Mushroom, Lentil, and Potato Soup recipe

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Ingredients

2 tablespoons olive oil
1 small onion, chopped
4 large fresh mushrooms, chopped
1 Yukon Gold potato, diced
½ cup dry brown lentils
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel greens
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric, or to taste
3 cups water

Nutrition Info

368.3 calories
carbohydrate: 46.1 g
cholesterol: : -
fat: 14.4 g
fiber: 17.2 g
protein: 15.8 g
saturatedFat: 2 g
servingSize: -
sodium: 607.9 mg
sugar: 3.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom, cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water, stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.

Recipe Yield

2 servings

Recipe Note

Delicious, easy, vegan meal. Great for a cold day!

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