Hearty Lentil & Potato Soup

Name: Hearty Lentil & Potato Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 4 servings
Cuisine: american
Ingredients: 200 g brown lentils (picked over and rinsed); 2 pcs potato (medium, peeled and diced into 1-inch cubes); 2 pcs carrot (medium, peeled and diced); 1 pcs onion (medium, finely chopped); 3 pcs garlic (cloves, minced); 2 pcs celery (stalks, diced); 2 tbsp olive oil; 4 cup water; 1 tbsp tomato paste; 0.5 tsp dried thyme; 1 pcs bay leaf; 1 pinch smoked paprika; 1 pinch black pepper (freshly cracked); 0.5 tsp salt; 1 tbsp lemon juice (freshly squeezed); 2 tbsp parsley (fresh, chopped, for garnish)

RATING

0.0/5

TASTE SCORE

8/10

A warming, rustic soup where tender brown lentils and chunks of potato simmer together with carrots and aromatic herbs. Earthy, satisfying, and naturally creamy from the potatoes, this one-pot meal comes together with minimal fuss and fills the kitchen with a comforting aroma.

PREP

15m

COOK

40m

SERVES

1 CUP

340 cal

SERVINGS

METHOD · 6 STEPS

prep
Prep the vegetables.
1.Peel and dice the potatoes into 1-inch cubes.
2.Peel and dice the carrots.
3.Finely chop the onion, mince the garlic cloves, and dice the celery stalks.
saute · ~8 min
Sauté the aromatics.
1.Heat olive oil in a large pot over medium heat.
2.Add the chopped onion and celery, cook until softened (5-7 min).
3.Add the minced garlic and sauté until fragrant (30 sec).
TIPDon't rush the onion — letting it turn translucent gives the soup its sweet base.
saute · ~1 min
Bloom the seasonings.
1.Stir in the tomato paste, smoked paprika, and dried thyme.
2.Cook for 1 minute until the tomato paste darkens slightly.
TIPToasting the tomato paste deepens the flavor.
boil · ~35 min
Simmer the lentils and vegetables.
1.Add the rinsed brown lentils, diced potatoes, diced carrots, and bay leaf.
2.Pour in the water and add salt.
3.Bring to a boil, then reduce heat to low. Partially cover and simmer for 30-35 minutes until lentils are tender and potatoes are soft.
TIPCheck the lentils at 25 minutes — they should be tender but still hold their shape.
mix · ~1 min
Finish the soup.
1.Remove the bay leaf and discard.
2.Stir in the fresh lemon juice and crack in the black pepper.
3.Taste and adjust salt if needed.
serve
Ladle into bowls, garnish with parsley, and serve hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Rinse the brown lentils thoroughly to remove any debris and reduce foaming during cooking.
2
Dice potatoes and carrots into uniform 1-inch cubes so they cook evenly with the lentils.
3
Don't rush the onion sauté — letting it turn translucent builds a sweet, savory base.
4
Toast the tomato paste for one minute to deepen its umami flavor before adding liquid.
5
Check lentils at 25 minutes; they should be tender but still hold their shape, not mushy.
6
Stir in fresh lemon juice just before serving to brighten the earthy flavors.
7
This soup thickens as it sits; add a splash of water or broth when reheating.