Can I use only one type of lentil?

Absolutely. The soup is just as lovely with all green lentils or all red. If using only red lentils, expect a smoother, almost creamy broth. Green or brown lentils will hold their shape more, adding pleasing texture.

How do I make this soup gluten-free/vegan?

Good news—it already is! All the ingredients are naturally gluten-free and plant-based. Just double-check broth or bread pairings if you’re adding those.

What if I don’t have tomato paste or sauce?

If you’re out, you can skip them altogether—the lentils, herbs, and veggies still build a comforting, earthy base. A splash of canned diced tomatoes or even ketchup (use sparingly) can substitute in a pinch.

Can I make this in a slow cooker?

Definitely. Just sauté your aromatics first (if you want extra flavor), then transfer everything into your slow cooker. Cook on low for 6-7 hours, or high for around 3-4 hours, until the lentils and potatoes are perfectly tender.

Easy Lentil Potato Soup Recipe

Name: Easy Lentil Potato Soup Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: International
Ingredients: 2 tbsp vegetable oil; 3 cloves garlic, minced; 1/4 cup diced onion; 1 large carrot (3-4 oz), diced; 12 oz potatoes, cut into bite-sized pieces; 2 tbsp tomato paste; 1/4 cup tomato sauce (optional); 1 1/4 cups lentils (green, red split, black, or a mix; green only works well too); 2 tsp salt; 1/4 tsp black pepper; 1/4 tsp thyme; 1/2 tsp oregano; 4-5 cups water

Description

This easy Lentil Potato Soup is a hearty and nourishing dish perfect for busy weeknights, containing a tasty blend of lentils, potatoes, carrots, and aromatic spices. Ready in just 45 minutes, this vegan one-pot meal is simple, satisfying, and packed with protein, fiber, and flavor.

Ingredients

Units Scale

Vegetables & Aromatics

2 tbsp vegetable oil
3 cloves garlic, minced
1/4 cup diced onion
1 large carrot (3–4 oz), diced
12 oz potatoes, cut into bite-sized pieces

Tomato Base

2 tbsp tomato paste
1/4 cup tomato sauce (optional)

Lentils

1 1/4 cups lentils (green, red split, black, or a mix; green only works well too)

Seasonings & Liquid

2 tsp salt
1/4 tsp black pepper
1/4 tsp thyme
1/2 tsp oregano
4–5 cups water

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Instructions

Sauté Aromatics: Heat oil in a large pot or Dutch oven over medium heat. Add diced onion and sauté for about 1 minute until slightly softened. Stir in the minced garlic and diced carrot. Cook for 2-3 minutes, stirring frequently, until fragrant and the vegetables start to soften, being careful not to let the garlic burn.
Add Base & Lentils: Stir in the tomato paste, optional tomato sauce, and lentils. Cook for 1 minute, allowing the tomato paste to blend with the vegetables and the lentils to become slightly toasted.
Add Potatoes & Liquids: Add the diced potatoes and pour in 4 cups of water (reserve the extra cup for adjusting consistency later). Stir in the salt, black pepper, thyme, and oregano. Mix well to combine all the ingredients.
Simmer the Soup: Cover the pot with a lid and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and simmer for 25-35 minutes, or until the lentils are cooked through and the potatoes are tender. Stir occasionally and add more water if a thinner consistency is desired.
Final Seasoning & Serve: Taste the soup and adjust salt and pepper, if needed. Serve warm, garnished with fresh herbs if desired.

Notes

You can use any combination of lentils, but green or brown lentils hold their shape best.
Adjust the amount of water for a thicker or thinner soup according to your preference.
This soup stores well in the fridge for up to 4 days and freezes beautifully for meal prep.
For extra flavor, add a squeeze of lemon juice or sprinkle with fresh parsley before serving.

Nutrition

Serving Size: 1/6 of recipe
Calories: 210
Sugar: 4g
Sodium: 750mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 8g
Protein: 9g
Cholesterol: 0mg