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Lentil Potato Soup

Lentil potato soup with tender Yukon gold cubes, green lentils, and a warm spice blend. Simmered until thick and hearty, then mashed or partially blended for a creamy texture.
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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: 410
Ingredients Equipment Method Notes

Ingredients
  

green or brown lentils
  • 1.5 cup green or brown lentils rinsed
Yukon gold potatoes
  • 2 lb Yukon gold potatoes peeled and cubed
carrots
  • 2 carrots diced
onion
  • 1 onion diced
garlic
  • 4 garlic minced
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 and lemon juice for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Heat the olive oil in a large pot over medium heat, then sauté the onion and carrots for 5 minutes until softened and glossy.
  2. Add the garlic and cook for 1 minute, stirring constantly until fragrant.
  3. Stir in the cumin, smoked paprika, turmeric, coriander, and cayenne, cooking for 30 seconds so the spices bloom and turn darker in color.
Simmer until tender
  1. Add the diced tomatoes, rinsed lentils, cubed potatoes, and broth, then bring the pot to a boil with active bubbling throughout.
  2. Reduce the heat to maintain a gentle simmer and cook for 30-35 minutes until the lentils and potatoes are completely tender and easily break apart.
Thicken and finish
  1. Mash a portion of the soup for a thicker consistency, or blend partially with an immersion blender while keeping some texture.
  2. Season with the salt and a squeeze of lemon juice, then garnish with fresh parsley.

Notes

For the best texture, mash only part of the soup so you keep visible lentils and potato cubes. Store in the refrigerator up to 4 days in a covered container; freeze up to 2 months (thaw and rewarm gently, adding a splash of broth if it thickens). For a dairy-free swap, keep it as-is since this recipe already fits dairy-free preferences; use vegetable broth if you want it fully vegetarian.