There are some meals that feel like a hug in a bowl, and for me, this Hearty Lentil and Potato Soup is exactly that. It’s wholesome, vegan, budget-friendly, and packed with flavor that makes you feel cared for with every spoonful. Whether you’re chasing away the winter chill or just need an easy weeknight dinner, this soup is the kind of comfort food that makes busy evenings just a little bit calmer.
Growing up in Texas, lentils weren’t exactly the star of the dinner table. But once I discovered how hearty (and forgiving!) they are, this soup became one of my go-to recipes—especially on those nights when the kids are “starving” five minutes after lunch.
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Why You’ll Love This Hearty Lentil and Potato Soup
- Nourishing & filling – Lentils and potatoes together make it a complete, stick-to-your-ribs kind of meal.
- Vegan & family-friendly – Great for meatless Mondays or when you’re cooking for a crowd with different diets.
- Budget-conscious – Dried lentils and potatoes are inexpensive pantry staples that go a long way.
- One-pot wonder – Fewer dishes = happier mom. Enough said.
What Does Hearty Lentil and Potato Soup Taste Like?
Think cozy Mediterranean flavors with a hint of smokiness from paprika and warmth from rosemary and thyme. The lentils give it a nutty earthiness, while the potatoes make it creamy and hearty. Add in fresh spinach at the end, and you’ve got brightness that balances everything beautifully.
Ingredients You’ll Need for Hearty Lentil and Potato Soup
One of the best things about this Hearty Lentil and Potato Soup is that it’s built on humble, everyday ingredients that come together to create something truly nourishing. Think of it as a pantry-friendly recipe that can rescue you on those “what’s for dinner?” nights. Here’s everything you’ll need:
- Olive oil (2 tablespoons): The base of flavor—adds richness and helps sauté the veggies.
- Onion (1 large, diced): Sweet and savory, onion lays the foundation for the broth’s flavor.
- Garlic (3 cloves, minced): A must-have in any comforting soup, garlic deepens the savory taste.
- Carrots (2 large, diced): Add sweetness, color, and nutrition.
- Celery (2 stalks, diced): Provides crunch and that classic soup aroma we all love.
- Lentils (1½ cups dried green or brown, rinsed): The star of the show! Lentils make this soup hearty, protein-rich, and satisfying without any meat.
- Potatoes (3 medium, diced): Tender and creamy, they balance the lentils beautifully.
- Diced tomatoes (1 can, 14.5 oz with juices): Brings brightness and a slight tang, which balances the earthy lentils.
- Vegetable broth (8 cups): The liquid base—choose a good-quality broth for the best flavor.
- Spices:
- Ground cumin (1 teaspoon) – warm and earthy.
- Smoked paprika (1 teaspoon) – adds a gentle smokiness.
- Dried thyme (½ teaspoon) – herbal depth.
- Dried rosemary (½ teaspoon) – a cozy, woodsy note.
- Salt and black pepper, to taste: Essential for balancing flavors.
- Fresh greens (2 cups spinach or kale, optional): Stirred in at the end, they add freshness and nutrition.
- Fresh parsley, for garnish: A bright finishing touch.
👉 If you love soups that highlight simple, nourishing vegetables, you might also enjoy my Butternut Squash Kale and White Bean Soup—another hearty bowl that’s perfect for cooler days.
Step-by-Step Instructions for Making Hearty Lentil and Potato Soup
Making this Hearty Lentil and Potato Soup is simple and rewarding. Each step builds layers of flavor, turning basic pantry staples into a comforting, soul-warming meal. Let’s walk through it together:
Step 1: Sauté the Aromatics
Start by heating 2 tablespoons of olive oil in a large soup pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery. Cook them gently for about 5 minutes, stirring occasionally, until the onion turns translucent and the carrots begin to soften.
👉 This step is like the foundation of a house—you want it strong and flavorful because everything else will build on it.
Step 2: Add Garlic and Toast the Spices
Stir in the minced garlic and let it cook for about a minute until it smells fragrant (but not burnt—garlic burns quickly!). Sprinkle in your cumin, smoked paprika, thyme, and rosemary. Let the spices toast with the veggies for another 30 seconds to 1 minute.
This short step makes a big difference—warming the spices releases their essential oils, which deepens the soup’s flavor.
Step 3: Add Lentils, Potatoes, and Broth
Now the hearty part begins! Add the rinsed lentils and diced potatoes to the pot, followed by the canned diced tomatoes (with juices) and 8 cups of vegetable broth. Give everything a good stir, then season with a pinch of salt and black pepper.
Raise the heat to bring the mixture to a boil, then reduce it to low. Cover and let it simmer for 30–40 minutes, stirring occasionally. This gives the lentils and potatoes time to soften and soak up all those beautiful flavors.
Step 4: Stir in the Greens (Optional but Lovely)
If you’re using spinach or kale, add it during the last 5 minutes of cooking. The greens will wilt just enough to keep their vibrant color and nutrients intact. It’s like giving your Hearty Lentil and Potato Soup a fresh, garden-inspired touch.
Step 5: Taste and Adjust
Before serving, give your soup a taste test. Add more salt or pepper if needed—sometimes just a tiny pinch at the end makes all the flavors pop.
Step 6: Serve with Garnish
Ladle the soup into bowls, sprinkle with fresh parsley, and serve hot. For an extra cozy touch, pair it with a slice of warm, crusty bread.
👉 If you enjoy hearty soups like this one, you’ll also love my Crock Pot Potato Soup—another family favorite that’s creamy, comforting, and easy to prepare.
Tips and Tricks for Perfect Hearty Lentil and Potato Soup
- Don’t skip toasting the spices – It makes all the difference in flavor.
- Lentil choice matters – Green or brown lentils hold their shape; red lentils will give you a mushier soup.
- Chunk size counts – Dice potatoes and carrots evenly so they cook at the same rate.
- Batch-friendly – Double the recipe and freeze half for busy nights.
- Kid trick – Mash a few potatoes into the broth to make it creamier (my kids love it this way!).
Storage for Hearty Lentil and Potato Soup
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Cool completely, then freeze in portions for up to 3 months. Reheat on the stove with a splash of broth or water.
FAQs
Can I make this in a slow cooker?
Yes! Just sauté the onion, garlic, and spices first, then transfer everything to your slow cooker and cook on low for 6–8 hours.
What if I don’t have smoked paprika?
Regular paprika works fine—add a dash of chili powder if you want a little kick.
Can I make it oil-free?
Absolutely. Sauté your veggies in a splash of broth instead of olive oil.
Conclusion
This Hearty Lentil and Potato Soup is everything comfort food should be: nourishing, flavorful, and made with simple ingredients you probably already have at home. Next time you’re craving something cozy but easy, grab a pot, and let this recipe warm your kitchen (and your heart).
If you loved this, you might also enjoy my Butternut Squash Kale and White Bean Soup or my Crock Pot Potato Soup for more cozy bowl inspiration.
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Print
Hearty Lentil and Potato Soup – 5 Reasons You’ll Love This Cozy Bowl
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Appetizer, Dinner, Lunch, Soup
- Method: Stovetop
- Cuisine: Mediterranean
- Diet: Vegan
Description
A nourishing vegan soup packed with lentils, potatoes, and Mediterranean spices—perfect year-round comfort food.
Ingredients
2 tablespoons olive oil
1 large onion, diced
3 cloves garlic, minced
2 large carrots, diced
2 celery stalks, diced
1½ cups dried green or brown lentils, rinsed
3 medium potatoes, diced
1 can (14.5 oz) diced tomatoes, with juices
8 cups vegetable broth
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon dried thyme
½ teaspoon dried rosemary
Salt and black pepper, to taste
2 cups fresh spinach or kale (optional)
Fresh parsley, for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery; sauté about 5 minutes until softened and onion is translucent.
2. Stir in minced garlic and cook 1 minute until fragrant. Add cumin, smoked paprika, thyme, and rosemary; toast briefly with the vegetables.
3. Add rinsed lentils, diced potatoes, diced tomatoes with juices, and vegetable broth. Season with salt and black pepper.
4. Bring to a boil, then reduce heat to low, cover, and simmer 30–40 minutes, stirring occasionally, until lentils and potatoes are tender.
5. If using spinach or kale, stir it in during the final 5 minutes to wilt.
6. Taste and adjust seasoning with additional salt and pepper as needed.
7. Serve hot, garnished with fresh parsley.
Notes
Rinse lentils well to remove excess starch and any debris.
For a thicker soup, simmer uncovered for a few extra minutes; for a thinner soup, add a splash of broth or water.
Green or brown lentils hold their shape best; red lentils will become softer and creamier.
Add a squeeze of lemon or a dash of red wine vinegar at the end for brightness (optional).
Leftovers keep 4–5 days refrigerated; the soup thickens as it sits—loosen with broth when reheating.
This recipe is naturally vegan and gluten-free (confirm broth is gluten-free).
