Creamy Potato and Mushroom Lentil Soup is a hearty, soothing soup recipe that’s perfect to make in the slow-cooker. It’s also oil-free, vegan, and made with simple, healthy whole foods!
This soup is everything I love about seasonal dishes enjoyed this time of year. It’s simple, warming, comforting, and it happens to be healthy making it a great go-to option compared to the rich comfort-food dishes served this time of year. Vegan and oil-free, this creamy soup is also full of flavor despite it’s bland, plain color. In fact, I hope the plain and humble appearance of this dish won’t deter you from trying it because this soup has a wonderful savory flavor and an incredible depth to it thanks to the mushrooms, lentils, and broth used in the recipe.
Hearty and vitamin C-rich potatoes (also a great source of potassium), protein and mineral-rich lentils, antioxidant-rich flavorful herbs and spices, and flavorful, healthy mushrooms comes together to make one amazing soup that you can make in the slow cooker on a cold fall or winter day to warm yourself up while also feeding your body too.
I used two types of lentils in this recipe, although you could just use one type if you wanted to. Red, brown, green, black, or special, unique types of lentils can all be used in this recipe. One thing to note, however, is the texture and cooking times of different types of lentils to choose which one(s) you want to use in soup.
For instance, red lentils are thinner since they are split after harvest so they cook very quickly; they’re actually my favorite lentil since they are a bit sweeter but not what I used here. Regular brown lentils and green lentils are the types sold in most grocery stores and have an excellent savory, earthy and almost nutty flavor with a flat shape to them. French green lentils or black lentils (also called beluga lentils) are much heartier and retain a slight chew to them but take longer to cook; they also have a slightly peppery flavor.
All lentils are excellent sources of protein, magnesium, iron, potassium, some B vitamins, and fiber. Lentils are also low in fat and excellent for heart health and blood sugar levels as well as mood, digestive, and muscle health.
I chose to use brown lentils as the base of this recipe, which you can easily find in most grocery stores for a dollar or two per pound. I also used Farmer Direct French Green Lentils in this recipe which I had never tried before. I normally use red or brown lentils, so I loved experimenting with a new type of lentil to see how their flavor and texture influenced the final recipe. (If you don’t have access to French green lentils, feel free to use all regular brown lentils which will work just fine.)
Farmer Direct French Green Lentils are certified organic and fair-trade just like their other products including oats, split peas, and pinto beans. These lentils added a nice peppery flavor to the dish that I found welcoming and unique and worked just lovely with traditional, earthy brown lentils that are often used in classic lentil soup recipes.
As for the veggies in this soup, go wild! I used celery, potato, mushrooms, onion, and garlic, but I definitely want to try this soup with the addition of chopped carrots and some greens such as spinach, collards, or kale next time. The herbs and spices in this recipe are also very simple and ones you already have in your pantry, more than likely. If not, they’re available at most grocery stores or online.
- 2 small Russet potatoes or regular-sized Yukon Gold potatoes
- ⅓ cup lentils (I used half amounts of brown lentils and French green lentils)*
- 2 stalks of celery, washed (preferably organic)
- 1 pint of sliced button mushrooms, washed
- ¼ an onion
- 1 clove of garlic
- 1 bay leaf
- 1 tsp. each of oregano and black pepper
- ½ tsp. each of rubbed sage, thyme, basil, and rosemary
- 2 cups of water
- 2 cups of no-salt-added or low-sodium vegetable broth
- optional ingredients (I didn't use but these would work well): ¼ tsp. sea salt or 1 tsp. low-sodium tamari or soy sauce, 1 cup sliced carrots, and/or 1 cup of loose greens of choice (kale, spinach, collards, etc.)
- First, chop the potatoes into one-inch chunks and leave the peels on if desired. (If not organic, I suggest removing the peels first.) Set aside.
- Dice the celery into small pieces or process in the food processor. Set aside.
- Add potatoes, celery, dry lentils and mushrooms into the slow cooker.
- Cover with the water and broth, then stir in the herbs and spices.
- Lastly, add in the ¼ of an onion and clove of garlic and leave them whole. I actually remove them after cooking with the bay leaf for digestion reasons, but you can also chop and dice them into small pieces before adding them if you want to leave them in.
- Cook on high for 4 hours or until the potatoes and lentils are tender.
- Remove the bay leaf, onion, and garlic clove; discard.
- Stir everything together, then purée the soup while still in the slow cooker with an immersion blender or handheld mixer. Alternatively, you can let it cool for 5-10 minutes, then add it to your blender and purée it there instead.
- Serve the soup, sprinkle with additional salt and/or pepper if desired, and enjoy!
Stove-Top Cooking Option: If you want to make this on the stove top instead of the slow cooker, I would follow the directions the same except for the cooking method. Then bring the ingredients to a boil on the stove and reduce the heat to medium heat. Cook around 45-50 minutes on medium heat, or until the potatoes and lentils become tender.
Soups like this Creamy Potato and Mushroom Lentil Soup are great to make this time of year because they provide an array of heart-healthy nutrients to the body all at one time, in one nourishing dose. This soup is also an easy-to-digest soup and one that makes a great rotation to regular potato, lentil, or vegetable soups. I’d love to hear your thoughts if you give it a try!
PIN FOR LATER!
More Soup and Stew Recipes:
You can also check out more of my soup and stew recipes, such as these below:
- Sweet Potato, Collards, and Black Bean Soup
- Quick ‘n’ Easy Cauliflower Sweet Potato Soup
- Pick Your Protein Healing Veggie Stew
Or, see more sides and entrées here for more recipes you might enjoy.
Have you tried a new soup recipe this season? I’d love to hear it if so! 🙂