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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Recipe Summary

prep:
10 mins
cook:
30 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.

  • Divide soup between 4 bowls and garnish with sliced green onions.

Nutrition Facts

304 calories; protein 16.5g 33% DV; carbohydrates 41.7g 13% DV; fat 7.3g 11% DV; cholesterol 0mg; sodium 731.8mg 29% DV. Full Nutrition
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Reviews (2)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/23/2019
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. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
03/30/2019
It's hearty for a veggie stew. I added turmeric clove pepper and ginger to spice it up. Read More
Rating: 4 stars
04/23/2019
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. Read More
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