Creamy potato and lentil soup

In these chilly days, indulge in the embrace of this creamy potato and lentil soup, a delightful vegetarian recipe that nourishes both body and soul throughout the winter. Among the various lentil recipes, soups and stews – like pasta and lentils or lentil chili – stand out as perfect choices for this season, providing comfort without weighing you down. Crafted from simple, pantry-friendly ingredients, this lentil soup requires just a few minutes of prep and around half an hour of cooking. Ideal for those nights when you crave a speedy yet satisfying dinner. The presence of potatoes, delivering the right dose of carbs, allows this creamy soup to shine on its own, adorned with a drizzle of oil. Or, if you prefer, elevate the experience by pairing it with some crispy croutons. Explore the warmth and ease of this creamy potato and lentil soup, a delicious dish for those seeking swift comfort food without compromising on flavor.
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creamy potato and lentil soup easy healthy recipe for winter days one potvegetarian vegan by tasty corner

Video recipe of the day

  • DifficultyVery easy
  • CostVery cheap
  • Preparation time10 Minutes
  • Cooking time20 Minutes
  • Serving4 servings
  • Cooking methodStove
  • CuisineItalian
  • SeasonalityAutumn, Winter

Ingredients for lentil and potato soup

13 oz potatoes (370 gr)
3/4 cup dried lentils (160 gr – 5,6 oz)
1/2 onion
1 carrot
q.s. vegetable broth
2 pinches salt
q.s. pepper

210,35 Kcal
calories per serving
Info Close
  • Power 210,35 (Kcal)
  • Carbohydrates 39,10 (g) of which sugars 2,76 (g)
  • Proteins 11,37 (g)
  • Fat 0,58 (g) of which saturated 0,13 (g)of which unsaturated 0,33 (g)
  • Fibers 7,86 (g)
  • Sodium 371,04 (mg)

Indicative values for a portion of 360 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.

* CREATES Food and Nutrition Research Center: ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019.


1 Colander
1 Chopping Board
1 Knife
1 Pot thick-bottomed, with a lid
1 Wooden Spoon

How to prepare creamy potato and lentil soup

Qui trovi la versione italiana della ricetta Qui puoi leggere la ricetta in italiano!

To start, carefully inspect the lentils to remove any pebbles or impurities (a crucial step, especially for those with gluten sensitivities, as cereal grains containing gluten might be hiding in the bags). Place them in a colander and rinse them thoroughly.

Finely chop half an onion. Peel and trim the carrot, then finely chop it as well. You can also add a stalk of celery to the mix if desired. Peel the potatoes and cut them into approximately half inch (1.5 cm) cubes.

cut the potatoes in cubes for the creamy soup

In a large, thick-bottomed pot, pour in the olive oil and add the chopped carrot and onion. Sauté briefly over medium heat.

Add the diced potatoes, lightly salt them, and let them savor for a few seconds. Pour in a bit of hot vegetable broth.

blend the potatoes with a little vegetable broth for the creamy vegetarian soup

Shortly after, add the lentils, another pinch of salt, and a grind of pepper. Mix briefly and add another ladle of broth.

add dried lentils to creamy potato soup

Cover the pot with a lid, placing a wooden spoon or another object between the lid and the pot to allow some steam to escape. Cook the lentil and potato soup for 20-25 minutes, stirring occasionally, and adding more hot broth only if it becomes too dry.

After the cooking time, taste the soup to ensure the lentils are tender. If not, add a bit more broth and extend the cooking time by 5-10 minutes.

Once the lentils are tender, remove the lid and let the soup thicken for a few minutes, stirring constantly, until it reaches the desired consistency.

let the potato and lentil soup thicken to the desired consistency

Serve the lentil and potato soup immediately, garnished with a drizzle of raw oil and/or accompanied by toasted bread croutons.

en_v_ creamy potato and lentil soup easy healthy recipe for winter days one potvegetarian vegan by tasty corner

How to store lentil soup

If there are leftovers, you can store the lentil soup in the refrigerator, sealed in a glass container, for a couple of days.

Tips and variations

The cooking time of the soup depends on the lentils, so taste them after 20 minutes and adjust accordingly. Keep some extra broth or boiling water on hand if you need to prolong the cooking time.

To add more flavor (though not vegetarian), include 80 g of diced mild bacon or 50 g of finely chopped lard to the initial sauté.
For a unique and unusual flavor, replace regular potatoes with sweet potatoes!

Frequently Asked Questions (FAQ)

Can I use canned lentils for the soup?

Certainly, you can prepare lentil and potato soup with pre-cooked, canned lentils. You’ll need about 14 oz (400 g). Add them to the soup after 15 minutes of cooking, when the potatoes are almost done and starting to break apart. Adjust the salt and let it all cook for an additional 5 minutes.

Can I use split lentils instead of regular ones?

Yes, split lentils are an excellent alternative, especially if you have trouble digesting regular lentils. Use an equal weight, but since they cook in about 10 minutes, add them to the soup only 10 minutes after adding the potatoes. If you prefer, boil them separately for 7-8 minutes and then add them at the end of the cooking time.

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