Lentil And Mushroom Soup
A hearty, savory lentil and mushroom soup packed with vegetables and herbs, perfect for comforting meals and suitable for vegetarians and health-conscious eaters.
Ingredients
Instructions
- Heat olive oil in a heavy large saucepan over medium heat.
- Add chopped onion and sauté until golden.
- Add minced garlic and stir for 2 minutes.
- Add water, lentils, diced carrots, sliced mushrooms, diced celery, bay leaf, and dried rosemary. Bring to a boil.
- Reduce heat to medium, cover, and simmer until lentils and vegetables are tender, about 45 minutes, adding more water if the soup is too thick.
- Discard bay leaf.
- Add chopped seeded plum tomatoes and simmer for 5 minutes.
- Season with salt to taste and serve.
Tips & Substitutions
For added depth of flavor, consider sautéing some diced carrots and celery with the onions and garlic. You can substitute the lentils with split peas or chickpeas if desired. Adding a splash of balsamic vinegar or a sprinkle of nutritional yeast can enhance the taste further. To make the soup heartier, feel free to toss in some leafy greens like spinach or kale towards the end of cooking.
Serving Suggestions
Serve this lentil and mushroom soup with a slice of crusty bread or alongside a fresh Yvonne Salad for a complete meal. It pairs beautifully with Garlicky Baked Tomatoes for a flavorful twist. For a heartier option, consider adding some cooked grains like quinoa or brown rice into the soup before serving.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 5 days. To reheat, simply warm on the stove over medium heat, adding a splash of water or broth if it's too thick. This soup freezes well too; just make sure to let it cool completely before transferring to freezer-safe containers.
Nutrition & Diet Analysis (per serving)
Each serving of Lentil And Mushroom Soup contains roughly 817 calories, with 23g protein, 83g carbohydrates, and 49g fat. It is an excellent source of vitamin D (315% of the Daily Value), vitamin A (168% of the Daily Value), and dietary fiber (112% of the Daily Value). Note that it is relatively high in sodium, at 693mg per serving (30% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in advance?
Absolutely! This lentil and mushroom soup tastes even better the next day as the flavors develop. Just make sure to store it properly in the fridge and reheat gently before serving.
Is this soup suitable for a vegan diet?
Yes, this recipe is completely vegan! It contains no animal products, making it a great choice for those following vegan recipes. Enjoy it as a nutritious and filling meal.
What can I add to make the soup spicier?
To add some heat, consider incorporating red pepper flakes or a dash of hot sauce while cooking. You can also add chopped jalapeños or a pinch of cayenne pepper to suit your spice preference.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).