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Bowl of vegan lentil potato soup garnished with thyme
5 from 9 votes

Rustic Lentil Potato Soup

Satisfying Lentil Potato Soup with mushrooms and herbs! The rich, savory flavors remind me of a vegan version of classic beef stew!
AuthorKaitlin - The Garden Grazer
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
CuisineGluten-Free, Oil-Free, Vegan
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.


Don't have dried thyme or parsley? Dried basil & oregano work very well here too. (Also feel free to add a bay leaf while the soup simmers and remove before serving.)
I love thick soups, so this recipe reflects that. If you prefer yours thinner, simply decrease the lentils (to about 2/3 cup) and/or increase the broth.
For gluten-free, use tamari.

Nutrition Per Serving (Estimate)

Calories: 210 kcalCarbohydrates: 37 gProtein: 15 gFat: 1 gSaturated Fat: 1 gPotassium: 711 mgFiber: 16 gSugar: 5 gVitamin A: 3067 IUVitamin C: 9 mgCalcium: 70 mgIron: 5 mg