Hearty lentil and mushroom soup

Hearty Lentil and Mushroom Soup

This Hearty Lentil and Mushroom Soup is a rich, comforting, and nutrient-packed meal that’s perfect for cold days. It features earthy mushrooms, protein-rich lentils, and aromatic herbs in a savory broth. This soup is vegan, gluten-free, high in fiber, and loaded with plant-based protein, making it both satisfying and healthy.

 Time Needed

Prep Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Ingredients 

Base Ingredients:

1 cup dry lentils (green or brown, rinsed)

8 oz mushrooms (cremini, button, or shiitake, sliced)

1 medium onion, finely chopped

2 carrots, diced

2 celery stalks, diced

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon salt (adjust to taste)

½ teaspoon black pepper

½ teaspoon smoked paprika (optional, for depth)

½ teaspoon dried thyme (or 1 teaspoon fresh)

½ teaspoon dried oregano

½ teaspoon cumin (optional, for warmth)

6 cups vegetable broth (or water with bouillon)

1 can (14 oz) diced tomatoes (or 2 fresh tomatoes, chopped)

1 bay leaf

For Garnish & Extra Flavor:

Juice of ½ lemon (brightens the flavors)

Fresh parsley, chopped

Red pepper flakes (optional, for spice)

Grated Parmesan or vegan cheese (optional)

 Instructions

1. Saute the Vegetables

1. Heat olive oil in a large pot over medium heat.

2. Add onion, carrots, and celery. Saute for 5 minutes, stirring occasionally.

3. Add garlic and mushrooms, cooking for another 3–4 minutes until mushrooms release their juices.

2. Add Spices & Lentils

1. Stir in salt, black pepper, paprika, thyme, oregano, and cumin.

2. Add the lentils, diced tomatoes, and vegetable broth. Stir well.

3. Simmer the Soup

1. Drop in the bay leaf, bring the soup to a boil, then reduce to a simmer.

2. Cover and cook for 30–35 minutes, or until lentils are tender.

3. Stir occasionally and add extra water if the soup thickens too much

4. Final Touches

1. Remove the bay leaf and stir in the lemon juice.

2. Taste and adjust seasoning as needed.

5. Serve & Garnish

Ladle into bowls and top with fresh parsley, red pepper flakes, or Parmesan.

Serve with crusty bread, crackers, or a side salad.

 Nutritional Information 

Calories: ~250 kcal

Protein: 12g

Carbohydrates: 40g

Fat: 4g

Fiber: 12g

Sodium: ~600mg

 Notes & Variations

Make It Creamy: Blend half the soup for a thicker texture.

Protein Boost: Add chickpeas, tofu, or quinoa.

Extra Umami: Stir in soy sauce or miso paste before serving.

Spicy Version: Add chili flakes or cayenne pepper.

Meal Prep Friendly: Lasts 5 days in the fridge and freezes well for 3 months.