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Lentil potato soup served in a white bowl on a gold and white floral linen.

Lentil Potato Soup

This easy lentil potato soup is a delicious way to get a wholesome dinner, even on the weekend. As a plus, this soup is made with easy-to-find, affordable ingredients and pantry staples.
Course Soup
Cuisine American
Keyword lentils, potatoes
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 4
Calories 475kcal
Author Elizabeth


  • 1 tablespoon Olive Oil
  • 1 Medium Onion finely diced
  • ¾ - 1 cup Diced Carrot
  • 1 Celery Rib finely diced
  • 2-3 Garlic Cloves minced
  • 1 tablespoon Tomato Paste
  • ½ teaspoon Dried Oregano
  • ½ teaspoon Dried Thyme
  • ¼ teaspoon Cumin
  • ¼ teaspoon Black Pepper
  • 12 ounce Package of Lentils sorted, rinsed and drained
  • 8 cups Chicken Broth
  • 1 pound Red Potatoes cut into ½ - 1 inch pieces
  • 5-6 ounces Fresh Kale, Chard or Spinach or use a combination of greens – washed
  • Salt to season the lentils at the end


  • Sort the lentils and remove any foreign objects, such as tiny rocks, twigs, misshaped beans, etc. Rinse the lentils with cold water and drain.
  • Heat the olive oil in a large pot over medium heat. When the oil is hot, but not smoking, add the onions carrots and celery. Gently cook the vegetables for 5 minutes, stirring frequently.
  • Add the garlic, tomato paste, oregano, thyme, cumin and black pepper to the pot. Cook for 1 minute, stirring almost constantly.
  • Add the lentils and chicken broth to the pot. Stir well.
  • Raise the heat to high and bring the broth to a boil.
  • Lower the heat to medium when the broth is at a full boil. Cover the pot and cook the lentils for 20-25 minutes, stirring occasionally.
  • Taste the lentils to see if they have almost reached the desired tenderness. If they’re still super hard continue cooking another 10 minutes, then taste again.
  • If the lentils are almost tender, add the potatoes.
  • When the liquid comes to a simmer again, lower the heat to medium-low and cover. Cook the lentils and potatoes for 10-12 minutes or until they are both tender. Stir the soup more often as it thickens.
  • Add the greens to the pot and stir until they start to wilt. Cover the pot and cook for another 2-3 minutes until the greens are completely wilted.
  • Taste the lentils and add salt if needed. As a reference, didn’t add any extra salt to ours.


It’s best to wait until the end to add any salt to this lentil soup. The chicken broth and tomato paste both contain a good amount of salt already.


Calories: 475kcal | Carbohydrates: 80g | Protein: 28g | Fat: 6g | Saturated Fat: 1g | Sodium: 1837mg | Potassium: 2111mg | Fiber: 30g | Sugar: 7g | Vitamin A: 8808IU | Vitamin C: 62mg | Calcium: 150mg | Iron: 10mg