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Lentil Potato Soup

Lentil potato soup with tender cubes and green-brown lentils simmered until soft, then partially mashed or blended for a thick, hearty texture. Warm American-style comfort in one pot with cumin, smoked paprika, and turmeric.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Lentils
  • 1.5 cup green or brown lentils rinsed
Potatoes
  • 2 lb Yukon gold potatoes peeled and cubed
Vegetables
  • 2 carrots diced
  • 1 onion diced
  • 4 garlic cloves minced
Canned & broth
  • 1 can (14 oz) diced tomatoes
  • 6 cup vegetable or chicken broth
Seasonings & fat
  • 2 tbsp olive oil
  • 2 tsp cumin
  • 1 tsp smoked paprika
  • 1 tsp turmeric
  • 0.5 tsp coriander
  • 1 tsp salt
  • 0.25 tsp cayenne
Serving
  • 0.25 cup fresh parsley for serving
  • 1 lemon juice for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat olive oil in a large pot over medium heat. Add onion and carrots and sauté for 5 minutes, stirring occasionally until slightly softened and fragrant.
  2. Add garlic and cook for 1 minute, stirring constantly to prevent browning. Watch for a noticeable aroma as the garlic turns fragrant.
Build the soup
  1. Stir in cumin, smoked paprika, turmeric, coriander, and cayenne. Cook for about 30 seconds, until the spices darken slightly and smell toasted.
  2. Add diced tomatoes, rinsed lentils, cubed potatoes, and broth to the pot. Bring the mixture to a boil, stirring to combine.
Simmer until tender
  1. Reduce the heat to a gentle simmer and cook for 30-35 minutes. Cook until the lentils and potatoes are completely tender, with visible softness throughout.
Thicken and finish
  1. Mash a portion of the soup for a thicker consistency, or blend partially with an immersion blender. Stop when you still see some whole lentils and potato pieces.
  2. Season with salt and a squeeze of lemon juice. Taste and adjust so the flavor pops, then garnish with fresh parsley and serve hot.

Notes

For best thickness, simmer until the potatoes begin to break down at the edges, then mash/blend only part of the pot so it stays hearty with visible lentils. Store in the refrigerator up to 4 days; freeze up to 3 months (thaw and reheat gently, adding a splash of broth if needed). For a lower-carb swap, replace half the potatoes with extra lentils or cauliflower florets to keep the soup thick.