Hearty Lentil and Mushroom Soup
This Hearty Lentil and Mushroom Soup is a rich, nutritious dish that combines the earthy flavors of lentils and mushrooms with aromatic herbs and spices. Packed with protein, fiber, and essential vitamins, it’s perfect for a comforting meal on chilly days. The lentils provide a satisfying base, while the mushrooms add a meaty texture and depth of flavor. This vegetarian soup is ideal for those looking for a wholesome, plant-based option that doesn’t compromise on taste.
Ingredients:
Ingredients:
1 cup dry lentils (green or brown, rinsed)
8 oz mushrooms (cremini, button, or shiitake, sliced)
1 medium onion, finely chopped
2 cloves garlic, minced
2 carrots, peeled and diced
2 celery stalks, diced
1 tablespoon olive oil
6 cups vegetable broth (or chicken broth for a non-vegetarian option)
1 teaspoon dried thyme
1/2 teaspoon ground cumin (optional, for extra flavor)
Salt and pepper to taste
1 bay leaf
1 tablespoon lemon juice (optional, for brightness)
Instructions:
In a large pot, heat the olive oil over medium heat.
Add the chopped onion, garlic, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften and the onion becomes translucent.
Add the sliced mushrooms to the pot and cook for an additional 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.
Stir in the rinsed lentils, dried thyme, ground cumin (if using), salt, and pepper.
Add the vegetable broth and the bay leaf. Bring the soup to a boil.
Once boiling, reduce the heat to low and let the soup simmer uncovered for 30-40 minutes, or until the lentils are tender. Stir occasionally to ensure the lentils don’t stick to the bottom.
Once the lentils are tender, taste the soup and adjust the seasoning if needed, adding more salt, pepper, or spices.
Remove the bay leaf and stir in the lemon juice (if using) to add a touch of brightness.
Serve hot, with a side of crusty bread or a sprinkle of fresh herbs, if desired.
Calories:
A serving contains approximately 250–300 calories.
History:
Lentil soups date back to ancient civilizations, particularly in the Middle East and Mediterranean regions. Lentils were one of the first cultivated crops, known for their durability and ability to thrive in various climates. The addition of mushrooms became common in European cuisine, providing a hearty texture and umami flavor. This soup blends these ingredients, offering a healthy, filling dish that reflects the versatility and cultural significance of both lentils and mushrooms in global cooking.
