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This ridiculously easy and simple lentil potato soup is what brothy comfort dreams are made of! The broth is so flavor packed with veggies and dried herbs that the potatoes and lentils soak up for an extra comforting weeknight family dinner ready in 1 hour! Serve with some 15 minute homemade garlic bread– winter will have never seen you coming!

bowl of lentil potato soup with spoon

Why this recipe works:

Soups have recently become sort of a specialty for me. I love my lentil lasagna soup and of course, this creamy vegan mushroom soup. But this one…this brothy lentil potato soup with gorgeously soft and tender Yukon gold potatoes.

Well, let’s just say that Jerry Seinfeld would easily choose this soup over his girlfriend.

It’s ridiculously comforting, with a broth so rich and flavorful, you could easily guzzle it on its own. Yet all together, the potatoes and lentils soak up the hearty, comforting herby flavors, making it a soup that you just can’t stop going back for me of.

Plus, we’re using simple, plant-based and pantry staple ingredients- nothing hard to find nor out of the ordinary (and those lentils are a great thing!).

bowls of potato soup with bread next to it

Andddd this lentil potato soup is ready in under an hour. Which makes it a fantastic option for meal prepping easy weeknight dinners or even date night. It’s honestly like an even more comforting version of chicken soup. You can thank me later!!

Key Ingredients:

Yukon Gold Potatoes: My absolute favorite potatoes to use for this soup!! They’re extra buttery and absorb so much flavor while still being soft and tender when cooked, making this a somehow indulgent soup (yet very light!).

Green Lentils: There are a few different types of lentils, of course. But I prefer this brothy lentil potato soup with green lentils. They have a bit of a peppery flavor to them, which really complements the bell peppers and other ingredients well. I’ve found using brown lentils to be a bit too earthy and mushy.

Red Bell Peppers: This lentil potato soup certainly has a bit of an Italian flair to it with using both bell peppers and tomato paste in the broth. The bell peppers infuse so much flavor into your veggie broth that will make you swear it came from a restaurant. That’s how good it tastes! No chicken broth needed whatsoever!

Veggie broth: Trust me, this is all you really need to achieve incredible flavor with this soup. I’ve heard a lot of people saying you really can’t achieve flavor unless you have a non-vegan stock to work with. But that’s just simply not the case. Italians have been doing it for ages with just veggies, and this soup proves it. I have a homemade vegetable broth on the blog, but store bought will work too. You can use reduced sodium as well.

Dried Oregano & Thyme: I really wanted to keep this lentil potato soup as approachable as possible, and to be honest? I don’t have fresh herbs in my kitchen during the winter as much as I’d like to. So dried herbs really come in handy here. Oregano and thyme are my absolute favorite combination with anything involving bell peppers and potatoes, and you’ll see why. The flavor just screams comfort (perhaps because it reminds me of my bisnonno’s cooking!!).

bowl of lentil potato soup

Overview: How to make brothy lentil potato soup:

For the full written instructions and ingredient measurements, see the bottom of this post in the recipe card. You can also hit the “jump to recipe” button at the top of this post! Here, we’ll go over a brief overview of the steps, along with providing visuals for a better understanding of the recipe.

sautéed carrots and veggies in a pan
We’ll start by sautéing the onion, garlic, and shallots. Then add in the carrots, celery, bell peppers, oregano and thyme.
potatoes in the pan being sautéed
Finish with softening the potatoes with all of the veg.
finished lentil potato soup
Then we’ll add in the veggie broth and tomato paste, bringing that to a boil. Once boiling, we’ll add in the lentils to cook. Then we can serve!

My favorite tips:

Add greens: Feel free to add in spinach during the colder spring months or even kale during the fall and winter months!

Swap Yukon gold potatoes for sweet potatoes: I know, I specifically called out how good Yukon gold potatoes are. But this soup will also really work with sweet potatoes, and no other changes, given the sweetness!

This soup is even better as leftovers: All of the flavors really come out the more this soup marinates so if you think it’s good after just 1 hour, just you wait!

If you make this recipe, please be sure to leave a comment and a rating ⭐️⭐️⭐️⭐️⭐️ below. This helps others to find the recipes! As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there as well!

Brothy Lentil Potato Soup with Yukon Gold Potatoes pinterest pin

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bowl of lentil potato soup with spoon

Brothy Lentil Potato Soup with Yukon Gold Potatoes

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  • Author: Britt Berlin
  • Prep Time: 20
  • Cook Time: 40
  • Total Time: 1 hour
  • Yield: 6 1x
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegan
Print Recipe

Description

This ridiculously easy and simple lentil potato soup is what brothy comfort dreams are made of! The broth is so flavor packed with veggies and dried herbs that the potatoes and lentils soak up for an extra comforting weeknight family dinner ready in 1 hour! Serve with some 15 minute homemade garlic bread– winter will have never seen you coming!

Ingredients

Scale
  • 1–2 tbsp olive oil
  • 1 large onion, diced
  • 1 shallot, diced
  • 5 garlic cloves, minced
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 3–4 large carrots, chopped
  • 4 celery, chopped
  • 2 large red and/or yellow bell peppers, diced
  • 4 cups veggie broth
  • 2 lbs Yukon gold potatoes, diced
  • 1 tbsp tomato paste
  • 1/2 cup dry green lentils

Instructions

  1. Prep all ingredients before beginning: Chop the onions, shallot, garlic, carrots, celery, bell peppers, and potatoes.
  2. Sauté the veggies: In a large pot, heat the olive oil with the onion and shallots on medium heat. Sauté for several minutes, then add in the garlic and sauté until lightly browned and the onions are translucent. Next add in the sliced carrots, celery, and bell peppers with the oregano and thyme, and sauté until cooked, about 5 minutes on medium heat. Finally, add in the chopped potatoes and reduce the heat to low. Cover to cook for 5-7 minutes. 
  3. Add in the broth: Bring the heat back to medium-high, and add in the veggie broth and tomato paste. Stir to combine, then bring the broth to a boil. 
  4. Cook the lentils: Once boiling, add in the lentils and reduce the heat to low. Cover and let the soup cook the lentils, about 10-15 minutes or until soft and tender. 
  5. Serve: Spoon or ladle the soup into serving bowls. Top with grated vegan parmesan and enjoy! 
  6. Storage: This soup will last 5 days in the fridge in an airtight container.

Equipment

Notes

See blog post for all tips and tricks!