Hearty Lentil Potato Soup with mushrooms and herbs! The rich, savory flavors remind me of a vegan version of classic beef stew! (Vegan, gluten-free, oil-free)

I’m tempted to dazzle you with a bunch of super cool lentil facts but I’ll refrain 😉 Let’s keep it short and sweet: lentils ROCK. They’re easy to cook, packed with nutrients and protein, satisfying, and budget-friendly (yay!) This recipe is adapted from one of my favorites: Lentil Spinach Soup. Any form of lentil soup is a win in my book, but this one feels extra hearty and wonderfully rustic with chunks of potato, carrot, and mushroom. It reminds me of a veganized version of classic beef stew!

Bonus? The leftovers are delicious. The broth becomes even richer and more flavorful the next day. (Which is great news because I’m a soup-for-breakfast kind of girl.) As always, soup is beautifully versatile so have fun playing around with your own variations. Hope you enjoy!



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Print Pin 5 from 8 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! Author: Kaitlin – The Garden Grazer Prep Time: 30 minutes Cook Time: 30 minutes Total Time: 1 hour Servings: 5 medium bowls Ingredients 1 onion

1 large carrot

6 oz. mushrooms

1 medium potato (about 1.5 cups diced)

3-4 cloves garlic

4 cups vegetable broth (plus 1 cup water)

2 Tbsp. tamari (or soy sauce)

1 cup green/brown lentils, uncooked

1 cup spinach, more as desired

1 tsp. dried parsley

3/4 tsp. dried thyme

Salt to taste Instructions Prepare the veggies: dice onion and carrot. Mince garlic. Slice mushrooms. Dice potatoes into about 3/4″ chunks.

In a stockpot over medium-high heat, saute onion for 5 minutes. (I use 3 Tbsp. water/broth for no-oil-saute method.)

Add potatoes, carrots, mushrooms, and dried thyme & parsley. Stir and saute 3-4 more minutes.



Add garlic. Stir and saute 1 minute.

Add 4 cups broth, 1 cup water, 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. Notes 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 more thin & brothy, simply decrease the lentils (to about 2/3 cup) and/or increase the broth/water. For gluten-free, use tamari. Nutrition Per Serving (estimate) Calories: 210 kcal | Carbohydrates: 37 g | Protein: 15 g | Fat: 1 g | Saturated Fat: 1 g | Potassium: 711 mg | Fiber: 16 g | Sugar: 5 g | Vitamin A: 3067 IU | Vitamin C: 9 mg | Calcium: 70 mg | Iron: 5 mg Did you make this recipe? @thegardengrazer on Instagram and hashtag it #thegardengrazer. I love seeing your recreations! Tagon Instagram and hashtag it. I love seeing your recreations!

Enjoying this Lentil Potato Soup? Feel free to also check out the full “Vegan Soup” recipe archives on the site for more plant-based inspiration! (Or this other simple but delicious Lentil Vegetable Soup.)