Herb-Infused Lentil Soup with Lemon and Crispy Smashed Potatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-22 · Updated 2026-04-22

A hearty, protein-packed soup with earthy lentils and aromatic herbs, served with golden smashed potatoes. This mediterranean-inspired soups (vegetarian) ready in about 70 minutes pairs brown lentils, medium carrots, celery stalks for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Ingredients

• 1 cup brown lentils
• 2 medium carrots
• 2 celery stalks
• 1 onion
• 4 cups vegetable broth
• 1 tbsp fresh thyme
• 2 tbsp fresh parsley
• 4 medium potatoes
• 1 tbsp lemon juice

Instructions

1. Step 1: Rinse lentils under cold water and drain. Dice carrots, celery, and onion into 1/4-inch pieces.
2. Step 2: In a large pot, heat 1 tbsp olive oil over medium heat. Add diced vegetables and cook for 8 minutes until softened.
3. Step 3: Add lentils, vegetable broth, and thyme; bring to a simmer. Cover and cook for 30 minutes until lentils are tender.
4. Step 4: While soup simmers, boil potatoes in salted water for 20 minutes until fork-tender. Drain and cool slightly.
5. Step 5: Smash cooled potatoes with a fork to create irregular chunks. Heat 1 tbsp olive oil in a skillet over medium-high heat and pan-fry potatoes for 5 minutes until golden and crispy on edges.
6. Step 6: Stir chopped parsley into soup. Remove from heat and stir in lemon juice. Serve soup topped with crispy potatoes.