Soup

Ever have one of those days where dinner just… sneaks up on you? Hearty lentil and potato soup has bailed me out more times than I can count. You raid the pantry, spot a lonely bag of lentils and a few potatoes hanging out—suddenly, magic. It’s no-fuss, forgiving, and fills up even my bottomless-pit brother. So, if you want a meal that’s tasty, nourishing, and super doable after work (or in pajamas, I’m not judging), let’s get into it.

Why You’ll Love This Recipe

Honestly, there are dozens of reasons I come back to this one. For starters, it’s just so hearty. Lentils plus potatoes? That’s comfort squared. Second, it’s absurdly budget-friendly. You can feed the whole gang for less than you’d think, and it somehow tastes like a five-star restaurant dish. (Don’t ask me how. Lentils must be magic beans.)

The real kicker is how customizable it is. No carrots in the fridge? Skip ‘em. Want it spicy? Chuck in some chili flakes. It’s practically bulletproof. Once, I dumped in a can of tomatoes by accident and, hey—you know what, it slapped.

And the leftovers? Even better the next day. Flavor party in your lunchbox.

I made this hearty lentil and potato soup for my picky eaters, and everyone went back for seconds. Who knew something so simple could taste so good?

How To Make Potato Lentil Soup

Don’t overthink this part. Grab a big pot and start by sautéing onions until soft (don’t worry about perfectly tiny chops). Then toss in garlic. Keep the heat gentle so nothing scorches. In with the lentils, diced potatoes, maybe some chopped carrot or celery if you have them around.

Now, for the broth: chicken, veggie, whatever. Toss in a can of tomatoes if you’re feeling wild. No one will stop you. Season generously—salt, pepper, a bay leaf if you’re fancy. Simmer until the lentils and potatoes are tender. Taste, then panic over your salt content, then relax when you realize it tastes great.

You can totally blend part of it if you want something creamy, but honestly, chunky is where the fun’s at. Serve it hot with a squeeze of lemon if you remember. Drool. Repeat.

What lentils to use in this Easy Lentil Potato Soup Recipe?

Okay, so you walk into the store and there are like six kinds of lentils. Here’s the deal—brown or green lentils work perfectly for hearty lentil and potato soup. They hold their shape but still get soft enough to melt in your mouth. Red lentils cook down faster and make the soup creamier, almost mushy, which isn’t a crime if you like it like that (sometimes I do, if we’re being honest).

Avoid the big black beluga ones or those tiny French puy lentils unless you want a firmer, almost salad-y vibe. If you’re working with split red lentils, be ready—their texture’s way different, so you’ll get a much smoother, almost stew-ish soup.

My go-to? Brown lentils. Cheap, easy to find, and never let me down. Seriously, I always keep an extra bag in the back of my cabinet—like an edible insurance policy.

What kind of potatoes to use in this lentil potato soup?

Surprisingly, not all potatoes are created equal for soup. If you’re after that classic “sticks to your ribs” effect, use a Yukon Gold or russet. Those break down a little and make the soup extra velvety. Red potatoes? Sure, they hold up well, but you’ll get more of a chunky vibe. Don’t use new potatoes unless you want little potato marbles floating around (hey, maybe you do).

Peel them or don’t—your call. I usually leave the skins on (fiber! less work!). Dice ‘em up roughly the same size so you don’t end up with potato mush or raw chunks. Ever bit into a half-cooked spud? Yikes. Not a fan.

Fresh potatoes are best, but in a pickle I’ve even used up nearly-sprouted ones and lived to tell the tale. Just cut off the weird bits.

What to Serve with Lentil Potato Soup

Everyone’s got their favorite sidekick for a big bowl of hearty lentil and potato soup. Here’s what I keep coming back to:

• Crusty bread: You want something to dunk. Sourdough if you’re feeling fancy, plain toast if you’re in a hurry.
• Quick side salad: Whatever greens you’ve got, tossed with a sharp vinaigrette.
• Some grated cheese: A shower of parmesan lifts it up a notch.
• Pickled onions or a squeeze of lemon: This makes the flavors pop.

If you want to really treat yourself, a grilled cheese sandwich on the side—absolute bliss.

Common Questions

Q: Can I freeze this soup?
A: You bet. It freezes beautifully. Just cool it down first and tuck it into containers. Easy future lunch.

Q: Do I have to soak the lentils first?
A: Nope! Most supermarket brown or green lentils can go straight into the pot. If you’re using older lentils, maybe sort and rinse them well.

Q: Can I add meat?
A: Sure, if you want. Bits of sausage or leftover rotisserie chicken can only make it heartier.

Q: Is this vegan?
A: It absolutely can be, if you use veggie broth and skip any cheese or cream topping.

Q: How do I make it spicier?
A: Chili flakes (or even a chopped jalapeño) go a long way. Sometimes I add smoked paprika for that cozy, smoky vibe.

Time for a Cozy Bowl (and a Smile)

So, that’s my pitch: hearty lentil and potato soup isn’t just dinner, it’s a plan. It’s adaptable, filling, and has saved me from hangry meltdowns. There’s no rocket science here—just good food that actually makes you feel good, too. Need a refresher or want to see more ideas? The Easy Lentil Potato Soup Recipe – Cooking LSL is worth a peek, and don’t pass by Hearty Lentil and Potato Soup – Clara quick dinners if you’re after even more inspiration. Honestly, next time dinner sneaks up on you, this soup might just save the day.