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Lentil Potato Soup

A hearty and comforting soup made with lentils and potatoes that is perfect for a quick, budget-friendly meal.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup brown or green lentils Avoid using split red lentils for a chunky texture.
  • 4 medium potatoes Use Yukon Gold or Russet for a velvety effect.
  • 1 medium onion Chop roughly, no need for perfect cuts.
  • 2 cloves garlic Minced or chopped.
  • 6 cups broth (chicken or vegetable) Use vegetable broth for a vegan option.
  • 1 can diced tomatoes Optional, adds flavor and texture.
  • 1 bay leaf For added flavor, optional.
  • Salt to taste Season generously.
  • Pepper to taste Season generously.
Serving Suggestions
  • 1 loaf crusty bread For dunking.
  • 1 cup grated cheese Parmesan or your choice.
  • 1 squeeze of lemon Fresh lemon juice enhances flavors.

Method
 

Preparation
  1. Sauté the chopped onion in a big pot until soft.
  2. Add minced garlic and cook for another minute.
  3. Stir in lentils, diced potatoes, and any optional vegetables like carrots or celery.
Cooking
  1. Add the broth and diced tomatoes if using.
  2. Season with salt, pepper, and bay leaf.
  3. Simmer until lentils and potatoes are tender, about 30 minutes.
  4. Taste and adjust seasoning if necessary.
  5. Serve hot with optional toppings like cheese or lemon.

Notes

This soup freezes beautifully. Cool it down first and store in containers for easy meals later. Feel free to customize with additional vegetables or proteins as desired.