Mushroom, Lentil, and Potato Soup
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Ingredients1 h 10 m servings 368 cals
Original recipe yields 2 servings
- Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.
Per Serving: 368 calories; 14.4 g fat; 46.1 g carbohydrates; 15.8 g protein; 0 mg cholesterol; 608 mg sodium. Full nutrition