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RECIPE
13 INGREDIENTS8 STEPS1HR

Lentil Soup with Sautéed Mushrooms

4.7
3 Ratings

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Lentil Soup with Sautéed Mushrooms (Vegan) is easy, healthy, and fabulously delicious! This is a classic lentil soup recipe that I’ve topped with loads of sauteed mushrooms and fresh cilantro because that is what I had that lying around in the fridge.
1HR
Total Time

Food Galley Gab

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Ingredients

US / METRIC
Servings:
6
Serves 6
2 1/3 cups
Lentils , rinsed
2 cups
Mushrooms , sliced
1
Carrot , diced
1 stalk
Celery , diced
1
Onion , finely chopped
3 cloves
Garlic , finely chopped
1/2 tsp
Ground Cumin
8 cups
Vegetable Broth
3 Tbsp
to taste
Salt and Pepper
1 pinch

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Nutrition Per Serving

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CALORIES
375
FAT
8.3 g
PROTEIN
20.7 g
CARBS
56.9 g

Cooking Instructions

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Step 1
Heat a large pot with Olive Oil (3 tablespoon). Add the Onion (1), Carrot (1), and Celery (1 stalk) with Salt (1 pinch). Stir occasionally. Cook for approximately 7 minutes.
Step 2
Add the Garlic (3 clove) and cook for another minute.
Step 3
Add the Lentils (1 pound), Vegetable Broth (8 cup), Bay Leaf (3), and Ground Cumin (1/2 teaspoon).
Step 4
Cover pot and bring to a boil, then reduce heat to low. Cook for about 40 minutes.
Step 5
Meanwhile, heat a pan with oil and add the Mushroom (2 cup) with salt. Cook for about 9 minutes.
Step 6
Add the Fresh Cilantro (1 cup) and cook for another minute, until the mushrooms are lightly browned.
Step 7
When lentils are done, add Salt and Pepper (to taste).
Step 8
Pour the soup into bowls and then top with the mushroom mix.

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Nutrition Per Serving
Calories
375
% Daily Value*
Fat
8.3 g
11%
Saturated Fat
1.2 g
6%
Trans Fat
--
--
Cholesterol
0.0 mg
0%
Carbohydrates
56.9 g
21%
Fiber
9.5 g
34%
Sugars
5.8 g
--
Protein
20.7 g
41%
Sodium
970.4 mg
42%
Vitamin D
0.1 µg
0%
Calcium
56.8 mg
4%
Iron
5.4 mg
30%
Potassium
800.0 mg
17%
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