Also a nice bonus? The leftovers are delicious. The broth becomes even richer and more flavorful the next day. (Which is great news because I’m a soup-for-breakfast kind of girl.) As always, soup is beautifully versatile so have fun playing around with your own variations. Cozy up to a warm bowl and enjoy!
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Rustic Lentil and Potato Soup
- 1 onion
- 3 carrots
- 8 oz. mushrooms
- 3 medium potatoes (about 3 cups diced)
- 4-5 cloves garlic
- 4 cups vegetable broth
- 3-4 cups water (or more broth)
- 3 Tbsp. tamari (or soy sauce)
- 2 cups brown/green lentils (uncooked)
- 2 cups spinach
- 1 1/2 tsp. dried thyme
- 2 tsp. dried parsley
- Salt to taste
- Dice onion and carrot, and mince garlic. Halve/slice the mushrooms. Dice the potatoes into about 3/4″ chunks.
- In a large stockpot over medium heat, saute onion for 5 minutes.
- Add potatoes, carrots, mushrooms, and dried thyme & parsley. Cook 4 more minutes. Add garlic, and cook 1 minute.
- Add broth, 3-4 cups of water (or more broth), and tamari. Increase heat and bring to a boil.
- Once boiling, add lentils (rinsed) and reduce heat to a simmer. Simmer 35 minutes or until lentils are tender.
- Stir in spinach during the last couple minutes of cooking.
- Salt/season to taste.