Rustic Lentil and Potato Soup

I'm tempted to dazzle you with some 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!

Also a nice 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. Cozy up to a warm bowl and enjoy!


  • 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 dry brown lentils
  • 2 cups spinach (or kale)
  • 1 1/2 tsp. dried thyme
  • 2 tsp. dried parsley
  • Salt to taste
  • Optional additions: other herbs of choice, sweet potato, kale, cauliflower, butternut squash, etc.


  1. Dice onion and carrot, and mince garlic. Halve or slice the mushrooms. Dice the potatoes into about 1" chunks.
  2. In a large stockpot over medium heat, saute onion for 5 minutes. Add potatoes, carrots, mushrooms, and herbs. Cook 4 more minutes. Add garlic, and cook 1 minute.
  3. Add broth, 3-4 cups of water, and tamari/soy sauce.
  4. .......................................

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