This lentil potato soup is the ultimate cozy comfort food. Tender lentils and chunky potatoes are simmered with cumin and smoked paprika until soft and flavorful. It’s an easy pantry dinner you can make in about an hour.
Keeping dried lentils in the pantry is a great way to be ready for nights when fresh groceries are sparse or you just need a simple, satisfying meal. With a bag of lentils and a few pantry staples plus potatoes, you can have a hearty soup on the table in roughly an hour.
This recipe is easily adapted to be vegan by using vegetable broth. It’s also very flexible — add extra vegetables or swap spices to suit your taste.
Serve this filling lentil potato soup with crusty bread for a complete meal. A slice of a savory quick bread makes an especially good pairing.
Recipe ingredients
Ingredient notes
- Lentils: Brown lentils work well here — they’re common and hold their shape while still becoming tender. Green lentils are a good alternative.
- Broth/stock: Use store-bought or homemade broth. Any type works; choose vegetable broth to keep the soup vegan.
- Smoked paprika: Adds a smoky depth. If you don’t have smoked paprika, regular paprika is an acceptable substitute.
- Potatoes: Waxy or all-purpose potatoes are best. I used yellow potatoes (similar to Yukon Gold). Thin-skinned varieties don’t need to be peeled.
Step by step photos
1. Pick through the dried lentils and remove any small stones or debris. Rinse the lentils well and drain them.
2. Wash and dry the potatoes, then cut them into roughly 1-inch chunks. Don’t cut them much smaller or they may break down before the lentils finish cooking. Peeling is optional for thin-skinned potatoes.
3. Chop the onions into smallish 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 and cook, stirring, for 4–5 minutes until translucent and beginning to brown.
5. Add kosher salt, cumin, smoked paprika, and black pepper to the onions. Stir and cook for about 30 seconds, until the spices are fragrant. Lower the heat if needed to avoid burning.
6. Stir in the tomato paste and cook another 30 seconds to incorporate it with the onions and spices.
7. Add the cubed potatoes, rinsed lentils, an undrained can of diced tomatoes, and 6 cups of broth or stock. Add a bay leaf and stir to combine.
8. Bring the soup to a boil, then reduce the heat so it simmers gently. Simmer for 30–35 minutes, stirring occasionally. Add more broth if too much liquid evaporates.
9. Test doneness by piercing a potato cube with a fork — it should slide in easily. Taste a lentil to ensure it’s tender.
10. Turn off the heat and stir in 1 tablespoon lemon juice (or red wine vinegar). Taste and adjust salt, pepper, and acid as desired.
Tips and tricks
- Cook the soup at a gentle simmer rather than a rolling boil. A simmer (small even bubbles and light steam) keeps the lentils tender and helps the potatoes hold their shape.
- If the pot is losing too much liquid while cooking, add more broth to keep the ingredients submerged.
- Add chopped celery or carrot with the onion if you want extra flavor and texture.
- Customize the spice mix: try dried thyme, rosemary, coriander, or a pinch of red pepper flakes for heat.
Recipe FAQs
Brown lentils are a reliable choice because they hold their shape while becoming tender. Green lentils work similarly. Avoid red lentils if you want distinct lentil texture, since they tend to break down quickly.
Waxy potatoes (red, new, or fingerling) hold their shape best in soups. Yellow potatoes, like Yukon Gold, are an all-purpose option that works nicely too. Thin-skinned varieties can be left unpeeled to save time.
Garnish with cilantro or parsley, a dollop of Greek yogurt or sour cream (skip for vegan), lemon wedges, cracked pepper, or red pepper flakes. Serve with crusty bread, crackers, or a green salad for a complete meal. Pairing with grilled fish or chicken adds protein.
Store leftovers in a sealed container in the fridge for 3–4 days. The soup can be frozen for 2–3 months, though the potatoes may soften further after freezing and reheating.
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Ham and White Bean Chowder
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📖 Recipe
Lentil Potato Soup
This hearty lentil and potato soup comes together in about 1 hour and is flavored with cumin, smoked paprika, and lemon.
- Author: Kate
- 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 (optional)
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 (2.5 cm) 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 (any type; use vegetable broth to keep it vegan)
- 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. Peel if desired.
- Chop the onion.
- Heat oil in a Dutch oven or large pot over medium-high heat. Add onion and cook 4–5 minutes until translucent and beginning to brown.
- Add cumin, smoked paprika, kosher salt, and black pepper. Stir and cook about 30 seconds until fragrant.
- Stir in tomato paste and cook about 30 seconds more until incorporated.
- Add lentils, cubed potatoes, 6 cups broth, undrained diced tomatoes, and bay leaf. Bring to a boil, then reduce to a simmer. Cook 30–35 minutes, stirring occasionally, until lentils and potatoes are tender. Add more broth if needed.
- Remove from heat and stir in 1 tablespoon lemon juice (or red wine vinegar). Taste and adjust seasoning with additional lemon, salt, or pepper as desired.
Notes
Waxy potatoes hold their shape best in soups and often don’t require peeling. Yellow potatoes are a good all-purpose option. If substituting fine-grain salt for kosher salt, start with about ¾ teaspoon and adjust to taste.
Press any potato cubes that rise above the liquid back into the broth while cooking so they cook evenly.
Garnish ideas: cilantro, plain Greek yogurt or sour cream (omit for vegan), cracked black pepper, red chili flakes, or 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