Hearty Mushroom Lentil Soup
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.
Servings: 5 servings
Calories: 330kcal
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 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, carrot, parsnip, bell pepper. 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, the bay leaf, and the oregano. Bring to a simmer.
- Cook for 15 minutes. Stir in the lentils and cook another 10 minutes or until the vegetables are softened.
Nutrition
Serving: 1/5 recipe | Calories: 330kcal | Carbohydrates: 50.5g | Protein: 13g | Fat: 9.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 8g | Sodium: 700mg | Fiber: 15g | Sugar: 15g