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You are here: Home / Family Food Ideas And Recipes / Mushroom Lentil Soup Recipe

Mushroom Lentil Soup Recipe

September 10, 2013 by Scarlet

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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)

lentil soup recipe

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
homemade mushroom lentil soup

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

Print this 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
8
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
Mushroom Lentil Soup

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

  1. 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.
  2. 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.

Nutrition Facts

Mushroom Lentil Soup Recipe

Serves: 8

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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Tags

soup,
soup recipes
© 2023 Copyright Family Focus Blog

Thanks again to Marjorie Druker for providing this mushroom lentil soup recipe. This one of those recipes that really highlights the simplicity and joy of cooking at home with wholesome ingredients. This soup is so hearty and satisfying. The medley of mushrooms really adds a ton of flavor. I hope you enjoy this delicious lentil soup and it becomes one of your favorite recipes too.

Related Recipes:

Filet Mignon with Thyme Butter and Sherry Mushrooms

Easy Cheesy Potato Soup Recipe

Valentine’s Dinner Recipe: Beef and Mushroom Bolognese

103 shares
  • Share14
  • Tweet1
  • Yummly

Filed Under: Family Food Ideas And Recipes Tagged With: soup, soup recipes

Reader Interactions

Comments

  1. Christa Nolan says

    September 10, 2013 at 2:39 pm

    Looks delicious!

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Thanks for reading Family Focus Blog, which has been named a top family blog for parenting resources. It was created in 2010 by Nashville mom blogger, Scarlet Paolicchi. She shares tips for better family life, parenting, family fun activities, eco-friendly lifestyle, family food ideas, family travel, and home decor. Family Focus Blog has been named #3 in Cision PR’s 50 U.S. Top Mom Blog list. Scarlet Paolicchi is the author of four books.

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