Description
A hearty soup made with French green lentils and earthy mushrooms.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 cup French green lentils (Puy lentils), rinsed
- 6 cups vegetable broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt to taste
- Black pepper to taste
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat.
- Add onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
- Add mushrooms and cook until they release their liquid and start to brown, about 8 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add lentils, vegetable broth, bay leaf, and thyme.
- Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 30 to 40 minutes, or until lentils are tender.
- Remove the bay leaf. Season with salt and pepper.
- Serve hot.
Notes
- For a smoother soup, you can blend a portion of the soup before serving.
- French lentils hold their shape better than brown or red lentils.
- Prep Time: 15 min
- Cook Time: 45 min
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1.5 cups
- Calories: 250
- Sugar: 5
- Sodium: 450
- Fat: 5
- Saturated Fat: 1
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 15
- Protein: 15
- Cholesterol: 0
Keywords: French lentil soup, mushroom soup, green lentil recipe, vegetarian soup, healthy soup