Lentil Potato Creamy Soup

For a cozy meal perfect for a chilly day, make my Lentil Potato Creamy Soup. Packed with flavor, protein-rich lentils, and potassium-packed potatoes, this hearty and comforting lentil potato soup is nutritious and delicious.

Soup with Lentils and Potatoes

I have a few lentil dishes on my blog. They are budget-friendly, delicious, and easy to prepare, like Turkish lentil soup, Dal Makhani, or Middle Eastern Mujadara.

Using pantry staple ingredients you can make this hearty meal that will fill you up and keep you warm.

You can serve Lentil potato soup with Breadsticks, Paratha Indian Bread, or French Olive Bread.

Why You’ll Love Lentil Potato Soup

• Nutritious: Packed with protein-rich lentils, fiber, and potassium-filled potatoes, this soup offers a wholesome, balanced meal.
• Flavorful: The combination of spices adds a warm, rich taste that is both comforting and delicious.
• Easy to Make: With simple ingredients and a straightforward cooking process, it’s a convenient option for a quick, homemade meal.
• Versatile: It can be easily adapted to suit various dietary preferences, whether you’re vegan, vegetarian, or need a gluten-free option.
• Perfect for Cold Weather: Its warm, comforting nature makes it an ideal meal for chilly or rainy days.

Ingredients

• Red lentils: I have used red lentils because they are easy to find in stores and cook fast; however, you can use the lentils you have available at home.
• Spices: I have used warm earthy spices like cumin and allspice.
• Butter and Olive oil: Both fats taste delicious and will make this soup exceptional.
• Chicken stock: You can make this dish vegetarian or vegan by using vegetable stock or broth instead of chicken.
• Potatoes: Other than sweet potatoes, you can use what’s in your kitchen. I prefer rustic potatoes for soups.

How to Make Lentil Potato Soup

Step 1

Add butter and olive oil to a hot pan. Then add the potatoes and onion and cook until the potatoes are half cooked and the onion is translucent.

Step 2

Add the remaining ingredients and let it come to a boil. Cook until the potatoes are fork-tender.

Step 3

When the soup cools, add it to the blender and blend until smooth. Drizzle olive oil and a dollop of sour cream before serving (optional).

Expert Tips

• Soak the lentils after washing them, it will make the cooking process much faster.
• You can skip the butter and only use olive oil if you wish, however, butter adds a great flavor.
• Make the soup smooth and creamy by blending it in the blender, but you can skip this part if you like to have chinks of potatoes in the soup.

Related Recipes

• Chicken Noodle Soup.
• Chicken Enchilada Soup.
• Cream of Chicken Soup.
• Creamy Chicken and Mushroom Soup.

How to Store Lentil and Potato Soup

You can store the cool soup in the fridge for up to 3 days or freeze it for up to 2 months.

To thaw and reheat the frozen soup, place it in the fridge overnight, then heat it in the microwave or in a saucepan on the stovetop. You may need to add a little water to the lentil soup since it firms a little when frozen or refrigerated.

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Lentil Potato Creamy Soup

Warm up with a bowl of creamy lentil potato soup. Packed with flavor and nutrients, this hearty meal is perfect for chilly days.

Course Soup

Cuisine American

Dish: Lentil Potato Soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 3 People

Author Muna Kenny

Ingredients

• ¼ cup red lentils, wash, rinse and soak for 15 minutes
• 1 cup peeled and diced potatoes
• 1 medium onion chopped
• ¼ teaspoon allspice powder
• ¼ teaspoon black pepper powder
• ⅛ teaspoon cumin powder
• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 4 cups chicken stock

Instructions

• In a pan, add butter and olive oil, when hot add the potatoes and onion, sauté until the potatoes are half cooked and the onion is translucent.
• Add the remaining ingredients and let the soup boil until the potatoes are cooked.
• When the soup cools, add it to the blender and blend until smooth. You can reheat the soup if you wish after blending it.
• Serve the soup with a drizzle of olive oil and a dollop of sour cream. (optional)

Notes

• You can use green lentils, yellow, or red lentils in this recipe.
• No matter what type of lentils you use, soak them for 20 to 40 minutes. This will help speed up the cooking process.
• Any type of potatoes will do but stay away from potatoes that tend to taste sweet.
• You don’t have to use the same spices I have. Mix and match to make it your own.

Nutrition

Serving: 1 Serving | Calories: 310kcal | Carbohydrates: 37g | Protein: 15g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 10mg | Sodium: 465mg | Potassium: 859mg | Fiber: 7g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 18mg | Calcium: 38mg | Iron: 3mg