Slow-Simmered Lentil and Potato Soup with Carrots

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-13 · Updated 2026-04-13

A comforting, hearty soup made with pantry staples that simmers to tender perfection. Perfect for chilly evenings with minimal effort. This american-inspired soups ready in about 55 minutes pairs dried brown lentils, medium potatoes, carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup dried brown lentils
• 2 medium potatoes
• 2 carrots
• 1 yellow onion
• 3 garlic cloves
• 4 cups vegetable broth
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add 1 finely chopped yellow onion and 3 minced garlic cloves, and cook for 3 minutes until the onion is translucent and garlic is fragrant, stirring frequently to prevent browning.
2. Step 2: Add 1 cup rinsed dried brown lentils, 2 diced medium potatoes (1/2-inch cubes), and 2 diced medium carrots (1/2-inch cubes) to the pot, stirring to coat in oil.
3. Step 3: Pour in 4 cups vegetable broth, add 1 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35 minutes until potatoes are fork-tender.
4. Step 4: Remove from heat and use an immersion blender to partially blend the soup until creamy, or transfer 1 cup to a blender, blend until smooth, and return to pot for a velvety texture.