This rustic Lentil Potato Soup recipe is only 10 simple ingredients and so easy to make! The rich, savory flavors remind me of a plant-based version of classic beef stew. (Vegan, gluten-free, oil-free.)

Rustic lentil potato soup in a white bowl on a wooden table

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

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

This soup has so much hearty texture with chunks of potato, carrot, and mushroom. (It reminds me of a veganized version of classic beef stew!) Best of all, it's great for meal prep because I find the flavors only get better with time.

Plus it's easy to customize just the way you like it! See below for some ideas to get you started.

Carrot, potato, onion, garlic, mushrooms, fresh spinach, tamari, and dried herb ingredients laid out on a metal tray

Ingredients for Lentil Potato Soup

For this recipe, you'll simmer in a large pot on the stove:

Yellow onion: Or you can use sweet onion or white onion instead.
Carrot
Mushrooms: I like cremini, but use your own favorite. Portobello, white button, shiitake, etc. (Or if you don't care for mushrooms, just substitute more potato instead!)
Potato: Either white, russet, or Yukon gold potato works great. I use 8 ounces or about one medium potato.
Garlic cloves: I like the taste of fresh, but you can substitute dried garlic powder if needed.
Vegetable broth: Be sure to use low sodium broth if desired.
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. (Just be aware red lentils have a sweeter flavor and don't hold their shape very well after cooking, so it will be more of a stew-like consistency.)
Fresh spinach: Or you can stir in fresh kale or swiss chard.
Tamari: Or substitute soy sauce, but I use tamari for gluten-free.
Italian seasoning: Or substitute other spices and herbs to taste.

Overhead view of preparing soup in a large stockpot with wooden stirring spoon

Customizing

Herbs & seasonings: Change up the flavors as you see fit! Try dried oregano, dried basil, ground cumin, smoked paprika, coriander, parsley, thyme, bay leaves (remove before serving), turmeric, ginger, black pepper, or curry powder. A pinch of red pepper flakes or cayenne pepper can be added for some heat as well.

Veggies: Add other vegetables such as celery, sweet potatoes, bell pepper, broccoli, peas, tomatoes, or zucchini. Or stir in a tablespoon of tomato paste for richer flavor.

A ladle lifting up Rustic Lentil Potato Soup cooking in a large pot

Serving

Garnish your bowl with fresh parsley or other herbs if desired. Or to brighten the flavors, try a squeeze of fresh lemon juice before serving. You can also stir in 1-2 teaspoons of balsamic vinegar or apple cider vinegar to the soup pot at the end of cook time.

Storing

Store leftovers in an airtight container in the refrigerator. I find they keep for about 5-6 days. Simply reheat in the microwave when ready to enjoy. The leftovers are especially delicious because the broth becomes even richer and more flavorful the next day!

Close up view of rustic lentil potato soup with mushrooms in a white serving bowl

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

Rustic Lentil Potato Soup (Easy!)

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 13 votes

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Prep Time: 30

Cook Time: 30

Total Time: 1

Author: Kaitlin - The Garden Grazer

Course: Soup

Cuisine: Gluten-Free, Oil-Free, Vegan

Servings: 5 medium bowls

Ingredients

1 yellow onion
1 large carrot
8 oz. potato
8 oz. cremini mushrooms
4 cloves garlic
2 tsp. Italian seasoning
6 cups vegetable broth
1 cup green/brown lentils
1 cup fresh baby spinach
2 Tbsp. tamari (or soy sauce)

Instructions

Prepare the vegetables: Dice the onion, carrot, and potato. Slice the mushrooms. Mince garlic.
In a stockpot over medium-high heat, sauté onion for 5 minutes. (I use 3 Tbsp. water/broth for no-oil-sauté method, adding more as needed.)
Then add the carrot, potato, and mushroom to the pot. Stir and sauté 3-4 more minutes.
Add the garlic and Italian seasoning. Stir and sauté 1 minute.
Add 6 cups broth. Increase heat and bring to a light boil.
Once boiling, add lentils (rinsed & drained). Cover and reduce heat to a simmer. Simmer for 30 minutes or until your lentils are tender.
Stir in tamari and spinach (roughly chopped) during the last couple minutes of cook time. Add salt & pepper to taste if desired.

Notes

Potato: 8 ounces equals about 1 medium potato. Either white, russet, or Yukon gold works great.

Mushroom-free: If you're not a fan of mushrooms, just substitute with another potato instead.

Variations: Swap in other herbs (or fresh herbs), tomato paste, celery, zucchini, bell pepper, or anything else that sounds good.

For gluten-free: Use tamari.

Nutrition Per Serving (Estimate)

Nutrition Facts

Rustic Lentil Potato Soup (Easy!)

Amount per Serving

Calories

220

% Daily Value*

Fat

Saturated Fat

0.1

Polyunsaturated Fat

0.3

Monounsaturated Fat

0.1

Potassium

842

Carbohydrates

Fiber

Sugar

Protein

Vitamin A

3232

Vitamin C

Calcium

Iron

* Percent Daily Values are based on a 2000 calorie diet.

Sodium content: This is omitted as I cannot provide an accurate number. I encourage you to calculate your own to provide a much more precise reading based on the exact ingredients, brands, and amounts you're using.

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Rustic Lentil Potato Soup (Easy!)

Ingredients for Lentil Potato Soup

Customizing

Serving

Storing