Simple Lentil Potato Soup

  • Author: Kelley


A simple vegetarian soup recipe made with lentils and potatoes. It’s hearty, chunky, and total comfort food!


  • 2 tablespoons olive oil
  • 3 cloves minced garlic
  • 1 small white onion, peeled and diced- @ 1/2 cup
  • 2 medium carrots, peeled and sliced- @ 1/2 cup
  • 1/2 teaspoon dried thyme
  • 2 tablespoons tomato paste
  • 1 1/4 cups dried green lentils 
  • 12 oz baby potatoes, washed and cut into bite sized pieces
  • 40 oz vegetable broth
  • kosher salt
  • freshly ground black pepper


  1. Heat olive oil in a large pot over medium heat. Add diced onion and carrots and cook 3-4 minutes until onions are translucent and starting to caramelize. Add minced garlic, dried thyme plus a healthy pinch of kosher salt. Cook 1-2 minutes, stirring, to prevent garlic from burning.

  2. Add tomato paste and lentils. Give mixture a quick stir to evenly coat the lentils and vegetables.  Add potatoes and vegetable broth. Bring soup to a boil. Cover and reduce heat to medium-low and simmer for 30-35 minutes until the lentils are cooked and the potatoes are tender.

  3. Taste the soup and add salt and pepper to taste. Serve soup warm. I love to serve this with a good crusty bread and a glass of wine. It’s heaven. 🙂


I think green lentils work the best in this recipe. Black lentils second, and red last. I just happened to have a little of each the day I made this to photograph and it was still lovely. The smaller lentils cook much quicker than the potatoes so you’ll need to compensate buy adding the lentils in a few minutes after the potatoes have started to cook.