Carbohydrates: 48.1 g
- Fiber: 8.8 g
- Protein: 16 g
- Cholesterol: 0 mg