Lentil Potato Soup

lentil potato soup FI

5 from 1 reviews

This hearty lentil and potato soup is easy to make and ready in only about 1 hour! The soup is seasoned with cumin, smoked paprika, and lemon.


Units Scale
  • 1 1/2 cups (295 g) dried brown or green lentils (picked through, rinsed, and drained)
  • 20 ounces (567 g) potatoes; about 4 cups when cut into 1 inch (2.5 cm) cubes (see note 1)
  • 2 cups (227 g) chopped onion (from about 2 medium onions)
  • 3 tablespoons oil
  • 1 1/2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon kosher salt, or to taste
  • 1/2 teaspoon black pepper, or to taste
  • 3 tablespoons tomato paste
  • 6 - 8 cups broth or stock (any type; for vegan soup use vegetable broth)
  • one 14.5 ounce (411 g) can diced tomatoes, undrained
  • 1 bay leaf
  • 1 - 2 tablespoons lemon juice (or red wine vinegar)


  1. Pick through the lentils to remove any small pebbles or debris. Rinse and drain the lentils, set aside.
  2. Scrub the potatoes and cut them into 1 inch (2.5 cm) cubes. Peeling the potatoes is optional if using a recommended waxy (or all-purpose) thin-skinned potato variety.
  3. Chop the onion. 
  4. Heat the oil in a Dutch oven or large soup pot over medium high heat. When the oil is hot, add the chopped onion and cook, stirring frequently, for 4 - 5 minutes, or until the onion is translucent and just beginning to brown.
  5. Add the cumin, smoked paprika, kosher salt, and black pepper. Stir and cook for about 30 seconds, or until the spices are fragrant. If needed, turn the heat down to avoid burning the spices.
  6. Add in the tomato paste. Stir and cook for another 30 seconds, or until the tomato paste has softened and mixed in thoroughly with the onion and spices. Again, if needed, turn the heat down to avoid burning the spices and tomato paste.
  7. Add the lentils, cubed potatoes, 6 cups broth or stock, entire can of diced tomatoes (do not drain), and bay leaf. Stir to combine. Turn the heat up to bring the soup to a boil, then reduce the heat to maintain a simmer. Simmer the soup, stirring occasionally, for 30 - 35 minutes, or until the lentils and potatoes are tender. If the liquid in the soup is evaporating too quickly during cooking, add more broth or stock as needed. 
  8. When the potatoes and lentils are tender, turn off the burner. Stir in 1 tablespoon lemon juice. (Alternatively, you can use red wine vinegar). Taste the soup and if needed, add more salt, black pepper, and/or lemon juice (or vinegar) to taste.


While you can use any type of potato in this soup, waxy potato varieties will work best because they hold their shape well after boiling. Waxy potatoes are also thin-skinned, meaning you don't have to peel them before adding to the soup (unless you prefer to). Some examples of waxy potatoes include red potatoes, new potatoes, and fingerlings. Yellow potatoes also work well, although they are considered an "all-purpose" type of potato (in-between waxy and floury).

Kosher salt is coarse grained; if you want to substitute fine grain salt, start with only 3/4 teaspoon, taste the finished soup, and add more if desired.

When stirring the soup while the potatoes and lentils are cooking, be sure to use your wooden spoon to press down any potato cubes that may have risen to the surface to ensure all the potatoes cook in the liquid.

If you would like to garnish the soup before serving, here are some ideas: cilantro leaves, plain Greek yogurt or sour cream, cracked black pepper, red chili flakes, lemon wedges.

The nutrition information below is an estimate provided by an online nutrition calculator; the nutrition counts of your dish will vary based on the brand and exact amounts of ingredients used. This nutrition estimate should not be considered a substitute for professional medical, health, or nutritional advice. See our full nutrition disclosure policy.


Keywords: lentil potato soup, lentil soup