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Hearty Mushroom and Lentil Soup
Dive into a bowl of this comforting Mushroom and Lentil Soup, where earthy mushrooms meet protein-packed lentils in a savory broth. This dish not only warms the soul but also nourishes the body with its rich blend of flavors and nutrients. Perfect for chilly days, this soup is reminiscent of rustic kitchens where hearty meals were crafted with love and care. Pair it with crusty bread for a complete meal that satisfies and delights.
Instructions
- 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.
- Stir in the sliced mushrooms and cook for about 8 minutes, until they release their moisture and begin to brown.
- Add the rinsed lentils, vegetable broth, bay leaf, thyme, salt, and pepper into the pot. Bring the mixture to a boil.
- Once boiling, reduce the heat and let it simmer for 25 minutes, or until the lentils are tender.
- Remove the bay leaf and discard it.
- 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.
- Return the blended soup to the pot, stir well to combine, and simmer for an additional 5 minutes to heat through.
- Serve hot, garnished with freshly chopped parsley.
Tips
- For a spicier kick, add a pinch of red pepper flakes while cooking the onions.
- Feel free to use a mix of mushrooms, such as cremini and shiitake, for a deeper flavor.
- This soup can be made ahead of time and freezes well, making it a perfect meal prep option.
Dietary Information
Servings: 6 Dish Type: Soup Prep Time: 10 minutes Cook Time: 40 minutes Calories: 220 Fat: 6g Carbs: 35g Protein: 12g Sodium: 400mg Sugar: 2g
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