Vegetarian Mushroom-Lentil Soup
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Ingredients40 m servings 304
Original recipe yields 4 servings
- 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.
- 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.
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Per Serving: 304 calories; 7.3 41.7 16.5 0 732 Full nutrition
ReviewsRead all reviews 2
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.