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Lentil Potato Soup

Lentil potato soup with hearty, thick orange-brown broth made by simmering lentils and Yukon gold potatoes until completely tender. Part-mash or partial-blend creates a creamy texture without heavy cream.
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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
  

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

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. Heat the olive oil in a large pot over medium heat, then add the onion and carrots and sauté for 5 minutes, stirring now and then until the onion softens and turns glossy.
  2. Add the garlic and cook for 1 minute, stirring constantly so it smells fragrant but does not brown.
  3. Stir in the cumin, smoked paprika, turmeric, coriander, and cayenne and cook for 30 seconds to bloom the spices, until you see a quick deepening of color in the oil.
Simmer the soup
  1. Add the diced tomatoes, rinsed lentils, cubed Yukon gold potatoes, and broth, then bring the mixture to a boil while stirring to evenly distribute the ingredients.
  2. Reduce the heat and simmer for 30-35 minutes, until the lentils and potatoes are completely tender, with gentle bubbles visible across the surface.
Thicken, season, and serve
  1. Mash a portion of the soup for a thicker consistency, or blend partially with an immersion blender until it looks thicker while still showing some chunky lentils and potato.
  2. Season with salt and add a squeeze of lemon juice, tasting and adjusting until the flavors brighten; the broth should taste balanced and not flat.
  3. Garnish with fresh parsley and serve hot, with visible green flecks on top.

Notes

Pro tip: For the thickest texture, partially blend only about half the soup and leave the rest chunky so the lentils stay intact. Store in an airtight container in the refrigerator for up to 4 days; freeze for up to 3 months. If you want a dairy-free swap, this recipe is naturally dairy-free as written—just choose vegetable broth to keep it fully vegetarian.