Lentil Potato Soup

This Lentil Potato Soup is the perfect make ahead lunch option. It is plant based, comforting, loaded with flavor and super filling.

Soup Season is the best season!

Is there anything better than curling up with a warm bowl of soup when there is a chill in the air? As soon as the fall weather hits, I have soups, stews and chilis on repeat on my stove.

This lentil and potato soup is the best option for meal prep. It is filling on its own, but also works as a delicious side dish with the classic soup, salad and sandwich combo.

This soup freezes so well! Prepare a batch now, freeze it and pull it out of the freezer for cold winter days when you don’t want to cook.

Kitchen Tools

• Sharp knife and cutting board
• Vegetable peeler
• Measuring spoons, measuring cups and liquid measuring cup
• Mesh strainer for rinsing lentils
• Large stock pot or dutch oven

serving suggestions

I love to serve this hearty lentil and potato soup for a quick and healthy lunch. It is the perfect thing to add to your meal prep and then enjoy all week long.

The fiber from the lentil and potatoes is perfect for keeping you full. You can serve on its own with a hunk of french bread or alongside a sandwich or salad for a balanced meal.

I like to garnish with soup with some fresh parmesan cheese, chopped fresh herbs, and fresh cracked black pepper.

Ingredients

• Yellow onion
• Garlic
• Russet potatoes
• French green lentils
• Olive oil
• Salt and pepper
• Smoked paprika
• Vegetable broth
• Water
• Optional: parmesan cheese and fresh herbs for serving

Why green lentils?

There are over 7 different types of lentils and all of them have different tastes and textures. The type of lentil you choose can drastically change the dish you are making.

I chose French green lentils because they are slightly heartier than other lentils. They have a mild, nutty flavor that can be slightly peppery. The heartiness of the green lentil is the perfect contrast to the soft potato in this soup.

Brown lentils are small so they cook quickly and have a nice, earthy, mild taste. They would also work well for this soup.

Yellow and orange lentils can turn very mushy when cooked so they are not ideal for this style of soup.

How to make lentil potato soup

Step 1: Saute onion and garlic

To begin, dice yellow onion, mince garlic and peel and cube the russet potatoes and set to the side. Rinse green lentils, drain and set to the side.

Then, heat a large stock pot or dutch oven over medium low heat and add the oil, onion and garlic to the pot. Simmer, tossing frequently until the onion and garlic are soft and fragrant – about 3 minutes.

Next, season onion and garlic with the salt, pepper, and smoke paprika. Toss and continue simmering for another 2 minutes.

Step 2: Simmer lentil soup and serve

Then, pour the cubed potatoes, lentils, vegetable broth, and water into the pot. Increase heat to high and bring mixture to a boil. Reduce to a simmer, cover with a lid and simmer for about 30 minutes.

Finally, test the soup to see that the lentils are soft and cooked through.Turn off heat and stir in the white balsamic. Allow soup to cool slightly and serve with herbs and parmesan cheese.

Storage, freezing and reheating

Allow soup to cool completely and transfer to an airtight container. Store in the fridge for up to 7 days.

To store longer, transfer to a freezer safer container and freeze for up to 3 months. I like to use souper cubes for this!

Reheat soup gently from refrigerated or frozen in a sauce pan on the stove. Add extra vegetable broth to the soup as you reheat, if desired.

Check out These Other vegetarian soup recipes

• Classic Vegetable Soup (Progresso Copycat)
• Instant Pot Tomato Soup
• Sweet Potato Mushroom and Wild Rice Soup
• Vegetarian White Bean Chili

You can find the full recipe below. If you make this recipe, please rate and review it in the comments, or share it with me on Instagram!

Recipe

Lentil Potato Soup

★★★★★ 5 from 9 reviews

Make a healthy and hearth lentil and potato soup for a comforting fall meal!

Recipe By: Madeline

Prep: 10 minutesCook: 45 minutesTotal: 55 minutes

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Servings: 8 servings 1x

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Ingredients

• 1 yellow onion
• 4 cloves of garlic 
• 2 russet potatoes
• 1 cup French green lentils
• 2 tbsp olive oil
• 2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp smoked paprika
• 1 qt (4 cups) vegetable broth
• 2 cups water
• 1 tbsp white balsamic vinegar

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Instructions

1. Dice yellow onion, mince garlic and peel and cube the russet potatoes and set to the side. Rinse green lentils, drain and set to the side.
2. Heat a large stock pot or dutch oven over medium low heat and add the oil, onion and garlic to the pot. Simmer, tossing frequently until the onion and garlic are soft and fragrant – about 3 minutes.
3. Season onion and garlic with the salt, pepper, and smoke paprika. Toss and continue simmering for another 2 minutes.
4. Pour the cubed potatoes, lentils, vegetable broth, and water into the pot. Increase heat to high and bring mixture to a boil. Reduce to a simmer, cover with a lid and simmer for about 30 minutes.
5. Test to see that the lentils are soft and cooked through.Turn off heat and stir in the white balsamic. Allow soup to cool slightly and serve with herbs and parmesan cheese.

Notes

• feel free to use low sodium vegetable broth or stock 
• you can use other types of potatoes if you prefer
• freeze soup in airtight containers for up to 3 months

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.