Name: Mushroom Lentil Soup Recipe
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Yield: 8
Cuisine: American
Ingredients: 3 tablespoons olive oil; 3 cloves garlic, minced; 1 Spanish onion, peeled and diced; 2 ribs celery, diced; 6 carrots, peeled and diced or sliced; 2 portobello mushroom caps, diced; 1/4 pound shiitake mushrooms, sliced; 1/4 pound oyster mushrooms, sliced; 1/2 pound dried lentils; l cup dry sherry; 8 cups beef stock; 2 bay leaves; 1 tablespoon chopped fresh thyme; 1/4 cup chopped fresh parsley; 1/2 cup scallions, sliced; 1 tablespoon sherry vinegar; Kosher salt and freshly ground black pepper, to taste

This mushroom lentil soup recipe, shared from the New England Soup Factory Cookbook (affiliate link below), is a hearty blend of brown lentils, vegetables, and a variety of mushrooms. I love the texture because each bite is wonderfully chewy. The scallions, parsley, and thyme finish it with a burst of green crunchiness.

This is my daughter’s favorite soup. She just loves mushrooms and lentils so it makes her happy. I love that it is so healthy- full of protein and vegetables. I also like that it is easy to make into a vegan soup by just using vegetable stock instead of beef stock. This mushroom lentil soup is sure to be a new favorite in your house too!

Simple Mushroom Lentil Soup Recipe (With Vegan Option)

Makes 8 servings

Lentil Soup Ingredients:

3 tablespoons olive oil
3 garlic cloves, minced
1 Spanish onion, peeled and diced
2 ribs celery, diced
6 carrots, peeled and diced or sliced
2 portobello mushroom caps, diced (or baby bella mushrooms)
1/4 pound shiitake mushrooms, sliced (meaty mushrooms)
1/4 pound oyster mushrooms, sliced
1/2 pound dried lentils (French lentils, green lentils or red lentils)
l cup dry sherry
8 cups beef stock (or vegetable broth stock if you want to keep it vegan)
2 bay leaves
1 tablespoon chopped fresh thyme
1/4 cup chopped fresh parsley
l bunch scallions, sliced
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper, to taste

How To Make Mushroom Lentil Soup:

Heat a Dutch oven or large stockpot over medium-high heat. Add the olive oil, fresh garlic, onion, celery, and carrots. Sauté for 7 minutes. Add the portobello, shiitake, and oyster mushrooms. Saute an additional 3 minutes. Add the lentils, sherry, stock, and bay leaves. Bring to a boil. Reduce the heat to medium and simmer for l l/4 hours.

Remove from the heat and discard the bay leaves. Add the thyme, parsley, scallions, vinegar, salt, and pepper. Stir well. Serve soup garnished with a bit of fresh chopped parsley. You may also want to serve with some crusty bread and butter.

Printable Mushroom Lentil Soup Recipe

Mushroom Lentil Soup Recipe

September 10, 2013

by Scarlet Paolicchi

Cuisine American

Category Family Food Ideas And Recipes

This soup recipe is a hearty blend of brown lentils, vegetables, and a variety of mushrooms.The scallions, parsley, and thyme finish it with a burst of green crunchiness. Can easily be made vegan.

Persons

Serving Size

1 bowl

Prep Time

15 minutes

Cook Time

1 hour, 30 minutes

Total Time

1 hour, 45 minutes

Rate this recipe

11 ratings

Ingredients

3 tablespoons olive oil
3 cloves garlic, minced
1 Spanish onion, peeled and diced
2 ribs celery, diced
6 carrots, peeled and diced or sliced
2 portobello mushroom caps, diced
1/4 pound shiitake mushrooms, sliced
1/4 pound oyster mushrooms, sliced
1/2 pound dried lentils
l cup dry sherry
8 cups beef stock
2 bay leaves
1 tablespoon chopped fresh thyme
1/4 cup chopped fresh parsley
1/2 cup scallions, sliced
1 tablespoon sherry vinegar
Kosher salt and freshly ground black pepper, to taste

Instructions

Heat a stockpot over medium-high heat. Add the olive oil, garlic, onion, celery, and carrots. Sauté for 7 minutes. Add the portobello, shiitake, and oyster mushrooms. Saute an additional 3 minutes. Add the lentils, sherry, stock, and bay leaves. Bring to a boil. Reduce the heat to medium and simmer for l l/4 hours.
Remove from the heat and discard the bay leaves. Add the thyme, parsley, scallions, vinegar, salt, and pepper. Stir well. Serve mushroom lentil soup garnished with a bit of fresh chopped parsley.

Amount Per Serving: 1 bowl
Calories		411.44 kcal
% Daily Value*
Total Fat 5.96 g		7.7%
	Saturated Fat 0.9 g	0%
	Trans Fat 0.0 g
Cholesterol 0.0 mg		0%
Sodium 1196.0 mg		49.8%
Total Carbohydrate 45.59 g		15%
	Dietary Fiber 6.17 g	24%
	Sugars 6.94 g
Protein 13.95 g

Vitamin A 44.19 %		Vitamin C 11.2 %
Calcium 8.16 %		Iron 20.97 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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Mushroom Lentil Soup Recipe