Name: Lentil Mushroom Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: Serves 6
Ingredients: 2 tablespoons olive oil; 1 large onion, finely diced; 2 medium carrots, diced; 2 celery stalks, diced; 4 garlic cloves, minced; 12 ounces cremini mushrooms, sliced; 2 cups green or brown lentils, rinsed and picked over; 6 cups vegetable broth; 1 bay leaf; 1 teaspoon dried thyme; 1 tablespoon soy sauce or tamari; 1 tablespoon balsamic vinegar; Salt and freshly ground black pepper to taste; 2 tablespoons fresh parsley, chopped, for garnish

Instructions

Sauté the vegetables

Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook for 5-7 minutes until the vegetables have softened. Add the minced garlic and cook for another 30 seconds until fragrant.
Cook the mushrooms

Add the sliced mushrooms to the pot and cook for 5-6 minutes until they have released their moisture and begun to brown. Season with a pinch of salt and pepper to help draw out moisture.
Add lentils and liquids

Stir in the rinsed lentils, vegetable broth, bay leaf, and dried thyme. Bring the mixture to a boil, then reduce heat to low and simmer, partially covered, for 25-30 minutes or until the lentils are tender but not mushy.
Season and finish

Once the lentils are cooked, add the soy sauce and balsamic vinegar. These ingredients add depth and umami flavor to the soup. Taste and adjust seasoning with salt and pepper as needed.
Serve

Remove the bay leaf. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread on the side if desired.

Lentil Mushroom Soup

Ingredients

Instructions

Nutritional Information