Lentil Soup with Mushrooms recipe

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Ingredients

1 bell pepper, sliced
2 roma tomatoes, halved
½ medium onion, halved
1 clove garlic
6 cups water
2 cups brown lentils
1 teaspoon dried basil
1 teaspoon Italian seasoning
salt and ground black pepper to taste
1 tablespoon extra-virgin olive oil
16 ounces sliced fresh mushrooms

Nutrition Info

283.3 calories
carbohydrate: 45.3 g
cholesterol: : -
fat: 3.4 g
fiber: 21.6 g
protein: 19.6 g
saturatedFat: 0.5 g
servingSize: -
sodium: 44.3 mg
sugar: 5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

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

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