Red Lentil Potato Soup

Hearty Red Lentil Soup

When the weather gets chilly, there’s nothing quite like a warm bowl of red lentil potato soup. This flavorful soup recipe combines the earthiness of red lentils, hearty vegetables, and lots of herbs and spices to create a delicious, comforting soup!

Red lentils, which I love for their quick cooking time and creamy texture, are the star of this soup. They break down beautifully during cooking, adding thickness and richness without the need for heavy cream or dairy. Paired with hearty potatoes (you can use red, white, or sweet potatoes,) this soup is my family’s favorite and is always in regular rotation this time of year. 

Ingredients needed for Red Lentil Soup with Potatoes:

  • Olive oil
  • Diced celery
  • Diced onion
  • Garlic cloves
  • Carrots
  • Chicken stock or vegetable stock
  • Smoked paprika
  • Salt & pepper to taste
  • Fresh rosemary
  • Thyme
  • Vinegar
  • Dried red lentils
  • Butternut squash or sweet potato
  • Russet potato, diced (yellow potatoes or red potatoes also work fine)
  • Baby spinach
  • Parmesan cheese (optional)
  • Dash of cayenne pepper (optional)
  • Squeeze of lemon juice
Hearty Red Lentil Soup
Red Lentil Potato Soup

Supplies needed for Easy Lentil Potato Soup:

  • Dutch Oven or large pot
  • Cutting Board
  • Ladle

Over medium heat, add some oil to your pot. Brown the garlic, onion, celery and carrots for about 5-8 minutes. Add salt, black pepper, herbs, and spices. Add in the dry lentils, chicken broth (or veggie broth.) Add in diced potato, sweet potato or butternut squash.  As the soup simmers, the lentils will break down and thicken. If the final soup is thicker than you’d like, add a little water or broth. 

Right before serving add the spinach and a squeeze of lemon

Serving suggestions: Garnish each bowl with a sprinkle of fresh herbs, and some grated parmesan.  A sprinkle of cayenne or crushed red pepper is also a nice touch.  Serve with a simple green salad or some crusty bread. 


Can I sub brown lentils or green lentils?

Not for this recipe- There is a pretty huge difference between the different types of lentils. Red lentils cook very quickly vs. brown and green are a very different type of lentil which need up to an hour to soften and break down.

Can I make Potato Lentil Soup in a slow cooker or Instant Pot?

Yes. For a pressure cooker t I suggest putting it on the sauté mode to brown the onions, garlic, carrots and celery. Then add the rest of the ingredients and cook on high pressure for about 15 minutes. Add more liquid if needed. I’d wait to add the lemon or spinach until the end. 

For a Slow Cooker- add all the ingredients and cook on low for 6-8 hours or on high for 3-4 hours. 

Red Lentil Potato Soup

What if I don’t have or like spinach?

You can sub any other finely chopped green like kale or collard greens. 

How to store leftover soup:

Store in an airtight container in the fridge for up to 5 days. 

Want a creamy soup? Add 1 cup of coconut milk at the end for a rich and creamy finish. 

Favorite creamy soups:

Other Vegan Soups:

Red Lentil Potato Soup

Red Lentil Potato Soup

Yield: 6-8 servings
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes

A quick and hearty red lentil soup- perfect for a chilly night!


  • 2 tbsp. olive oil
  • 1 cup diced celery
  • 2 minced garlic cloves
  • 1 medium sized onion, diced
  • 2 cup grated carrots (you could also dice them,)
  • 10-12 cups chicken or vegetable stock
  • 1/2 teaspoon smoked paprika
  • salt & pepper to taste
  • 1 sprig rosemary
  • 1 sprig thyme
  • 2 tsp. vinegar
  • 2 cups dried red lentils
  • 2 cups cubed butternut squash*
  • 1 large russet potato, diced
  • 2 cups finely chopped spinach
  • grated parmesan cheese (optional)
  • dash of cayenne pepper (optional)
  • Squeeze of lemon


In a large dutch oven or pot, sauté the onion, garlic, and celery in olive oil for 5-7 minutes or until soft. Add the carrots and continue to cook until golden, another 3-5 minutes.

Add the stock, paprika, salt & pepper, fresh herbs, vinegar, lentils, squash, and potato. Bring to a boil, and then reduce to low, simmering for about 20 minutes, or until the lentils have broken down and all the vegetables are soft.

Stir in the spinach right before serving, and top with a lemon squeeze, parmesan cheese and a dash of cayenne if desired.


*I was lazy and bought the pre-peeled and cubed squash from Trader Joes. I then cut it into bite-sized pieces.

Recipe adapted from Life Made Simple Bakes

Did you make this recipe?

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Hearty Red Lentil Soup is the quick and easy dinner idea you've been looking for. It's vegetarian, easily vegan, and so so good! #dinner #vegetarian #lentilsoup #healthydinnerideas


  1. I am definitely finding that any meal that both Mike AND Remy like is definitely a meal that I need to make over and over. Plus with the red lentils, this has SO much iron…excellent especially because I have never given Remy an iron supplement ever and I’m sure her pediatrician is going to yell at me at her next dr’s appt lol.

  2. I was surprised just how much we loved this meal – I’ve made similar but this has surpassed the others. It makes a LOT – probably enough for 10 – 12. I hope it freezes well!

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