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Lentil and Potato Soup

Author
Cookinero 20 Sep 2025
1450
Lentil and Potato Soup

Lentil and potato soup is a complete meal option for the whole family. The recipe is simple and quick, all you need to do is choose the lentils and potatoes. Red lentils are ideal for soups, as they do not need to be soaked beforehand. Lentil and potato soup is a dish that has nothing extra. All the ingredients go well together.

How to cook Lentil and Potato Soup

Step 1

Lentil and Potato Soup

Cook the lentils with potatoes. Pour the lentils into a saucepan, add the potatoes. Pour in water and cook over low heat until done, skimming off any foam. This will take 15-20 minutes.

Step 2

Lentil and Potato Soup

Fry the vegetables. Heat the frying pan and pour in the vegetable oil. Add the onion, bell pepper and tomatoes. Then add the tomato paste, cover and simmer on low heat for 5-8 minutes.

Step 3

Lentil and Potato Soup

Combine lentils with the sautéed vegetables. Add the stewed vegetables to the pan with lentils and potatoes. Add salt, pepper, stir and cover with a lid. Bring to a boil and cook for 10-15 minutes. Remove from the stove and let rest under the lid for 10 minutes.

Lentil and Potato Soup - FAQ About Ingredients, Baking Time and Storage

Yes, but cooking times will vary. Brown or green lentils are the best direct substitute. Avoid red or yellow lentils as they break down too much and will create a mushier soup texture.
Stored in an airtight container, this soup will stay fresh in the refrigerator for 3 to 4 days. Ensure it has cooled completely before storing.
Absolutely! This soup freezes very well for up to 3 months. Cool it completely, then store in freezer-safe bags or containers. Thaw overnight in the fridge before reheating.
Yes. For a slow cooker, combine all ingredients and cook on low for 6-8 hours. For an Instant Pot, sauté the vegetables using the Sauté function, then add remaining ingredients and pressure cook on high for 15 minutes.
A dollop of plain yogurt or sour cream, a sprinkle of fresh herbs like parsley or cilantro, a squeeze of lemon juice, or a drizzle of good olive oil all pair beautifully with this hearty soup. Serve with crusty bread for dipping.
This recipe is already naturally vegan as written, using vegetable oil and water. Just double-check that your specific brand of tomato paste doesn't contain any hidden animal products.
Simply add more water or vegetable broth when reheating until you reach your desired consistency. Stir well to incorporate.

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