Packed with fiber and protein, this flavorful lentil soup with mushrooms is not only good for you, but also quick and easy to make.

Recipe Summary

prep:
10 mins
cook:
35 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.

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  • Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.

Nutrition Facts

283 calories; protein 19.6g; carbohydrates 45.3g; fat 3.4g; sodium 44.3mg. Full Nutrition
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Reviews (4)

Most helpful positive review

Rating: 4 stars
02/08/2019
I used veggie broth instead of water and added double veggies. Very filling and delicious! Read More
8 Ratings
  • 5 star values: 3
  • 4 star values: 4
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/08/2019
I used veggie broth instead of water and added double veggies. Very filling and delicious! Read More
Rating: 5 stars
02/04/2019
We really liked this soup. Very comforting and easy to make. Read More
Rating: 4 stars
02/04/2019
I made this exactly as directed- only thing I would do differently is perhaps use vegetable broth instead of just water up the garlic and use an immersion blender to purée some of the soup before adding the mushrooms. I found it a bit thin otherwise. Excellent base for future soup days loved the sautéed mushrooms and the lentils add heartiness. Definitely will make again! Read More
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Rating: 4 stars
05/03/2021
Like another reviewer, I used broth rather than water and an immersion blender prior to adding the mushrooms. To my taste, it was bland and needed a supplement. I tried cottage cheese (yogurt would work also) in the first bowl, lemon juice and smoked paprika in the second. Both were a big improvement. Read More
Rating: 5 stars
02/05/2019
This is great and so easy to make! Read More