- LC
- LC
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.
Ingredients
Instructions
- Step 1
In a large bowl, cover the dried mushrooms with hot water and let them soak for 15 minutes. Remove the mushrooms and chop. Save the mushroom flavored water.
- Step 2
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.
- Step 3
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.
- Step 4
Add the lentils, carrots, thyme, fresh mushrooms, and soaked dried mushrooms to the pot. Stir to combine.
- Step 5
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.
- Step 6
Remove the Parmesan cheese rind from the pot and discard it.
- Step 7
Add the lemon juice to the soup and stir to combine.
- Step 8
Serve the soup hot, garnished with some fresh herbs, grated Parmesan cheese, and a slice of crusty bread.
Tips & Tricks
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