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lentil & potato soup

Here's an easy, simple soup that's hearty and comforting with lots of lentils and potatoes!

Course Soup
Cuisine American
Keyword lentils, potatoes, soups
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8 cups
Author Lauren Toyota


  • 1 C finely chopped white onion
  • 4 C mushroom broth
  • 1 C finely diced celery (about 2 stalks)
  • 3 garlic cloves, minced
  • 1 lbs yellow potatoes, diced & skin on (about 3 medium potatoes or 3 ½ cups diced)
  • 2 3/4 C cooked lentils
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/2 tsp ground black pepper
  • 2 tbsp lemon juice (1/2 a lemon)


  1. Heat a large pot over medium heat. When hot add 2 tbsp mushroom broth and onions and sauté for 2 minutes. Add celery and garlic and continue cooking for 3 minutes. If the pot starts looking dry on the bottom and things are starting to brown add another tablespoon of broth. Then add in thyme, oregano, and ground pepper and stir, cooking for another minute.
  2. Add potatoes and stir to combine. Again adding another tablespoon of broth if the pot is dry on the bottom. Cook for 3 minutes to allow potatoes to start letting out some starch while stirring.
  3. Add in lentils and all the broth. Bring to a boil, which takes about 4 minutes. Simmer uncovered for 10 more minutes or until the potatoes are tender and cooked through. Stir in lemon juice at the end.

  4. After your 2 portions in the meal plan you should have 4 cups of soup remaining. Reserve 1 cup to make the creamy kabocha squash soup and you can freeze the leftover soup for longer storage.

Recipe Notes

add in 1 1/2 cups cooked linguine, reserved from the lentil bolognese recipe, for the second portion during the weekly plan.