Recipe Image

Servings:

Lentil Soup with Sautéed Mushrooms

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.

Total Time

1hr

4.5

4 Ratings

Author: Food Galley Gab

Servings:

Ingredients

•

2 1/3 cups

Lentils , rinsed

•

2 cups

Mushrooms , sliced

•

Carrot , diced

•

1 stalk

Celery , diced

•

Onion , finely chopped

•

3 cloves

Garlic , finely chopped

•

1 cup

Fresh Cilantro

•

Bay Leaves

•

1/2 tsp

Ground Cumin

•

8 cups

Vegetable Broth

•

3 Tbsp

Olive Oil

•

to taste

Salt

•

to taste

Ground Black Pepper

•

1 pinch

Salt

Cooking Instructions

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.

Add the Garlic (3 clove) and cook for another minute.

Add the Lentils (1 pound), Vegetable Broth (8 cup), Bay Leaf (3), and Ground Cumin (1/2 teaspoon).

Cover pot and bring to a boil, then reduce heat to low. Cook for about 40 minutes.

Meanwhile, heat a pan with oil and add the Mushroom (2 cup) with salt. Cook for about 9 minutes.

Add the Fresh Cilantro (1 cup) and cook for another minute, until the mushrooms are lightly browned.

When lentils are done, add Salt (to taste) and Ground Black Pepper (to taste).

Pour the soup into bowls and then top with the mushroom mix.

Nutrition Per Serving

CALORIES

368

FAT

8.0 g

PROTEIN

20.6 g

CARBS

56.3 g