Hearty Mushroom Lentil Soup

4 from 2 votes

This hearty mushroom lentil soup uses a combination of dried and fresh mushrooms for added depth and umami flavor. Root vegetables and lentils add lots of fiber to this satisfying soup.

Prep Time15

Cook Time30

Course: Dinner, Entree, Main Dish

Cuisine: American, Vegan, Vegetarian

Servings: servings

Calories: 330kcal

Author: Deborah Murphy

Ingredients

1/2 ounce dried porcini mushrooms
1 cup boiling water
3 tablespoons olive oil
12 ounces sliced cremini mushrooms
1/4 cup dry vermouth
1 onion chopped
2 stalks celery sliced
2 carrots sliced
2 parsnips sliced
4 cups vegetable broth
1 14.5 oz can diced tomatoes
1 bay leaf
1 tablespoon oregano
2 1/2 cups cooked lentils
2 teaspoons soy sauce
Sea salt and ground black pepper to taste

Instructions

Combine boiling water and dried porcini mushrooms. Set aside to soak for ~20 minutes.
In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Toss in the mushrooms and cook off their liquid, about 5-7 minutes. Add vermouth. Stir and cook mushrooms until lightly browned.
Toss in the other 2 tablespoons of olive oil and the other vegetables: onion, celery ,carrot, and parsnip. Stir gently and cook for 7 minutes or until onion becomes translucent.
Drain the water from the porcini mushrooms and reserve. Chop the porcinis and toss into pot. Stir in vegetable broth, porcini broth, canned diced tomatoes, bay leaf, and the oregano. Bring to a simmer.
Cook for 15 minutes. Stir in the cooked lentils, soy sauce, and cook another 10 minutes or until the vegetables are softened.

Nutrition