Rustic Lentil Potato Soup (Easy!)
A satisfying Lentil Potato Soup with mushrooms and herbs. The rich, savory flavors remind me of a vegan version of classic beef stew!
Servings: 5 medium bowls
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
Potato: 8 ounces equals about 1 medium potato. Either white, russet, or Yukon gold works great.
Mushroom-free: If you're not a fan of mushrooms, just substitute with another potato instead.
Variations: Swap in other herbs (or fresh herbs), tomato paste, celery, zucchini, bell pepper, or anything else that sounds good.
For gluten-free: Use tamari.
Nutrition Per Serving (Estimate)
Calories: 220 kcal | Carbohydrates: 41 g | Protein: 14 g | Fat: 1 g | Saturated Fat: 0.1 g | Polyunsaturated Fat: 0.3 g | Monounsaturated Fat: 0.1 g | Potassium: 842 mg | Fiber: 14 g | Sugar: 6 g | Vitamin A: 3232 IU | Vitamin C: 16 mg | Calcium: 62 mg | Iron: 4 mg
