Earthy mushrooms, hearty lentils, and bright herbs — all simmered into a cozy, 100% vegan soup that tastes like home. Smoky, savory, and surprisingly soul-warming, this Vegan Mushroom Lentil Soup hits all the comfort-food notes without any fuss.

I’ve made this soup a dozen times when life got busy and when I wanted something nourishing that also travels well for lunches. Want a crockpot version you can set and forget? I got you. Let’s walk through the recipe, gear, timings, and little chef tricks that make this soup sing.

Why you’ll love this Vegan Mushroom Lentil Soup

Mushrooms add that meaty, umami backbone while lentils bring protein and texture. Together, they feel satisfying and surprisingly luxurious. This soup tastes rich without dairy, and it stores like a dream. Plus, it’s full of fiber and plant protein, so it keeps you full the right way.

Ever wondered how to make a soup that’s both weeknight-easy and company-ready? This one does both. FYI, I often double the batch and freeze half — total life-saver.

Quick Recipe Info

Servings: 6
Active time: 35 minutes
Total time (stovetop): 55 minutes
Crockpot time: Low 5–6 hours / High 3–4 hours
Calories per serving: ~307 kcal
Nutrition profile: Nut-free, dairy-free, soy-free, vegan, high-protein, gluten-free friendly.

Ingredients (6 servings)

1½ oz dried wild mushrooms (shiitake + porcini)
3 cups warm water (for soaking mushrooms)
1 tbsp extra-virgin olive oil
½ cup finely chopped yellow onion
1 cup chopped portobello mushroom caps (remove stems/gills)
⅓ cup finely chopped celery
⅓ cup finely chopped red bell pepper
2 cups finely chopped russet potatoes (scrubbed)
2 tbsp tomato paste
1 tbsp harissa paste (or to taste)
2 tbsp chopped fresh thyme
½ cup white wine (or extra broth)
1½ cups dried brown lentils
5 cups low-sodium vegetable broth
⅓ cup chopped fresh flat-leaf parsley (+ extra for garnish)
1 tbsp white-wine vinegar
2 tsp lemon juice
¾ tsp salt
¾ tsp ground black pepper

Bold note: This recipe stays 100% vegan — the wine cooks down, and the vinegar + lemon brighten the whole pot.

Equipment (simple and practical)

Crockpot / slow cooker (6-quart works well)
Large bowl (for soaking mushrooms)
Rimmed baking sheet (if you brown mushrooms first)
Cutting board and chef’s knife
Wooden spoon and ladle
Immersion blender (optional — for a creamier texture) or countertop blender

You don’t need a fancy setup. I use my 6-quart crockpot and a trusty knife, and the soup still steals the show.

Two ways to make it: Crockpot (set-and-forget) or Stovetop (faster, more control)

Crockpot Method (recommended if you want low fuss)

Soak mushrooms: Combine dried mushrooms and 3 cups warm water in a bowl; soak 30 minutes. Strain through a fine mesh, reserving the soaking liquid. Chop the rehydrated mushrooms.
Sauté aromatics (optional but tasty): Heat 1 tbsp olive oil in a skillet. Sauté onion, portobello, celery, and bell pepper until soft (3–5 minutes). Add potatoes and cook for 2–3 minutes. Stir in tomato paste, harissa, thyme, and chopped soaked mushrooms for 1 minute. Deglaze with ½ cup white wine and let the alcohol burn off for 1–2 minutes.
Load the crockpot: Transfer the sautéed mix to the crockpot. Add 1½ cups dried brown lentils, 5 cups vegetable broth, and the reserved mushroom soaking liquid (about 3 cups). Stir to combine.
Cook: Cover and cook Low 5–6 hours or High 3–4 hours until lentils and potatoes turn tender.
Finish: Stir in ⅓ cup parsley, 1 tbsp white-wine vinegar, 2 tsp lemon juice, ¾ tsp salt, and ¾ tsp pepper. Taste and adjust seasonings. Garnish with extra parsley and serve.

Stovetop Method (when you want it sooner — ~55 minutes total)

Follow the original recipe steps in a large Dutch oven: soak mushrooms; sauté aromatics; add wine; add lentils, broth, and soaking liquid; simmer ~20 minutes until lentils tender; finish with parsley, vinegar, and lemon.

Step-by-step tips for the best result

Soak the mushrooms — the soaking liquid packs concentrated umami, so don’t dump it. Strain and add it back to the pot.
Brown the portobellos for extra depth. I toss them in the skillet until the edges caramelize; that adds “meaty” flavor.
Toast the tomato paste with the aromatics for 60 seconds before adding liquid. That step unlocks richer flavors.
Use brown lentils — they hold shape and cook reliably. Red lentils turn mushy, which works for pureed soups but not this “chunky” style.
Adjust harissa to your heat tolerance. Start with 1 tbsp and add more at the end if you want more kick.

Ever tried to skip the tomato paste? Don’t. I tried it once and the soup tasted… flat. Lesson learned.

Texture & consistency: creamy vs. chunky

If you like chunky soup with whole lentils and mushroom bits, skip blending. If you want it velvety, use an immersion blender to puree a portion (or all) of the soup. I usually blend about a third to half so I get a silky body while keeping some bite.

You may also like

Vegan Stuffed Peppers Crockpot Recipe

Serving ideas & toppings

Fresh parsley and a drizzle of olive oil
Toasted sourdough or crusty bread for dunking
A spoonful of vegan pesto or olive tapenade for a punch
Roasted chickpeas or toasted pepitas for crunch

Pair this soup with a bright salad — the acid cuts through the umami and keeps the meal balanced.

Storage & reheating

Refrigerate: Cool completely and store in an airtight container for up to 4 days.
Freeze: Portion into freezer-safe containers for up to 3 months. Thaw overnight in the fridge.
Reheat: Warm gently on the stovetop over medium-low, stirring occasionally. Add a splash of broth if it thickens. Never blast it in high heat; the lentils can break down and lose texture.

I always make extra because leftovers taste even better the next day — the flavors deepen and become more cohesive.

Nutrition (per serving)

Calories: ~307 kcal
Fat: ~3 g
Carbs: ~50 g
Protein: ~16 g

This soup gives a solid plant-protein punch and a hearty carb base from potatoes and lentils. IMO, that’s lunch that nourishes and satisfies.

Variations & swaps

Make it smoky: Add 1 tsp smoked paprika or a splash of liquid smoke.
Spice swap: Replace harissa with 1 tsp smoked chili powder for a different heat profile.
Greens: Stir in kale or spinach in the last 5–10 minutes for extra color.
Grain boost: Add ½ cup cooked farro or barley to turn it into a stew.

Want it lower-carb? Skip the potatoes and add more mushrooms and a handful of diced celery.

How this compares to other vegan soups

Vs. classic lentil soup: This version uses mushrooms and wine for deeper umami; it tastes heartier and more savory.
Vs. creamy potato-leek soups: Those rely on dairy or heavy blending for creaminess. This soup achieves richness through mushrooms + lentils, keeping it lighter yet satisfying.
Vs. vegetable minestrone: Minestrone focuses on tomato and beans; this mushroom-lentil soup emphasizes earthy, meaty flavors.

If you crave a rustic, protein-forward bowl, this one beats lighter brothy soups every time.

Still Hungry, Try It Next recipe

Sweet Potato Black Bean Chili Crockpot Recipe

Easy Three-Bean Vegetarian Chili — Crockpot Recipe

Final thoughts

This Vegan Mushroom Lentil Soup (Crockpot recipe) gives you comfort, nutrition, and flexibility. It works for busy weekday dinners and for Sunday meal prep. The flavors deepen with time, and the leftovers make for a stellar lunch. So, will you try a batch this week? I bet it’ll become one of your go-to vegan recipes — it certainly became one of mine.