Mushroom Lentil Soup

This cozy soup combines hearty lentils and earthy mushrooms for a comforting meal that's perfect any time of year. It’s simple to make and packed with flavor, making it a great choice for a healthy, satisfying dinner.

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TIME45 min

SERVINGS4

RATING4.8 / 5

01 / WHAT YOU NEED

Ingredients

1 bell pepper, sliced 2 roma tomatoes, halved 1 clove garlic 6 cups water 2 cups brown lentils 1 teaspoon dried basil 1 teaspoon Italian seasoning 1 tablespoon extra-virgin olive oil 16 ounces sliced fresh mushrooms

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by tossing the bell pepper, tomatoes, onion, and garlic into a blender and blend everything until it’s nice and smooth. Pour that mixture into a Dutch oven and cook it over medium heat, stirring now and then, until it starts to brown a bit—this usually takes about 5 to 10 minutes. Next, add the water, lentils, basil, Italian seasoning, salt, and pepper. Bring it all to a boil, then cover the pot, lower the heat, and let it simmer gently for about 25 to 30 minutes, until the lentils are tender.

02

Step 2

While the soup is simmering, heat some olive oil in a skillet. Add the mushrooms, season them with a pinch of salt and pepper, and cook until they’re soft and browned, which should take around 4 to 5 minutes. Once the mushrooms are ready, stir them into the soup and let everything cook together for another couple of minutes before serving.

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Rinse the lentils well before cooking to remove any dirt or debris.
- Sauté the mushrooms until they release their moisture and turn golden for deeper flavor.
- Use vegetable broth for a richer taste and to keep it vegetarian.

Why you’ll love it

This soup is hearty and full of flavor, making it a perfect comfort meal. The combination of mushrooms and lentils creates a rich, earthy taste while providing plenty of protein and fiber. It’s both satisfying and nourishing on chilly days.

Serving ideas

Serve the soup hot with a side of crusty bread or a fresh green salad. A dollop of sour cream or a sprinkle of fresh herbs like parsley or thyme can add a nice touch. It also pairs well with a light white wine or herbal tea.

Storage & leftovers

Allow the soup to cool completely before storing it in an airtight container. It will keep well in the refrigerator for up to four days. For longer storage, freeze in portions and thaw overnight in the fridge before reheating gently on the stove.