Lentil and Mushroom Soup
Of all the comfort foods out there, there's something truly special about a hot, hearty bowl of soup on a chilly day. And when it comes to delicious and nutritious soups, this Lentil and Mushroom Soup recipe is an absolute winner. Packed with protein and fiber, lentils are a staple ingredient in many vegetarian and vegan dishes, and in this recipe, they're combined with savory mushrooms, aromatic herbs, and a variety of other vegetables to create a rich and satisfying soup that's perfect for lunch, dinner, or meal prep. Whether you're a seasoned soup chef or just looking for a new recipe to try, this Lentil and Mushroom Soup is sure to become a favorite in your kitchen.
Ingredients
- 1 cup green lentils rinsed and drained
- 2 oz dried wild mushrooms soaked, drained and chopped
- 8 oz fresh mushrooms chopped
- 8 cups chicken broth or vegetable broth
- 4 cups of water
- 1 yellow onion diced
- 2 stalks of celery diced
- 3 cloves garlic minced
- 1 teaspoon fresh sage chopped
- ½ teaspoon red pepper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon salt ½ salt
- ½ teaspoon black pepper
- 1 tablespoon fresh oregano chopped
- 2 carrots peeled and diced
- 1 tablespoon fresh thyme chopped
- 8 ounces fresh mushrooms sliced
- ½ cup white wine
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Parmesan cheese rind
Instructions
- In a large bowl, cover the dried mushrooms with hot water and let them soak for 15 minutes. Remove the mushrooms and chop, safe the mushroom flavor water.2 oz dried wild mushrooms
- In a large pot, heat the olive oil over medium heat. Add the onion, celery, and garlic, and cook until the vegetables are soft and translucent about 5 minutes.1 yellow onion, 2 stalks of celery, 2 tablespoons olive oil, 3 cloves garlic
- Add the sage, red pepper flakes, fennel seeds, smoked paprika, salt, black pepper, and oregano to the pot. Cook for another 2 minutes, stirring frequently.1 teaspoon fresh sage, ½ teaspoon red pepper flakes, 1 teaspoon fennel seeds, 1 teaspoon smoked paprika, 1 teaspoon salt, ½ teaspoon black pepper, 1 tablespoon fresh oregano
- Add the lentils, carrots, thyme, fresh mushrooms, and soaked dried mushrooms to the pot. Stir to combine.1 cup green lentils, 2 carrots, 1 tablespoon fresh thyme, 8 oz fresh mushrooms chopped
- Add the chicken broth, the water the dried mushrooms soaked in, white wine, tomato paste, and Parmesan cheese rind to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 45 minutes, or until the lentils are tender.8 cups chicken broth, 4 cups of water, 8 ounces fresh mushrooms, ½ cup white wine, 1 tablespoon tomato paste, Parmesan cheese rind
- Remove the Parmesan cheese rind from the pot and discard it.
- Add the lemon juice to the soup and stir to combine.1 tablespoon lemon juice
- Serve the soup hot, garnished with some fresh herbs, grated Parmesan cheese, and a slice of crusty bread.
Nutrition
Calories: 187kcalCarbohydrates: 27gProtein: 11gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 5mgSodium: 1206mgPotassium: 693mgFiber: 10gSugar: 4gVitamin A: 2811IUVitamin C: 8mgCalcium: 61mgIron: 3mg
Tried this recipe?Let us know how it was!
