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This lentil potato soup recipe by my friend Renee (a personal chef!) is always a hit with everyone who tries it. It has over 100 5-star reviews because who doesn’t love a hearty, nutritious, flavor-packed meal that comes together in just 35 minutes. Renee also developed my red lentil stew, which is just as easy and packed with veggies.
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Why You’ll Love this Potato Lentil Soup Recipe!
This soup couldn’t be much easier or heartier! It’s made with dry red lentils (see my complete guide to lentils) and simple pantry staples, which are wonderfully budget-friendly. I often make a double batch and freeze some for later. That way I have easy meals to grab for lunch or quick dinners. Plus, it’s super customizable if you want to switch things up.
This delicious and healing soup is filled with anti-inflammatory turmeric, fiber, protein-rich lentils, and potassium-packed potatoes. Not sure if this is the flavor combo you want? Check out my vegan split pea soup or coconut curry soup instead. Or for another hearty potato soup, try this dairy-free broccoli potato soup.
Ingredients for Lentil Potato Soup
You likely already have the ingredients for this lentil potato soup! If not, check out my easy grocery list.
Substitutions and Variations
Sometimes you want to change things up. Here are some tried and true swaps you can make when preparing potato lentil soup.
- Lentils: For a creamier soup stick with the red lentils or you can swap with yellow lentils which have a similar texture and mild flavor. While you can also make this soup with any lentils including, green, brown and even black, these other varieties of lentils may require a longer cooking time and will turn your soup a different color.
- Cumin: If you don’t have whole cumin seeds, you can substitute with ground cumin but use two teaspoons of ground instead of one tablespoon of seeds.
- Coconut milk: Adding coconut milk is completely optional but it adds a nice sweeter flavor, mellows out the spices and adds more creaminess to the soup. You can also use other plant-based milks but they will not be as thick and creamy as the canned coconut milk. Just be sure to use a plant milk with a mild flavor.
- Want it spicy? Add in some cayenne pepper, red pepper flakes or some sliced chilies.
How To Make Potato and Lentil Soup
Step 1: Heat the oil in a large dutch oven or soup pot. When heated, add the cumin seeds and toast them for about 1 to 2 minutes. While heating, keep a close eye on them and don’t let the cumin seeds burn.
Step 2: Add the onion, garlic, and ginger. Then cover with a lid and cook over medium-low heat for 2 to 3 minutes until the onion begins to soften.
Step 3: Add the potatoes and red lentils and stir to coat them with spices and oil. Next, add the broth to a pot and bring to a gentle simmer.
Step 4: Cover with the lid and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mash-able. After that, add salt, black pepper, and turmeric to taste. Then stir in coconut milk, if using. For a creamier soup, blend the soup using an immersion blender or a regular blender working in batches until you reach desired consistency.
TOP TIP: Blending vegan lentil potato soup is completely optional! You get great flavor when it’s served as a chunky soup or when blended. If you swap out the lentils and use green or brown, this soup will work much better served up chunky.
Toni’s Recipe Tips
- For a creamy potato lentil soup, add the optional can of coconut milk.
- Puree the soup by pulsing the immersion blender or regular blender to leave the soup with a bit of texture.
- Adjust the seasoning to your own taste.
- Serve it up with some freshly made jalapeno cornbread or vegan focaccia bread.
FAQs for Lentil Potato Soup
You don’t need to soak lentils for soup or other recipes. They cook rather quickly so this step is not necessary.
Any lentils work for soup, but in this recipe, the texture and mild flavor of red and yellow lentils work best. Personally, I enjoy brown and green lentils in chunky soups and red or yellow lentils in creamy soups. Here’s a great guide to lentils you can check out to learn more!
How to Store Lentil Soup
- Make ahead: Red lentil potato soup is perfect for meal prep. After cooking the soup, transfer it to containers to fit the desired number of servings and allow the soup to cool completely. Then cover and store in the fridge or freezer.
- Storage: Store in the fridge for up to five days and in the freezer for up to three months.
- Reheat: Allow the frozen soup to thaw out in the fridge overnight. Transfer the amount you wish to serve and heat on the stove for 5-8 minutes over medium heat until heated through. You can also microwave smaller amounts of the soup until hot. If the soup seems a bit thick add more vegetable broth, coconut milk, or water to thin it out a bit.
More Yummy Ways to Enjoy Lentils
Vegan Dinners
Root Vegetable Lentil Stew
Vegan Dinners
Vegan Lentil Meatballs
Vegan Lunches
Vegan Lentil Chickpea Salad
Vegan Appetizers
Easy Yellow Lentil Hummus
If you tried this Lentil Potato Soup recipe or any other recipe on my blog, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks!
If you’re loving my recipes and would like a more comprehensive resource, check out my cookbooks!
Lentil Potato Soup
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Video
Ingredients
- 1 Tablespoon of medium-high heat oil
- 1 Tablespoon of cumin seed whole
- 1 medium yellow onion diced
- 2 garlic cloves minced
- 1- inch of ginger chopped
- 2 cups of yukon or russet potatoes unpeeled and cubed
- 1 cup of red lentils
- 4 cups of vegetable broth
- 1 teaspoon of salt or more to taste
- ½ teaspoon of black pepper
- ½ teaspoon of turmeric
- 1 cup of canned coconut milk for added creaminess (optional)
- Pinch cayenne pepper if desired
Instructions
- In a large soup pot, or dutch oven, heat oil over medium heat. Add cumin seeds. Heat about 1 to 2 minutes. Do not let cumin seeds burn.
- Add onion, garlic, and ginger. Cook over medium-low heat with the lid on for 2 to 3 minutes until the onion begins to soften.
- Add potatoes and red lentils and stir to coat. Add broth and bring to a gentle simmer.
- Cover pot and cook over medium-low heat for 15-20 minutes until potatoes and lentils are very soft and mashable.
- Add salt, black pepper, and turmeric to taste. Stir in coconut milk, if using.
- The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender working in batches until you reach desired consistency.
Notes
- For a creamier soup, add the can of coconut milk.
- Puree the soup by pulsing the immersion blender or regular blender to leave the soup with a bit of texture.
- Adjust the seasoning to your own taste.
![completed Vegan Chickpea Noodle Soup [Stove + Crockpot] in two bowls on a white surface](https://plantbasedonabudget.com/wp-content/uploads/2023/12/Screen-Shot-2023-12-06-at-10.47.55-AM-378x378.png)
This was amazing
I didn’t use the ginger, I used more potato’s and added parsley at the end as a garnish.
Both kids LOVED IT.
We all loved it.
Hi Adrian! I’m so happy the whole family loved it, especially the kids. Extra potatoes and fresh parsley sound delicious. Thank you for sharing!
This was delicious! I doubled the recipe since I love taking soup to work. Added some garlic bread. So simple and quick to throw together! Thank you!
Thank you, Roxie! Doubling it for work lunches is such a great idea, and garlic bread sounds like the perfect side. I’m so glad you enjoyed it!
Why is the sodium so high? Is there a way to lower that?
Hi! You can utilize a low-sodium veggie broth to lower the sodium amount for this recipe 🙂 Hope you enjoy it if you end up giving it a try!
Thinking about using silken tofu instead of the coconut milk?
Hi Bodie! That could be an interesting option to try! I’d blend the silken tofu until completely smooth and add a little extra broth if needed. I might even try this myself! Sounds delicious. You can also leave the coconut milk out altogether. Hope you enjoy!
Ooo just threw this together – literally – and it turned out beautifully. Adjusted the spices for our taste and shared it to my friends – tastes amazing – not sure I can wait till dinner to eat it …… aaagghhhh 🤣
Hi Ria! Your comment made me smile! I fully support enjoying a bowl before dinner, especially when you’ve already done the cooking! Thank you so much for the lovely review and for sharing the recipe with your friends!
how many grams is one serving?
Hi Leah! Thanks so much for asking! The recipe makes 4 servings, but I don’t have an exact weight in grams. For the most accurate measurement, weigh your finished soup without the pot and divide that number by 4. The final weight can vary depending on evaporation and any optional ingredients you use. Hope that helps!
how to lower the sodium?
Hi Laura! You can easily adjust that to your preferences! Start with unsalted or low-sodium vegetable broth and leave out the added teaspoon of salt. Once the soup is ready, give it a taste and add only what you’d like. Thanks so much for checking out the recipe, and I hope you enjoy it!