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Lentil and Mushroom Soup

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.

Author: Balancing Bowls

Meal Type: Milk Free

Cuisine: American

Difficulty: EASY

Prep. Time: 30 minutes

Cook Time: 1 hour

Total Time: 1 hour 30 minutes

Servings: 8 Servings

Calories: 147 kcal per serving

Ingredients

  • 2 ounces - dried wild mushrooms
  • 8 cups - chicken broth or vegetable broth
  • 4 cups - water
  • 1 - yellow onion
  • 2 stalks - celery
  • 3 cloves - garlic
  • 1 tsp - fresh sage
  • ½ tsp - red pepper flakes
  • 1 tsp - fennel seeds
  • 1 tsp - smoked paprika
  • 1 tsp - salt
  • 1 cup - green lentils
  • ½ tsp - black pepper
  • 1 tbsp - fresh oregano
  • 2 - carrots
  • 1 tbsp - fresh thyme
  • 8 ounces - fresh mushrooms
  • ½ cup - white wine
  • 1 tbsp - tomato paste
  • 2 tablespoons - olive oil
  • 1 tbsp - lemon juice
  • Parmesan rind

Instructions

  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.
  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.
  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.
  4. Add the lentils, carrots, thyme, fresh mushrooms, and soaked dried mushrooms to the pot. Stir to combine.
  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.
  6. Remove the Parmesan cheese rind from the pot and discard it.
  7. Add the lemon juice to the soup and stir to combine.
  8. Serve the soup hot, garnished with some fresh herbs, grated Parmesan cheese, and a slice of crusty bread.

Nutrition

Energy: 147 kcal | Total Fat: 7 g | Saturated: 2 g | Trans: 0 g | Unsaturated: 0 g | Cholesterol: 6 mg | Total Carbs: 12 g | Fiber: 3 g | Sugars: 4 g | Proteins: 7 g | Sodium: 2,836 mg | Polyunsaturated: 1 g | Monounsaturated: 4 g

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