This soup is rich, hearty, and extremely easy to make. The creamed potatoes and lentils give the soup a nice weight and structure and the hint of garlic accents them with just the right amount of flavor.

Cream of Potato and Lentil Spring Soup [Vegan, Gluten-Free]

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  • 1 cup red lentils
  • 2 big potatoes, washed, not peeled, cut into pieces
  • 2 small or one large onion
  • 1 stick of celery
  • 4 cups mushroom broth
  • 2 garlic cloves
  • Freshly ground pepper
  • 1 cup barley or other grain, if gluten-free


  1. Bring the mushroom broth to a boil and then add the lentils.
  2. In a different pot, add the barley to boiling, salted water and cook it according to the instructions, about 15 minutes.
  3. In the meantime, add other vegetables and garlic to the lentils. Cook them for about 15 minutes. Then, blend into cream.
  4. Season it with freshly ground pepper. Serve it over barley. Sprinkle with fresh parsley.

Nutritional Information

Total Calories: 1637 | Total Carbs: 314 g | Total Fat: 4 g | Total Protein: 93 g | Total Sodium: 1900 g | Total Sugar: 20 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.


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