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Vegetarian Mushroom-Lentil Soup

Rated as 4.33 out of 5 Stars

"This light, vegetarian soup is full of flavor and rich in vitamins and minerals thanks to the lentils and shiitake mushrooms that are in it. You can prep this meal even faster if you purchase pre-sliced shiitake mushrooms."
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40 m servings 304
Original recipe yields 4 servings


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  1. Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
  2. Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
  3. Divide soup between 4 bowls and garnish with sliced green onions.

Nutrition Facts

Per Serving: 304 calories; 7.3 41.7 16.5 0 732 Full nutrition

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Tasty, but calculating the calories myself, this came out to only 176 calories per serving rather than 304. I added some farro to fill it out a bit more and add some more texture to it.

It's hearty for a veggie stew. I added turmeric, clove, pepper, and ginger to spice it up.