Lentil and Potato Soup
A hearty and healthy dish for the whole family. Serve with sour cream for extra flavor. Great with broth or just water.
Updated : 28 July, 2025
Easy
About 20 min.
Ingredients
400 grams
Potato
3 tablespoon
Red lentils
200 grams
Green bean
50 grams
Carrot
50 grams
Onion
100 grams
Bell pepper
200 grams
Tomato
1
Garlic
700 milliliters
Water
4 tablespoon
Vegetable oil
to taste
Greens
to taste
Salt
to taste
Allspice
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Advices
Advice
This soup goes wonderfully with sour cream and will appeal to both kids and adults. It can be made with chicken or meat broth as well.
Preparation
Step 1
You can use any vegetables you have on hand - choose based on taste and availability. Cook the soup in water or broth. Wash all vegetables and herbs thoroughly.
Step 2
Peel the potatoes, onion, carrots, and garlic. Remove the stem and seeds from the bell pepper. For more vibrant color, use peppers of different colors. Rinse the lentils in water several times.
Step 3
Trim the ends off the green beans. If they’re not very young, remove the side strings as they may be noticeable in the finished soup.
Step 4
Cut the potatoes into small cubes, about ½ inch (1 cm) in size. This ensures they cook at the same time as the red lentils and green beans. If cut too large, the potatoes may remain undercooked or overcook and turn to mush while the lentils are ready. Cut the green beans into bite-size pieces.
Step 5
Slice the carrot into small sticks or grate it coarsely. Chop the onion moderately. Dice the tomatoes. Optionally, peel the tomatoes by pouring boiling water over them for 1 minute. I usually use them unpeeled.
Step 6
In a pot with a thick bottom or small Dutch oven, heat some vegetable oil over high heat. Sauté the carrots, peppers, and onion, stirring occasionally, for about 5 minutes.
Step 7
Add the diced tomatoes and green beans. Stir, then reduce heat to low. Cover the pot and let the vegetables stew for about 10 minutes. The tomatoes should release juice. Check after a few minutes to prevent burning. Stir and, if needed, add 2-3 tablespoons of water.
Step 8
Add the potatoes and lentils to the pot. Season with salt to taste. Turn the heat to high.
Step 9
Pour in about 3 cups (700 ml) of boiling water. Mix well and taste for salt - adjust as needed. Once it boils, reduce heat to medium and cook the soup under a partially covered lid until the potatoes and other ingredients are fully cooked - this took me about 20 minutes.
Step 10
At the end, add finely chopped garlic and herbs. You can press the garlic or grate it. Good herb choices include dill, parsley, or green onions.
Step 11
Let the soup sit for a few minutes before serving. Optionally, sprinkle with ground black or hot pepper.