Mushroom lentil soup is a powerhouse of plant-based nutrition - earthy mushrooms and protein-rich lentils come together in a satisfying bowl that keeps you full for hours. It's hearty enough to be a complete meal.
This soup is economical, nutritious, and deeply flavorful. The mushrooms add umami depth while the lentils provide substance. It's the kind of soup that tastes even better the next day.
Lentil Varieties
- Green: Hold shape, earthy flavor
- Brown: Classic, slight sweetness
- French (Puy): Firmer texture
- Red: Cook faster, break down
Nutrition Benefits
- 14g protein per serving
- 12g fiber per serving
- Iron from lentils
- B vitamins from mushrooms
Serving Suggestions
- Fresh parsley
- Crusty bread
- Dollop of yogurt
- Meal prep friendly
Mushroom Lentil Soup
Hearty plant-based soup with mushrooms and lentils.
Nutrition per serving
225Calories
14gProtein
32gCarbs
6gFat
12gFiber
5gSugar
Ingredients
Instructions
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Sauté mushrooms. Heat oil in a large pot over medium-high heat. Add mushrooms and cook 8-10 minutes until golden brown. Season with salt.
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Cook vegetables. Add onion, carrots, and celery. Cook 5 minutes until softened. Add garlic, tomato paste, and thyme. Cook 1 minute.
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Simmer. Add lentils and broth. Bring to a boil, then reduce heat. Simmer 25-30 minutes until lentils are tender.
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Serve. Remove thyme stems. Season with salt and pepper. Serve garnished with fresh parsley.
Recipe Notes
- Red lentils: Use for creamier texture, reduce cooking time.
- Add greens: Stir in spinach or kale at end.
- Spice it up: Add cumin and smoked paprika.
- Storage: Refrigerate 5 days. Freezes well 3 months.
