5 from 2 votes

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!
Author: Kaitlin - The Garden Grazer
Prep Time25 minutes
Cook Time35 minutes
Total Time1 hour
Course: Soup
Cuisine: Gluten-Free, Oil-Free, Vegan
Servings: 8 medium bowls


  • 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.


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.


Calories: 256kcal | Carbohydrates: 46g | Protein: 16g | Potassium: 1071mg | Fiber: 18g | Sugar: 4g | Vitamin A: 4855IU | Vitamin C: 18.7mg | Calcium: 106mg | Iron: 8.2mg