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.)

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.

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.

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.

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!

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

Rustic Lentil Potato Soup (Easy!)
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
Nutrition Per Serving (Estimate)
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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Jennifer says
It was a drizzly day here today, so that called for soup! This is absolutely delicious!! The flavour really was reminiscent of a comforting hearty stew. I found that the green lentils took about 45 minutes to soften up, but the extra time just enhanced the flavour that much more. I added a small squirt of vegan Worcestershire sauce just before adding the spinach. Such a perfect soup for this rainy day! Thanks for sharing another awesome recipe!
Kaitlin says
So wonderful! Nothing like a comforting soup on a rainy day. Your dash of Worcestershire sauce for the finishing touch is such a great idea. Thank you for reporting back with your thoughtful feedback as always, Jennifer. Hope your summer is off to a fantastic start!
Melissa says
It is delicious! I added a little bit of curry powder too.
Kaitlin says
Really great idea! Thanks for sharing, Melissa!
Lisa Fiorello says
I just made this soup! It is absolutely wonderful! Thank you for the recipe!
Kaitlin says
So great to hear that, Lisa! Thank you for giving it a try and sharing your kind feedback!
Evelyn says
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!
Kaitlin says
Wonderful to hear you enjoyed it, Evelyn! Thanks for the kind review.
Maneta says
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.
Kaitlin says
That's great, Maneta! (And I completely agree about the leftovers.) Thanks so much for giving the recipe a try and coming back to share your kind review!
Christina says
Easy, quick to make and delicious! This recipe is now in my rotation! Thanks!
Kaitlin says
Awesome to hear, Christina! Thanks for giving it a try and sharing your kind feedback - it's very appreciated.
ColinHill says
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.
Kaitlin says
Wonderful! Love your fresh garden tomato addition. Thanks for sharing!
Sheila Stevenson says
Made this tonight and it was yummy! I also added a can of whole tomatoes and dash of balsamic vinegar!!
Kaitlin says
Wow, great additions! Thanks for sharing!
Aura Lemoine says
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!
Kaitlin says
So great! Love your substitutions - thanks for sharing!
Katherine England says
I made this last night and it was so delicious and filling. Thank you!
Kaitlin says
So great to hear! Thank you!
Lindsay Lopez says
This looks delicious! I'm wondering if you've ever made this in a crock pot and if so, how did you do it?
Kaitlin says
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!
Unknown says
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!
Kaitlin says
Perfect! Thank you so much for your helpful feedback!