Can I use canned lentils?

Yes. Drain and rinse them first, then add during the last 10 minutes of cooking so they don’t get mushy.

Can I make this in a slow cooker?

Definitely. Cook on low for 6–7 hours or high for 3–4, then stir in greens and lemon juice before serving.

How do I thicken or thin the soup?

Simmer uncovered to thicken or mash some potatoes and lentils. Add broth or water to thin.

Can I blend it for a smoother texture?

Yes. Use an immersion blender for partial or full blending, depending on your preference.

How do I reheat leftovers?

Warm gently on the stove with a splash of broth or water. The flavors deepen overnight.

Can I freeze this soup?

Yes. Cool completely, then freeze up to 3 months. Thaw overnight and reheat with extra broth if needed.

Lentil Potato Soup recipe | Simple & Hearty Comfort Meal

Name: Lentil Potato Soup recipe | Simple & Hearty Comfort Meal
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mediterranean / Middle Eastern inspired
Ingredients: 1 tablespoon olive oil; 1 medium onion, chopped; 3 garlic cloves, minced; 2 medium carrots, chopped; 2 tablespoons tomato paste; 1/2 cup tomato sauce (optional); 1 cup green lentils (or mix of green, brown, and red split); 2 cups small red or yellow potatoes, diced; 6 cups water or vegetable broth; 1 teaspoon salt (adjust to taste); 1/2 teaspoon black pepper; 1 teaspoon cumin; 1 teaspoon paprika; 1/2 teaspoon thyme or parsley; 2 cups spinach or kale (optional, stirred in at end)

Description

Hearty, wholesome, and full of flavor, this Lentil Potato Soup is the ultimate comfort meal that’s easy to make and perfect for busy weeknights.

Ingredients

Scale

1 tablespoon olive oil

1 medium onion, chopped

3 garlic cloves, minced

2 medium carrots, chopped

2 tablespoons tomato paste

1/2 cup tomato sauce (optional)

1 cup green lentils (or mix of green, brown, and red split)

2 cups small red or yellow potatoes, diced

6 cups water or vegetable broth

1 teaspoon salt (adjust to taste)

1/2 teaspoon black pepper

1 teaspoon cumin

1 teaspoon paprika

1/2 teaspoon thyme or parsley

2 cups spinach or kale (optional, stirred in at end)

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Instructions

1. Heat olive oil in a large pot over medium heat.

2. Add chopped onion, garlic, and carrots. Sauté for about 5 minutes until soft and fragrant.

3. Stir in tomato paste and optional tomato sauce. Cook for 1–2 minutes to deepen flavor.

4. Add rinsed lentils, diced potatoes, herbs, and spices. Stir to coat everything evenly.

5. Pour in water or broth. Bring to a boil, then reduce heat and simmer for 35–40 minutes.

6. Check potatoes and lentils for tenderness using a fork.

7. Adjust seasoning with salt and pepper to taste.

8. For a creamier texture, blend part or all of the soup before serving.

9. Serve warm with crusty bread or a green salad.

Notes

For added greens, stir in spinach or kale at the end of cooking.

To make it kid-friendly, blend partially or fully for a smooth texture.

Use vegetable broth instead of water for richer flavor.

Refrigerate leftovers up to 4 days or freeze up to 2 months.

Avoid using only red split lentils, as they cook too fast and change texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup Recipes
Method: One-pot stovetop (slow cooker optional)
Cuisine: Mediterranean / Middle Eastern inspired

Nutrition

Serving Size: 1 bowl (about 1.5 cups)
Calories: 220
Sugar: 6g
Sodium: 480mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 9g
Protein: 10g
Cholesterol: 0mg