Hearty Lentil Potato Soup with mushrooms and herbs! The rich, savory flavors remind me of a vegan version of classic beef stew! (Vegan, gluten-free, oil-free)
I’m tempted to dazzle you with a bunch of super cool lentil facts but I’ll refrain 😉 Let’s keep it short and sweet: lentils ROCK. They’re easy to cook, packed with nutrients and protein, satisfying, and budget-friendly (yay!) This recipe is adapted from one of my favorites: Lentil Spinach Soup. Any form of lentil soup is a win in my book, but this one feels extra hearty and wonderfully rustic with chunks of potato, carrot, and mushroom. It reminds me of a veganized version of classic beef stew!
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!
Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing your recreations.
Rustic Lentil and Potato Soup
Satisfying Lentil Potato Soup with mushrooms and herbs! The rich, savory flavors remind me of a vegan version of classic beef stew!
Prep Time:25 minutes
Cook Time:35 minutes
Total Time:1 hour
Servings:8 medium bowls
Ingredients
- 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
Instructions
- 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.
Notes
If you don’t have dried thyme or parsley, a combo of dried basil and oregano work well too!
This makes a large batch, so cut in half if desired.
For gluten-free, use tamari.
Nutrition Per Serving (estimate)
Calories: 256kcal | Carbohydrates: 46g | Protein: 16g | Potassium: 1071mg | Fiber: 18g | Sugar: 4g | Vitamin A: 97.1% | Vitamin C: 22.7% | Calcium: 10.6% | Iron: 45.7%
Did you make this recipe?Tag @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations!
This looks delicious! I'm wondering if you've ever made this in a crock pot and if so, how did you do it?
Hi Lindsay! I've never done this in the crock pot, but I'm guessing it'd do pretty well! My estimate is to toss everything in, and cook on high for about 5 hours 🙂 Would love to hear if you give it a go!
I just tried this in the crock pot! Amazing! However, I'd say it only takes about 3.5-4 hours on high to cook!
Awesome!! Thanks so much for coming back to let us know! Glad you enjoyed it 🙂 Have a great weekend!!
Looking forward to trying out this recipe. Are brown lentils the same as French lentils? I've only seen French and red. Thanks
Hi Vicky! French, brown, and red lentils are all slightly different varieties. Brown lentils are the most commonly found. French lentils, although smaller, can be a great substitute as they hold their shape well so feel free to use those! Red lentils don't hold their shape as well, and have a mild, more sweeter flavor. I love using them in stews or pasta sauce. I hope you enjoy the recipe! 🙂
I made this last night and it was so delicious and filling. Thank you!
Hi Katherine! Yay, wonderful to hear you enjoyed it! Thanks for the sweet message 🙂
How about green lentils? Any difference in the cooking? Would these be ok?
Hi! Green lentils would be a good substitute here – they tend to hold their shape as well as brown lentils, and the cooking time is similar 🙂 Hope you enjoy!!
How well does this freeze?
Hi! I haven't done it with this particular recipe. Typically soup freezes very well, but potatoes sometimes not as much. The texture will be a bit different afterwards but it's still doable – just be sure not to overcook the potatoes before freezing. You might want to check out my "Ultimate Vegetable Soup" if you're looking for a good freezer recipe, it's very versatile! 🙂
My husband just loved it! I didn't have spinach, but we didn't miss it at all. I used fresh parsley and celery instead. Thank you for the recipe!
Fantastic Aura!! So glad you were able to tweak it based on what you had – I love your substitutions! Hope you two have a great week! 🙂
Hi, thanks for posting this. How much oil should I use to saute the onions? I see no mention of this in the recipe or ingredient list.
Hi Dorothy! I leave that direction out because people use different things to saute (sometimes I use oil, or sometimes broth or water for the "healthier saute" method.) When I use oil I just do a little drizzle – just one or two swirls around the pan is all it seems to take 🙂 Hope you enjoy!!
Made this tonight and it was yummy! I also added a can of whole tomatoes and dash of balsamic vinegar!!
Hey Sheila! Great to hear you enjoyed it! I LOVE your additions of tomatoes and balsamic vinegar, yum!!! Will have to try that next time 🙂
I just made this tonight. It was a great soup. I added grape tomatoes from the garden, and it gave it a nice flavor. Thank you.
Hi Colin! So awesome to hear you gave it a try and enjoyed 🙂 I absolutely love your fresh garden tomato addition – YUM! Thanks for the very kind feedback. Have a great rest of the week! -Kaitlin