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An overhead photo of a bowl of lentil potato soup with a spoon, topped with croutons. Next to this is a spoon, a cloth napkin, a bottle of olive oil, and a pot with the rest of the soup.
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5 from 3 votes

Lentil Potato Soup

This comforting recipe is hearty, satisfying, and endlessly useful, equally as perfect for a cozy weeknight dinner as it is for a dinner party appetizer. It's also great for a wide variety of diets but will leave no one hungry: Make it vegan by using vegetable broth, and gluten free by skipping the croutons or using gluten free bread.
Prep Time10 minutes
Cook Time1 hour
Total Time1 hour 10 minutes
Course: Entree, Soup
Cuisine: Italian
Diet: Low Lactose, Vegan, Vegetarian
Servings: 6
Author: Domenica Marchetti

Ingredients

For the soup

  • 2 cups green lentils or small Italian brown lentils
  • 1/4 cup extra virgin olive oil, plus more for drizzling
  • 4 to 6 large garlic cloves, lightly crushed
  • 1 large celery rib, finely diced
  • 1 medium yellow onion, finely diced
  • 1 small fennel bulb, finely diced
  • 1 fresh or dried peperoncino (or a generous pinch of crushed red pepper)
  • 3 thyme sprigs
  • 1 bay leaf (fresh or dried)
  • 1 teaspoon sea salt (or to taste)
  • 1 medium yellow potato, peeled and cut into 1/2-inch cubes
  • 4 cups vegetable broth (or chicken broth)
  • 4 cups water

For the croutons (optional)

Instructions

  • Get ready. Rinse the lentils thoroughly in a fine mesh strainer and be sure to pick out any tiny stones or other debris. Set aside. If you’re serving with croutons, preheat the oven to 400°F.
  • Sauté the aromatics. Pour the olive oil into a Dutch oven or other heavy-bottomed pot and set on medium-low heat. Stir in the garlic, celery and onion, fennel, chili pepper, thyme sprigs, and bay leaf. Cook until the vegetables are softened and their perfume starts to fill the kitchen, about 7 minutes. Season with the salt.
  • Add the potatoes and lentils. Add the potatoes and stir to coat them with oil. Add 1 cup of broth and turn the heat to medium. Bring the mixture to a simmer over medium heat, then cover partly and cook at a gentle simmer until the potatoes have started to soften, about 10 minutes. Stir in the rinsed lentils.
  • Add the broth and simmer. Pour in the remaining 3 cups broth, plus the 4 cups water. Use a wooden spoon or silicone spatula to mash some of the softened potatoes against the side of the pot; this will help to thicken the soup. Turn the heat to high to bring the soup to a boil, then lower the heat to simmer and cover partially. Simmer gently for 45 minutes, or until the vegetables are tender and the lentils are cooked through.
  • Make the croutons. While the soup is simmering, toss the bread cubes in a bowl with 2 tablespoons olive oil, sprinkle with salt and pepper, and spread them out on a baking sheet. Bake in the hot oven until evenly browned and crisp, about 15 minutes.
  • Serve. Remove the soup from the heat. Discard the thyme sprigs, bay leaf, chili pepper and any garlic cloves that haven’t melted into the soup—or leave them in, as I do (I like to mash them up). Ladle the soup into bowls, drizzle with your best olive oil, and scatter a small handful of croutons on top of each serving.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and green lentils used in this recipe.
  • Nutrition calculation does not include the optional croutons. 

Nutrition

Calories: 365kcal | Carbohydrates: 52.3g | Protein: 18.1g | Fat: 9.8g | Saturated Fat: 1.4g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 6.7g | Sodium: 1055.2mg | Potassium: 981.8mg | Fiber: 22.1g | Sugar: 5.4g | Vitamin A: 472.6IU | Vitamin C: 18.9mg | Calcium: 77.2mg | Iron: 5.6mg

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