Lentil and potato soup

Lentil and potato soup: the recipe for a hot and nutritious dish

The lentil and potato soup is a dish enjoyable and tasty warm, perfect especially during the winter. The preparation of this recipe is very simple and requires the use of a few ingredients: you can choose both dried lentils, to be soaked first, and canned ones, preferably in a glass jar. An invigorating and nutritious vegetarian dish, a classic of winter comfort food, which also serves to purify after excesses at the table.

A versatile recipe served with toasted croutons, or enrich it with the pasta, the rice or with other cereals: in this case, it can also be considered a single dish. Perfect for the evening, in the warmth at home, but also ideal to take to the office, in its pasta-free version, because it is also excellent when warm. Here’s how to make a great lentil and potato soup.

Ready in: 40MIN
Calories in the recipe: 855


LENTILS 250 gr • 92 kcal
POTATOES 600 gr • 750 kcal
CARROTS 2 • 21 kcal
ONION 1/2 • 21 kcal
CELERY 1 rib • 21 kcal
SALT as needed • 286 kcal
PEPPER as needed • 79 kcal
The calories refer to 100 grams of the product

How to make potato and lentil soup

Roughly remove the potatoes, the peeled carrots, the peeled onion and the celery stalk already washed, removing the part of the leaves (1).

Put everything in a pan, sprinkling with extra virgin olive oil: let the potatoes and vegetable brown (2).

Then add the previously washed lentils and plenty of hot water (3).

Inside a tea infuser add rosemary and 3 cloves, cover with the lid and let the lentils cook for about 40-45 minutes, always checking that it is not too dry (4).

Season with salt and pepper, serve the lentil and potato soup hot garnished with extra virgin olive oil and fresh rosemary (5).


The varieties of lentils are numerous and the characteristics are very different: in this recipe, we used the classic brown lentils, small in size and particularly suitable for the preparation of soups. You can choose the type you prefer: remember, in the case of dried lentils, to respect the soaking times indicated on the package.

You can replace or add to the preparation of the yellow pumpkin, in order to give an extra touch of sweetness to the dish. If you love spicy flavours, add some chopped chilli; if you want to give an extra touch of flavour, grate some Parmesan or pecorino when the soup is already on the plate. You can also add strips of speck or bacon as soon as you stir-fry, to create a tantalizing contrast with the sweet flavour of the potatoes. You can increase the aromatic profile of the dish by adding a bay leaf, sage and juniper berries to rosemary.


The lentil and potato soup can be stored in the refrigerator for 36 hours, in a hermetically sealed container; it can also be reused the next day as a condiment for pasta, cooking it directly inside the pre-heated soup. Alternatively, it can be stored in the freezer and consumed as needed.

You may be interested to read Gazpacho with carrots and coconut milk recipe/ Wild and lovage garlic cream recipe/ Cavallucci cookies recipe/ African lamb couscous with the vegetable recipe.

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