As soon as temps turn cooler, I pull out my soup pot and grab a bag of lentils from the pantry. It’s time for lentil potato soup! My Italian mother made this hearty one-dish meal every fall, and I’ve since followed in her footsteps. My mother’s native region of Abruzzo, Italy, is known for its rustic cuisine featuring vegetables, grains like farro, and legumes like beans, chickpeas, and lentils. In the high plains of the Apennine mountains, lentils are grown to be small in size and chestnut brown in color, with lots of earthy flavor. Today, I use whatever lentils I have on hand to recreate her soup. This includes the brownish-purple lentils from Abruzzo, the slightly paler, greener lentils from Umbria known as Lenticchie di Castelluccio, or the easier-to-source French green lentils. Each variety keeps its shape even when cooked at length, which means they make fantastic soup.Infused with the flavor of garlic and herbs, the hearty creaminess of potatoes, and finished with homemade croutons, this vegan soup recipe ticks all the boxes. Italian comfort food at its best!
What is in Lentil Potato Soup?
A handful of ingredients—most of which you probably already have in your pantry and fridge—is all it takes to get a pot of garlicky lentil soup going. Here’s what you’ll need to make it.
Lentils: Use green or brown varieties (see Ingredient Spotlight below for more). Extra-virgin olive oil: You’ll need a good quality olive oil for cooking your soup, and a top-notch drizzling oil for serving, like our buttery-smooth Italian Nocellara. Garlic: In general, Italian cooking uses less garlic than most people assume. Often, a clove is used to flavor oil for sauce or soup, and then removed and discarded. In this case, though, more garlic is better! I add anywhere from four to six lightly crushed cloves, depending on how garlic-forward I want the flavor to be. Celery and onion: Serve as the foundation for this fall soup. Fennel: It’s not traditional, but I always add a diced fennel bulb to my lentil potato soup. It imparts an appealing, mellow sweetness with only the barest hint of anise flavor. Chili pepper: A pinch of red pepper flakes, or a small fresh chili pepper punches up the base for lentil potato soup. It’s not mandatory, but I love the hint of heat it provides. Aromatics: A few sprigs of thyme and a whole bay leaf add an extra layer of flavor. Potato: One large yellow potato, cut into cubes, gives body to lentil potato soup. Once the pieces soften in the broth, take the time to mash a few of them against the side of the pot to add even more structure. Broth: If you have homemade vegetable broth (or chicken stock) all the better. However, a good commercial brand works fine here. Croutons: Crunchy homemade croutons are the crowning glory of this soup. They are easy to make—just toss bread cubes with olive oil and bake while the soup is simmering on the stovetop. A good crusty bread is preferred, and feel free to use homemade.
Ingredient Spotlight
This tiny coin-shaped legume comes in a variety of colors that share similarities but are also different. Brown and green lentils, common in Italian and French cooking, have an appealing earthy, slightly peppery flavor, and they tend to hold their shape during cooking. Red and yellow lentils, common in Middle Eastern and Indian cooking, range in color from golden to deep orange. They have a pleasing nutty taste and tend to fall apart during cooking. For this recipe, you’ll need green or good brown Italian lentils, if you can find them (I buy them when I’m in Italy or order them online). The best lentils for this soup are the brownish-purple lentils from Abruzzo and the slightly paler, greener lentils from Umbria, known as Lenticchie di Castelluccio. Both really do keep their shape without breaking down as they cook. Look for them in gourmet or international groceries. French puy lentils also work well, or even plain brown supermarket lentils will do; that’s what my mom used when she couldn’t find her beloved Italian lentils, and we loved her lentil soup either way.
READ MORE IN OUR GUIDE: How to Cook Lentils TRY IT: Find premium French Green Lentils at our shop.
How to Make Lentil Potato Soup
A little chopping and sautéing is all it takes to make an Italian-style lentil potato soup. All told it takes just about an hour from start to finish. It’s hearty enough to serve as a one-dish meal, or as a main course accompanied by a salad and a glass of vino.
Make the Base
Get ready. Rinse 2 cups green or brown lentils thoroughly in a fine mesh strainer and be sure to pick out any tiny stones or other debris. Set aside. If you’re serving with croutons, preheat the oven to 400°F. Prep your aromatics and veggies. Lightly crush 4-6 garlic cloves. Finely dice 1 large celery rib, 1 medium yellow onion, and 1 small fennel bulb. Peel and cut 1 medium yellow potato into 1/2-inch cubes. Sauté the aromatics. Pour 1/4 cup olive oil into a Dutch oven or other heavy-bottomed pot and set on medium-low heat. Stir in the garlic, celery and onion, fennel. Season with 1 fresh or dried peperoncino chili pepper (or a big pinch of chili flakes), 3 thyme sprigs, and 1 bay leaf. Cook until the vegetables are softened and their perfume starts to fill the kitchen, about 7 minutes. Season with 1 teaspoon sea salt. Add the potatoes and lentils. Add the potatoes and stir to coat them with oil. Add 1 cup of chicken or vegetable broth and turn the heat to medium. Bring the mixture to a simmer over medium heat, then cover partly and cook at a gentle simmer until the potatoes have started to soften, about 10 minutes. Stir in the rinsed lentils.
Finish and Simmer
Add the broth and simmer. Pour in the remaining 3 cups broth, plus the 4 cups water. Use a wooden spoon or silicone spatula to mash some of the softened potatoes against the side of the pot; this will help to thicken the soup. Turn the heat to high to bring the soup to a boil, then lower the heat to simmer and cover partially. Simmer gently for 45 minutes, or until the vegetables are tender and the lentils are cooked through.
Optional: Make the Croutons
Make the croutons (optional). While the soup is simmering, cut enough bread into 1/2-inch cubes to make 2 cups. Add to a bowl and toss with 2 tablespoons olive oil, sprinkle with salt and pepper, and spread them out on a baking sheet. Bake in the hot oven until evenly browned and crisp, about 15 minutes.
Finish and Serve
Serve. Remove the soup from the heat. Discard the thyme sprigs, bay leaf, chili pepper, and any garlic cloves that haven’t melted into the soup—or leave them in, as I do (I like to mash them up). Ladle the soup into bowls, drizzle with your best olive oil, and scatter a small handful of croutons on top of each serving.
Ways to Mix it Up
As much as I love lentil soup the way my mom made it, I also love to mix it up a bit. Sometimes I omit the croutons and serve the soup with focaccia on the side. Here are other ways to switch things up:
Add a diced turnip to the vegetables, for extra earthy flavor. Toss in a few handfuls of chopped Swiss chard, kale, or spinach and let the greens cook down with the vegetables and aromatics. Tuck a Parmesan rind into the soup as it’s simmering. Its rich flavor will infuse the broth.
What to Serve with Lentil Potato Soup
This soup is so hearty and nourishing, it can be served as a one-dish meal. It also pairs well with lots of dishes, so feel free to serve smaller portions as a first course or make it the main event with a side. Lentil soup goes great with a fresh salad. Try it with this crunchy Fennel Salad with Shaved Parmesan or this peppery Radicchio Salad with Orange. Browse all Mediterranean recipes.
Italian Lentil Soup
Hearty One-Pot Lentil Stew
Curried Red Lentil and Sweet Potato Soup
Mediterranean Spicy Lentil Soup with Spinach
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