Lentil and Potato Soup

    1 hour 40 min

    A deliciously thick and hearty soup. Lentils are simmered with vegetables in a chicken stock, then thickened with mashed potatoes. Enjoy with fresh crusty bread.

    55 people made this

    Serves: 10 

    • 100g brown lentils
    • 100g red lentils
    • 1 litre water
    • 2 potatoes, peeled and quartered
    • 1 stick celery, finely chopped
    • 1 carrot, finely chopped
    • 3 tablespoons chicken stock granules
    • 3 whole cloves
    • 1/4 teaspoon salt
    • 1/4 teaspoon ground black pepper

    Prep:15min  ›  Cook:1hr25min  ›  Ready in:1hr40min 

    1. Rinse lentils in cold water several times before adding to cooking pot. In a medium-size cooking pot, add lentils and water and boil for about 30 minutes.
    2. Add quartered potatoes and cook until tender.
    3. When potatoes are cooked, remove into a mixing bowl; mash and set aside.
    4. Add carrots, onion, celery and chicken stock granules to pot and simmer, covered, for about 30 minutes or until lentils are soft.
    5. Add cloves, salt and pepper and simmer for another 15 minutes.
    6. Now add mashed potatoes, mix well and just bring to the boil. Adjust seasonings to taste. Remove and discard cloves before serving.

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    Reviews & ratings
    Average global rating:

    Reviews in English (42)


    I don't usually give recipes 5 stars if I tweaked it, but this was just so good that I'm giving in on this one. I had no celery (don't like it anyway), so I skipped it and added an extra carrot. I also didn't have any chicken bullion or vegetable stock, so I just added extra water and extra pepper as well. Then after it was all done and mixed up together, I added a small can of evaporated milk. The combination of the cloves and pepper was delicious. This was fast (I put the lentils, carrots, and onion all together at once, then cooked the potatoes separately) and easy and already look forward to the leftovers.  -  19 Feb 2008  (Review from Allrecipes US | Canada)


    Like everyone else, I had to add tons more water during cooking, and it was done in about half the estimated time. Also, I halved this recipe for the two of us thinking there would be leftovers for another meal, but it made BARELY 3 servings. Next time I will make the entire batch to get 2 meals. I used a generous sprinkling of dried minced onion. The soup was thick and flavorful, I would definitely recommend trying it - just be sure to watch the water closely!  -  18 Oct 2005  (Review from Allrecipes US | Canada)


    This was a very tasty lentil soup- just a few adjustements. 1/2 of an onion, double the water to 8 cups, and I just left the potatoes in and never mashed them. It tasted great! Next time, I think I will leave out the carrots and add an extra stalk of celery.  -  19 May 2004  (Review from Allrecipes US | Canada)