Mushroom and Lentil Soup
Cozy up with a hearty bowl of Mushroom and Lentil Soup, a wholesome and comforting dish that's perfect for chilly evenings or a nutritious meal prep idea. This vegan-friendly recipe boasts earthy mushrooms, protein-packed green lentils, and a medley of aromatic spices like smoked paprika, cumin, and thyme, all simmered in a flavorful vegetable broth. The addition of soy sauce adds a subtle umami depth, while a garnish of fresh parsley lends a burst of color and freshness. Ready in just an hour with minimal effort, this soup is both satisfying and nourishing, making it an ideal choice for busy weeknights. Serve it with crusty bread or a crisp side salad for a complete, delicious meal. Keywords: Mushroom and Lentil Soup, vegan soup recipe, hearty lentil soup, healthy comfort food, plant-based dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium, finely chopped yellow onion
- 1 medium, diced carrot
- 1 medium, diced celery stalk
- 3 minced garlic cloves
- 300 grams, sliced button mushrooms
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 cup, rinsed and drained dried green lentils
- 6 cups vegetable broth
- 1 bay leaf
- 2 tablespoons soy sauce
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
- 2 tablespoons, chopped (optional, for garnish) fresh parsley
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, carrot, and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened.
Stir in the minced garlic and cook for another 1-2 minutes, until fragrant.
Add the sliced mushrooms to the pot. Cook for 5-6 minutes, stirring occasionally, until the mushrooms release their water and begin to brown.
Sprinkle the thyme, smoked paprika, and ground cumin over the vegetables. Stir well to coat everything in the spices.
Add the rinsed lentils, vegetable broth, and the bay leaf to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 30-35 minutes, or until the lentils are tender.
Stir in the soy sauce, salt, and black pepper. Taste and adjust seasoning as needed.
Remove the bay leaf before serving.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm with crusty bread or a side salad.
Nutrition Facts
Calories |
1682 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.7 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6986 mg | 304% | |
| Total Carbohydrate | 248.6 g | 90% | |
| Dietary Fiber | 48.2 g | 172% | |
| Total Sugars | 38.8 g | ||
| Protein | 92.7 g | 185% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 451 mg | 35% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 5579 mg | 119% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
