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Easy Lentil Potato Soup

5 from 1 vote
This Easy Lentil Potato Soup is a quick, hearty, and comforting meal, perfect for cold weather. Nutritious lentils combine with tender potatoes, carrots, and herbs for a protein- and fiber-rich soup that's both healthy and satisfying.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 224
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1/4 cup diced onion
  • 1 large carrot (3–4 oz), chopped
  • 2 tbsp tomato paste
  • 1/4 cup tomato sauce, optional
  • 1 1/4 cups lentils (green, brown, or mixed)
  • 12 oz potatoes, cut into bite-sized pieces
  • 2 tsp salt
  • 1/4 tsp black pepper
  • 1/4 tsp thyme
  • 1/2 tsp oregano
  • 4-5 cups water

Equipment

  • Large pot or Dutch oven
  • Wooden spoon
  • Chef’s Knife

Method
 

  1. Heat oil in a large pot or Dutch oven over medium heat. Add onion and cook for 1 minute. Add garlic and carrots; cook for 2–3 minutes, stirring frequently to prevent burning.
  2. Add tomato paste, tomato sauce (if using), and lentils. Stir well, then add potatoes.
  3. Pour in 4 cups of water and add salt, pepper, thyme, and oregano. Cover and bring to a boil, then reduce to medium-low and simmer for 25–35 minutes, until lentils and potatoes are tender.
  4. Taste and adjust seasoning with more salt and pepper if needed. Serve warm.

Notes

Use green or brown lentils for the best texture; red lentils will cook too quickly and make the soup mushy. No soaking is needed—just rinse thoroughly before cooking. Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.