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 Time25 minutes
Cook Time35 minutes
Total Time1 hour
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