This lentil potato soup with feta is a simple yet super comforting dish that will warm you up from the inside out on a cold day. It’s also budget-friendly and absolutely delicious!

Want to Save This Recipe?
Enter your email and I'll send it straight to your inbox. Plus, get great new recipes from me every week!
If you’ve been looking for more effortless, veggie-packed meals to add to your weekly meal plan, this lentil potato soup with feta is definitely something you should try.
It has tender lentils and creamy potatoes, all simmered in a flavorful broth and then topped with crumbled feta for that perfect cheesy finish.
I was inspired by the traditional fakes, a Greek lentil soup that’s out-of-this-world delicious even though it’s made with the simplest of ingredients.
I played a bit with the flavors and textures and added fresh herbs and potatoes, and the result was pretty amazing!
Oh, and if you love lentils, try my delicious Pasta with Lentils or this spicy Curried Lentil Soup next!
Why you’ll love this lentil potato soup with feta
- It’s packed with flavor and loaded with plant protein and fiber.
- It’s super easy to make — just throw everything in a large pot, and you end up with a healthy, nutritious meal.
- It tastes even better the next day so it’s a great choice for meal prep!
What you’ll need
Lentils — I use green lentils for this soup as I love their firm texture and earthy flavor, but you can also make it with brown lentils.
Red onion — You can, of course, use regular onion, but I find the flavor of red onions better for this soup.
Carrots — Dice them as small or as large as you like; they have plenty of time to cook in the soup.
Garlic — Don’t be shy with the garlic as it adds amazing flavor to your lentil potato soup.
Fresh thyme + bay leaves — For that Mediterranean-inspired flavor. If you don’t have fresh thyme, use 1 teaspoon dried thyme instead.
Potatoes — I use Yukon Gold potatoes (Maris Piper in the UK) and cook them for the same time as the lentils. This means they will break down quite a bit and make the soup naturally creamy.
Feta — Crumbled feta on top is what takes this lentil soup to a whole new level of goodness!
Pro tip
Rinse the lentils before adding them to the pot to remove any grit and ensure a cleaner, tastier broth.
How to make lentil potato soup
This is a quick overview with step-by-step photos. The full recipe with detailed steps is in the recipe card at the end of this post.
Heat the olive oil in a big pot over medium heat, then toss in the red onion and carrots. Let them sauté for 5-6 minutes until they start to soften, then stir in the garlic and thyme for another minute.
Add the tomato paste and bay leaves, and give everything a good stir. Let it cook for a minute.
Throw in the rinsed lentils, cubed potatoes, and vegetable stock. Stir it all together, bring it to a boil, then lower the heat, cover, and let it simmer for about 40 minutes.
Season with salt and pepper to taste, ladle the soup into bowls, and top with crumbled feta.
Substitutions and variations
- Use canned lentils for a quicker version, and simmer the soup until the potatoes are fork-tender. It will take about 15-20 minutes.
- Add some extra veggies such as zucchini, fresh fennel, celery or spinach/kale for an extra nutritional boost.
- This soup is naturally vegan except for the feta; to make it vegan, skip the feta and finish with a drizzle of olive oil. Alternatively, serve it with your favorite plant-based feta.
Recipe tips and notes
- Don’t over-stir the soup while it simmers—this keeps the potatoes from breaking down too much (unless you want a creamier soup).
- Dice the potatoes into larger chunks if you don’t want them to break down too much.
- Taste and adjust the seasoning at the end; lentils tend to absorb a lot of flavor, so you may need a final sprinkle of salt or pepper.
What to serve with lentil potato soup
- A warm, crusty baguette for soaking up the broth
- Warm pita bread
- A dash of quality extra virgin olive oil
Leftovers and storage
- The soup will keep well in an airtight container in the fridge for up to 3 days.
- Reheat it gently on the stovetop or in the microwave, adding a splash of water or stock if it’s thickened too much.
- This soup freezes well for up to 3 months. Thaw overnight in the fridge and reheat as usual.
If you’ve tried this lentil potato soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
And for more yummy recipe ideas, follow me on Instagram, Facebook, and Pinterest!
Lentil Potato Soup with Feta
Ingredients
- 3 tablespoons olive oil
- 1 large red onion, diced
- 2-3 medium carrots, diced
- 4 large garlic cloves, finely chopped
- 1 tablespoon fresh thyme, finely chopped
- 2 tablespoons tomato paste
- 2 bay leaves
- 1 ½ cup (300 g) green lentils, rinsed
- 1 pound (450 g) potatoes, peeled and cubed
- 6 cups (1.5 l) vegetable stock
- 5 oz (150 g) feta, crumbled
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced red onion and carrots, and sauté for 5-6 minutes until softened.
- Stir in the garlic and thyme, and cook for another minute until fragrant.4 large garlic cloves1 tablespoon fresh thyme
- Next, stir in the tomato paste and bay leaves and continue to cook for a further minute.2 tablespoons tomato paste
- Add the rinsed green lentils and cubed potatoes to the pot. Pour in the vegetable stock and stir well to combine.
- Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 40 minutes, or until the lentils and potatoes are tender.
- Season the soup with salt and freshly ground black pepper to taste. Ladle into bowls, top with crumbled feta, and serve warm.Salt and freshly ground black pepper to taste5 oz feta
Nutrition
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Johanna says
Terrific!