Hearty Lentil and Potato Soup

This garlicky lentil potato soup is hearty, healthy, and packed with comforting flavors. A rustic dish with roots in Italian home cooking, it combines earthy lentils, tender potatoes, and aromatic herbs, finished with a drizzle of olive oil and crunchy homemade croutons. It’s the kind of nourishing soup you’ll want to make again and again.

Why You’ll Love This Recipe

This soup is both simple and deeply flavorful, making it an ideal weeknight dinner or cozy weekend meal. Lentils bring plant-based protein and fiber, while potatoes add creaminess and body. The garlic, fennel, and thyme infuse the broth with rich flavor, and optional croutons add the perfect crunchy topping. It’s naturally vegan when made with vegetable broth, gluten-free if you skip the croutons, and adaptable to a variety of tastes and diets.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

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):

• 2 cups cubed bread (1/2 inch cubes)

• 2 tablespoons extra virgin olive oil

• Kosher salt

• Black pepper

Directions

1. Rinse the lentils thoroughly in a fine mesh strainer, removing any debris. If making croutons, preheat the oven to 400°F.

2. In a Dutch oven or heavy-bottomed pot, warm the olive oil over medium-low heat. Add garlic, celery, onion, fennel, chili pepper, thyme, and bay leaf. Cook about 7 minutes, until softened and fragrant. Season with salt.

3. Stir in the potatoes and coat with oil. Add 1 cup broth and bring to a gentle simmer, partially covered, for 10 minutes until potatoes begin to soften. Stir in the lentils.

4. Add the remaining broth and water. Mash some softened potatoes against the pot’s side to thicken the soup slightly. Bring to a boil, then reduce to a simmer. Partially cover and cook gently for 45 minutes, or until lentils and vegetables are tender.

5. While soup simmers, prepare croutons. Toss bread cubes with olive oil, salt, and pepper. Spread on a baking sheet and bake 15 minutes, until golden and crisp.

6. Discard thyme, bay leaf, and chili pepper. Mash garlic into the soup if desired. Ladle into bowls, drizzle with olive oil, and top with croutons.

Servings and timing

• Servings: 6

• Prep Time: 10 minutes

• Cook Time: 1 hour

• Total Time: 1 hour 10 minutes

Variations

• Replace the potato with sweet potato for a sweeter, more colorful twist.

• Add chopped carrots, zucchini, or leafy greens like kale or spinach for extra nutrition.

• Stir in a Parmesan rind while simmering for deeper flavor (omit for vegan).

• Swap fennel for anise or omit if preferred.

• For a heartier version, brown sausage or add diced ham before simmering.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium heat, adding a splash of broth or water if the soup thickens. For longer storage, freeze in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

FAQs

Can I use red lentils instead of green or brown?

Red lentils break down more quickly and would make the soup creamier, but they won’t hold their shape.

Do I need to soak the lentils first?

No soaking is required—just rinse them well before cooking.

Can I skip the fennel?

Yes, simply leave it out or replace it with an extra celery rib or diced carrot.

How can I make this soup spicy?

Increase the amount of crushed red pepper or add a fresh chili pepper.

What kind of bread works best for croutons?

A crusty loaf such as sourdough or ciabatta holds up best when toasted.

Can I make this recipe oil-free?

You can sauté the vegetables in a splash of broth instead of olive oil, though the flavor will be lighter.

Can I make this in a slow cooker?

Yes, cook on low for 6–7 hours or high for 3–4 hours, adding the croutons just before serving.

What if I don’t have fresh herbs?

Dried thyme and bay leaf work well—use 1 teaspoon dried thyme instead of fresh sprigs.

Can I use chicken broth instead of vegetable broth?

Yes, chicken broth adds depth if you don’t need the soup to be vegan.

How do I keep the lentils from getting mushy?

Simmer the soup gently and avoid overcooking once the lentils are tender.

Conclusion

Lentil potato soup with homemade croutons is a rustic, nourishing dish that brings Italian comfort food to your kitchen. With minimal ingredients, simple steps, and a flavor-packed result, it’s a recipe you’ll return to all season long. Whether you enjoy it vegan, add sausage for heartiness, or experiment with different vegetables, this soup is as versatile as it is delicious.

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