Potato Lentil Soup

Though I'm a summer baby, I love autumn.  Autumn means the holiday season, cozy sweaters, hot cocoa, and COMFORT FOOD!

This is a super easy, healthy, delicious soup that’ll warm your bones and have you coming back for more.  It only takes 30 minutes’ cooking time, and besides spices, you only need TWO ingredients: potatoes and lentils.  Can it get any easier than that?  I don’t think so.

Well… okay, no soup can beat egg drop soup in regards to fast, but this potato lentil soup is still pretty darn fast.  This soup is especially perfect if you have last-minute guests coming over.  Grab some butter and a baguette, and you’ll have a feast in a snap!

I prefer not to peel my potatoes since the skin houses so many awesome nutrients.  My mom also taught me to eat/use everything possible, so I’m reflexively adverse to throwing food away.  Potatoes have gotten a bad and incorrect reputation as a “filler” food – they’re actually great for your body.  If you’re not used to it yet, try keeping the peel on this one time.  The peel gets super soft in the soup and adds a nice consistency.


I used golden potatoes, but any type of potato will do.


8 cups of water
1 cup of lentils
4 cups of chopped potatoes
4 cloves of garlic
1/2 teaspoon dried thyme
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper

(1)  Add the water and the lentils to a large pot and bring it to a boil.  While it’s heating up, chop up the potatoes and add those to the pot.  Peel and smash the garlic, and add the garlic, thyme and bay leaf to the pot.  Once the water reaches a boil, lower to a simmer.
(2)  Simmer for 30 minutes, then add salt and pepper.  If you like, mash a few potato pieces with a fork to thicken the consistency of the soup.

1 comment:

  1. Everything looks so delicious, great blog Yvonne. We'll have to try some of these recipes when we're back in the States!