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    Home » Recipes » Soup

    Rustic Lentil Potato Soup

    Oct 18, 2015 by Kaitlin

    A hearty and rustic vegan Lentil Potato Soup recipe with mushrooms and herbs! The rich, savory flavors remind me of a vegan version of classic beef stew. (Gluten-free, oil-free.)

    Bowl of lentil soup with potato, mushroom, and carrot

    I'm tempted to dazzle you with a bunch of awesome lentil facts but I will refrain. Let's keep it short and sweet: lentils rock.

    They are easy to cook, and filled with nutrients, protein and fiber. Plus they are satisfying and budget-friendly.

    This soup has such hearty texture with chunks of potato, carrot, and mushroom. It reminds me of a veganized version of classic beef stew!

    Dry brown lentils in a glass jar with wooden spoon

    Ingredients for Lentil Potato Soup

    For this recipe you will simmer in a large pot:

    • Yellow onion: Or you can use sweet onion or white onion if needed.
    • Carrot
    • Mushrooms: I like cremini, but use your own favorite. Portobello mushroom, white button mushroom, shiitake mushrooms, etc.
    • Potato: I prefer Yukon gold potatoes for this recipe, but white or russet potatoes work great too.
    • Fresh garlic cloves: Or you can substitute dried garlic powder.
    • Vegetable broth: Be sure to use low sodium broth if desired.
    • Tamari: Or substitute soy sauce, but I use tamari for gluten-free.
    • Green lentils or brown lentils: The earthly flavor of green/brown lentils is really tasty in this recipe. But you could substitute red lentils or black lentils as well.
    • Fresh spinach: Or you can stir in fresh kale or swiss chard.
    • Dried parsley + dried thyme: Or substitute other spices and herbs to taste.
    Bowl of vegan lentil potato soup garnished with thyme

    Customizing

    Herbs + seasonings: Change up the flavors as you see fit. Try ground dried oregano, dried basil, ground cumin, smoked paprika, coriander, Italian seasonings, bay leaves (remove before serving), turmeric, ginger, black pepper, or curry powder. Or garnish your bowl with fresh herbs or a squeeze of lemon juice before serving.

    Veggies: Add other vegetables such as celery, sweet potatoes, tomatoes, zucchini, etc.

    Storing

    Store leftovers in an airtight container in the refrigerator. We find they keep well for about 5-6 days. Simply reheat in the microwave when ready to enjoy.

    Tip: The leftovers are especially delicious because the broth becomes even richer and more flavorful the next day. (Which is great because I'm a soup-for-breakfast kind of girl.)

    Vegan rustic lentil potato soup in a bowl

    For more inspiration, also browse all potato recipes or vegan soup recipes.

    Bowl of vegan lentil potato soup garnished with thyme

    Rustic Lentil Potato Soup

    A satisfying Lentil Potato Soup with mushrooms and herbs. The rich, savory flavors remind me of a vegan version of classic beef stew!
    5 from 12 votes
    Print Recipe Pin Recipe Comment
    Prep Time: 30 minutes
    Cook Time: 30 minutes
    Total Time: 1 hour
    Author: Kaitlin - The Garden Grazer
    Course: Soup
    Cuisine: Gluten-Free, Oil-Free, Vegan
    Servings: 5 medium bowls

    Ingredients

    • 1 yellow onion
    • 1 large carrot
    • 6 oz. mushrooms (I use cremini)
    • 1 medium potato (about 1.5 cups diced)
    • 3-4 cloves garlic
    • 5 cups vegetable broth (or 4 cups broth + 1 cup water)
    • 2 Tbsp. tamari (or soy sauce)
    • 1 cup green/brown lentils (uncooked)
    • 1 cup fresh baby spinach
    • 1 tsp. dried parsley
    • 3/4 tsp. dried thyme
    • Salt to taste

    Instructions

    • Prepare the vegetables: Dice onion and carrot. Mince garlic. Slice mushrooms. Dice potatoes into about 3/4″ chunks.
    • In a stockpot over medium-high heat, sauté onion for 5 minutes. (I use 3 Tbsp. water/broth for no-oil-sauté method.)
    • Add potatoes, carrots, mushrooms, and dried thyme & parsley. Stir and sauté 3-4 more minutes.
    • Add garlic. Stir and sauté 1 minute.
    • Add broth and tamari. Increase heat and bring to a boil.
    • Once boiling, add lentils (rinsed). Cover and reduce heat to a simmer. Simmer 30 minutes or until lentils are tender. Add more broth/water if desired.
    • Stir in roughly chopped spinach during the last couple minutes of cooking. Salt/pepper to taste or add more tamari.

    Notes

    Herbs: Don't have dried thyme or parsley? Dried basil & oregano work very well too. (Also feel free to add a bay leaf while the soup simmers and remove before serving.)
    Thickness: I enjoy dense soup. But if you prefer yours thinner and more brothy, simply decrease the lentils (to about 2/3 cup) or increase the broth.
    For gluten-free: Use tamari.

    Nutrition Per Serving (Estimate)

    Nutrition Facts
    Rustic Lentil Potato Soup
    Amount per Serving
    Calories
    180
    % Daily Value*
    Fat
     
    1
    g
    2
    %
    Saturated Fat
     
    1
    g
    6
    %
    Polyunsaturated Fat
     
    1
    g
    Monounsaturated Fat
     
    1
    g
    Potassium
     
    630
    mg
    18
    %
    Carbohydrates
     
    32
    g
    11
    %
    Fiber
     
    13
    g
    54
    %
    Sugar
     
    5
    g
    6
    %
    Protein
     
    13
    g
    26
    %
    Vitamin A
     
    3142
    IU
    63
    %
    Vitamin C
     
    8
    mg
    10
    %
    Calcium
     
    56
    mg
    6
    %
    Iron
     
    4
    mg
    22
    %
    * Percent Daily Values are based on a 2000 calorie diet.
    Did you make this recipe?Leave a star rating or comment below!

    If you are enjoying this vegan Rustic Potato and Mushroom Lentil Soup recipe, also check out:

    • Lentil Vegetable Soup
    • Coconut Curry Lentil Soup
    • Vegan Minestrone
    • Lentil Spinach Soup

    Follow The Garden Grazer on Instagram, Pinterest, or Facebook for more updates and inspiration.

    More Vegan Soup + Chili Recipes

    • Mushroom Chili
    • Vegan Broccoli Potato Soup
    • Lentil Cabbage Soup
    • Vegan Coconut Curry Lentil Soup

    Reader Interactions

    Comments

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      Recipe Rating:




    1. Mary Lendzion

      March 27, 2022 at 12:01 pm

      We made this for dinner last night and your recipe for black bean quinoa soup the previous night, and we loved both of them. We look forward to trying more of your recipes. Thank you for sharing!

      Reply
      • Kaitlin

        March 27, 2022 at 2:31 pm

        Hello, Mary! That's so lovely to hear. Thanks for giving them a try and sharing your very kind feedback. I hope you enjoy any others you try! All the best, Kaitlin

        Reply
    2. Melissa

      January 28, 2022 at 1:18 pm

      5 stars
      It is delicious! I added a little bit of curry powder too.

      Reply
      • Kaitlin

        January 28, 2022 at 1:32 pm

        Really great idea! Thanks for sharing.

        Reply
    3. Lisa Fiorello

      September 02, 2021 at 10:57 am

      5 stars
      I just made this soup! It is absolutely wonderful! Thank you for the recipe!

      Reply
      • Kaitlin

        September 02, 2021 at 11:38 am

        So great to hear that, Lisa! Thank you for giving it a try and sharing your kind feedback!

        Reply
    4. Evelyn

      May 03, 2021 at 6:40 pm

      5 stars
      Absolutely the best lentil soup I have made yet. So tasty. Did exactly as the recipe called except adding spinach. At the end added one more cup of water as I wanted it a little more soupy. Not sure why it took so long for the lentils to get soft. But that’s ok, these was the tastiest I have had. Love it!

      Reply
      • Kaitlin

        May 04, 2021 at 2:15 pm

        Wonderful to hear you enjoyed, Evelyn! Thanks so much for the kind review.

        Reply
    5. Miriam

      January 28, 2021 at 7:20 am

      What kind of mushrooms did you use?

      Reply
      • Kaitlin McGinn

        January 28, 2021 at 7:40 am

        Hi Miriam! Most often I use cremini or white button but any mushrooms would be lovely, I think. (Portobello, shiitake, or a combination, etc.)

        Reply
    6. Maneta

      September 30, 2020 at 2:39 pm

      5 stars
      This recipe is so comforting! Absolutely perfect for these cold nights coming up! The leftovers are even better because the veggies soak up that scrumptious broth.

      Reply
      • Kaitlin McGinn

        October 01, 2020 at 12:01 pm

        That's great! And completely agree with the leftovers. Thanks so much for giving the recipes a try.

        Reply
    7. Christina

      September 18, 2020 at 6:07 am

      5 stars
      Easy, quick to make and delicious! This recipe is now in my rotation! Thanks!

      Reply
      • Kaitlin McGinn

        October 01, 2020 at 11:52 am

        Awesome to hear, Christina. Thanks for giving it a try and sharing your kind feedback - very appreciated.

        Reply
    8. ColinHill

      August 30, 2018 at 1:26 am

      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.

      Reply
      • Kaitlin | The Garden Grazer

        September 05, 2018 at 4:49 pm

        Wonderful! Love your fresh garden tomato addition. Thanks for sharing!

        Reply
    9. Sheila Stevenson

      September 10, 2016 at 3:00 am

      Made this tonight and it was yummy! I also added a can of whole tomatoes and dash of balsamic vinegar!!

      Reply
      • Kaitlin | The Garden Grazer

        September 17, 2016 at 3:54 pm

        Wow, great additions! Thanks for sharing!

        Reply
    10. Dorothy Milfort

      March 24, 2016 at 10:01 pm

      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.

      Reply
      • Kaitlin | The Garden Grazer

        March 27, 2016 at 1:43 am

        Hi Dorothy! I use a "no-oil sauté method". In place of the oil, simply use 3 Tbsp. vegetable broth or water, adding more as needed. Otherwise feel free to use the typical olive oil to sauté (about 2-3 tsp.)

        Reply
    11. Aura Lemoine

      March 03, 2016 at 3:29 am

      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!

      Reply
      • Kaitlin | The Garden Grazer

        March 06, 2016 at 3:33 pm

        So great! Love your substitutions - thanks for sharing!

        Reply
    12. Unknown

      February 23, 2016 at 5:29 pm

      How well does this freeze?

      Reply
      • Kaitlin | The Garden Grazer

        February 23, 2016 at 6:22 pm

        Hi! I haven't tried freezing 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.

        Reply
    13. Katherine England

      January 11, 2016 at 5:38 pm

      I made this last night and it was so delicious and filling. Thank you!

      Reply
      • Kaitlin | The Garden Grazer

        January 11, 2016 at 7:41 pm

        So great to hear! Thank you!

        Reply
    14. Vicky Hobson

      October 18, 2015 at 8:57 pm

      Looking forward to trying out this recipe. Are brown lentils the same as French lentils? I've only seen French and red. Thanks

      Reply
      • Kaitlin | The Garden Grazer

        October 21, 2015 at 2:45 pm

        Hi Vicky! French, brown, and red lentils are all slightly different varieties. Brown lentils are the most commonly found. French lentils can be a great substitute as they hold their shape well so feel free to use those if you'd like. 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.

        Reply
    15. Lindsay Lopez

      October 18, 2015 at 3:29 pm

      This looks delicious! I'm wondering if you've ever made this in a crock pot and if so, how did you do it?

      Reply
      • Kaitlin | The Garden Grazer

        October 21, 2015 at 2:38 pm

        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!

        Reply
      • Unknown

        January 14, 2017 at 12:19 am

        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!

        Reply
      • Kaitlin | The Garden Grazer

        February 02, 2017 at 6:42 pm

        Perfect! Thank you so much for your helpful feedback!

        Reply

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    Hi, I'm Kaitlin!
    I share vegan recipes that are easy & healthy. (Mostly whole food plant-based, oil-free, & gluten-free.) About Me →

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