Description

This nourishing Thanksgiving Lentil and Potato Soup combines earthy lentils with creamy Yukon Gold potatoes, aromatic herbs, and fresh vegetables to create the perfect comfort food for the holiday season. Easy to make ahead and wonderfully satisfying, it’s ideal as a Thanksgiving starter or hearty weeknight meal.

Ingredients

Scale

2 tablespoons extra-virgin olive oil
1 large yellow onion, finely diced
3 cloves garlic, minced
2 celery stalks, thinly sliced
2 medium carrots, peeled and diced
1 teaspoon fresh thyme leaves (or ½ teaspoon dried)
1 teaspoon fresh rosemary, chopped (or ½ teaspoon dried)
1 bay leaf
1½ cups brown or green lentils, rinsed and picked over
4 cups low-sodium chicken or vegetable broth
2 cups water
2 large Yukon Gold potatoes, peeled and cut into ½-inch cubes
1 teaspoon kosher salt (plus more to taste)
½ teaspoon freshly ground black pepper
2 tablespoons fresh parsley, chopped
Optional garnish: a drizzle of good olive oil, a sprinkle of toasted pumpkin seeds, or crusty bread

Instructions

Heat olive oil in a large, heavy-bottomed pot over medium heat. Once shimmering, add diced onion and cook until soft and translucent, about 5 minutes.
Stir in garlic, celery, and carrots. Cook for another 3 minutes until fragrant and vegetables begin to soften.
Add thyme, rosemary, and bay leaf. Stir to release their aromas, about 30 seconds.
Pour in lentils, broth, and water. Bring to a gentle boil, then reduce heat to maintain a lazy simmer.
After 15 minutes of simmering, add potato cubes. Continue to simmer, stirring occasionally, until lentils are tender and potatoes are soft, about 20-25 minutes more.
Remove bay leaf. Season with salt and pepper to taste.
Turn off heat, stir in fresh parsley, and let the soup rest for a couple minutes to allow flavors to meld.
Serve hot with optional garnishes if desired.

Notes

This soup tastes even better the next day, making it perfect for make-ahead holiday meal prep.
For a vegetarian version, use vegetable broth instead of chicken broth.
To freeze, cool completely and store in airtight containers for up to 3 months.
If soup becomes too thick after storage, thin with additional broth when reheating.
For added richness, finish with a swirl of cream or a dollop of Greek yogurt.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1½ cups
Calories: 285
Sugar: 4g
Sodium: 320mg
Fat: 5g
Saturated Fat: 0.5g
Unsaturated Fat: 4.5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 17g
Protein: 15g
Cholesterol: 0mg

Keywords: Thanksgiving soup, lentil potato soup, holiday soup, vegetarian soup, make-ahead soup, comfort food, fall soup, hearty soup