Hearty Mushroom and Lentil Soup

Ingredients

Olive oil

2 tablespoons

Onion

1 medium, diced

Garlic

3 cloves, minced

Mushrooms

8 ounces, sliced

Lentils

1 cup, rinsed

Vegetable broth

4 cups

Bay leaf

1

Thyme

1 teaspoon, dried

Salt

to taste

Pepper

to taste

Fresh parsley

for garnish, chopped

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until the onion becomes translucent, about 5 minutes.
2. Stir in the sliced mushrooms and cook for about 8 minutes, until they release their moisture and begin to brown.
3. Add the rinsed lentils, vegetable broth, bay leaf, thyme, salt, and pepper into the pot. Bring the mixture to a boil.
4. Once boiling, reduce the heat and let it simmer for 25 minutes, or until the lentils are tender.
5. Remove the bay leaf and discard it.
6. Using an immersion blender, blend about half of the soup until smooth, giving it a creamy texture while retaining some whole lentils and mushrooms for a delightful bite.
7. Return the blended soup to the pot, stir well to combine, and simmer for an additional 5 minutes to heat through.
8. Serve hot, garnished with freshly chopped parsley.