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!
Servings5 medium bowls
- 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
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.
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.
Calories: 180 kcal | Carbohydrates: 32 g | Protein: 13 g | Fat: 1 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 630 mg | Fiber: 13 g | Sugar: 5 g | Vitamin A: 3142 IU | Vitamin C: 8 mg | Calcium: 56 mg | Iron: 4 mg