Mushroom Lentil Soup

$For a tasty mushroom lentil soup, gather these key ingredients: - 1 cup dried lentils (green or brown), rinsed - 2 tablespoons olive oil - 1 large onion, diced - 3 cloves garlic, minced - 2 medium carrots, diced - 2 celery stalks, diced - 8 ounces cremini mushrooms, sliced - 1 teaspoon dried thyme - 1 teaspoon smoked paprika - 4 cups vegetable broth - 1 can (14.5 oz) diced tomatoes, with juice - 2 cups fresh spinach - Salt and pepper to taste - Fresh parsley, for garnish These ingredients create a warming and hearty dish. The lentils give protein, while the vegetables add flavor. You can add more depth to your soup with these optional ingredients: - 1 bay leaf - 1 tablespoon lemon juice - 1 teaspoon red pepper flakes - A splash of soy sauce Including these extras can make your soup unique. For instance, lemon juice brightens the flavors, while bay leaves add a lovely aroma. Each serving provides: - Calories: 250 - Protein: 12g - Carbs: 40g - Fiber: 12g - Fat: 6g This soup is not just tasty, but also good for you. It’s rich in fiber and keeps you full. Enjoy this comforting meal without guilt! Start by gathering your ingredients. You will need lentils, olive oil, onion, garlic, carrots, celery, and mushrooms. Rinse the lentils well in cold water. Dice one large onion and three cloves of garlic. Cut two medium carrots and two celery stalks into small pieces. Slice the mushrooms into thin pieces. In a large pot, heat two tablespoons of olive oil over medium heat. Add the diced onion and cook for about five minutes. Stir until the onion turns soft and clear. Next, add the minced garlic, diced carrots, and celery. Cook this mix for another five minutes. Stir it often to avoid burning. Now, it’s time to add the mushrooms. Place the sliced mushrooms into the pot. Cook them for five to seven minutes. You want the mushrooms to release their moisture and soften. Once they look good, add one teaspoon of dried thyme and one teaspoon of smoked paprika. Mix everything well. Add the rinsed lentils to the pot along with four cups of vegetable broth. Pour in a can of diced tomatoes with their juice. Bring this mix to a boil. After that, reduce the heat to low. Cover the pot and let it simmer for 30 to 35 minutes. This will make the lentils nice and tender. Once the lentils are cooked, stir in two cups of fresh spinach. Let the spinach wilt for about two to three minutes. Now, taste your soup and season it with salt and pepper as needed. Serve the soup hot, and sprinkle fresh parsley on top for a bright touch. Enjoy your delicious mushroom lentil soup! To cook lentils well, rinse them first. This removes dirt and debris. Use green or brown lentils for this soup. They hold their shape better. Soak them in water for an hour if you have time. This helps them cook faster. Always check for small stones before cooking. Cooking lentils takes about 30-35 minutes. Watch them closely. You want them tender but not mushy. Start with good aromatics. Onion and garlic give a great base flavor. Sauté them until soft and fragrant. Next, add carrots and celery. These add sweetness and texture. Don’t forget the mushrooms! They bring earthy notes to the soup. Using smoked paprika gives it a lovely depth. Season with salt and pepper as you cook. Taste often to adjust the flavor. Serve the soup hot in bowls. A sprinkle of fresh parsley adds color. You can also add a squeeze of lemon for brightness. Pair it with crusty bread for a hearty meal. For a fun twist, top it with croutons or cheese. This soup is great for lunch or dinner. Enjoy it with family or friends. {{image_2}} This soup is already vegan! The main ingredients are plant-based. You get rich flavors from mushrooms, lentils, and spices. Each bite is full of taste. Use vegetable broth to keep it vegan-friendly. For creaminess, add coconut milk instead of cream. It will make the soup even better. This recipe is gluten-free too! The lentils and vegetables are safe for a gluten-free diet. Make sure your vegetable broth has no gluten. Some brands add gluten-based thickeners. You can also add rice or quinoa for a heartier soup. Just adjust the cooking time as needed. You can customize this soup in many ways. Try adding different veggies like bell peppers or zucchini. You can also mix in herbs like basil or oregano. For heat, add red pepper flakes. Want a smoky flavor? Use chipotle in adobo sauce. You can even add a splash of balsamic vinegar for a tangy twist. These options make the soup unique and flavorful. To store leftover mushroom lentil soup, let it cool down first. Once cooled, transfer it to an airtight container. This keeps the soup fresh and prevents spills. You can store it in the fridge for up to five days. Label the container with the date so you know when to enjoy it again. If you want to keep the soup longer, freezing is a great option. Portion the soup into freezer-safe containers. Leave some space at the top of the container for the soup to expand. You can freeze the soup for up to three months. To thaw, place the soup in the fridge overnight. If you're in a hurry, you can use the microwave. Just heat it at low power to avoid hot spots. When it's time to eat your soup, reheating is simple. Pour the soup into a pot and heat over medium heat. Stir occasionally to ensure even heating. If the soup is too thick, add a splash of broth or water. You can also use the microwave. Heat it in a microwave-safe bowl, stirring every minute, until hot. Enjoy your warm mushroom lentil soup! Mushroom lentil soup stays fresh for about 4 to 5 days in the fridge. To keep it tasting great, store it in an airtight container. This helps seal in flavor and moisture. If you want to enjoy it later, you can freeze it for up to 3 months. Just make sure to leave some space in the container for expansion. Yes, you can use different types of lentils! Green and brown lentils work best because they hold their shape well. You can also try red lentils, but they cook faster and will make the soup thicker. Just watch the cooking time if you decide to switch. Mushroom lentil soup pairs well with many sides. Here are a few tasty options: - Crusty bread: A warm loaf is perfect for dipping. - Salad: A fresh green salad adds crunch and color. - Rice or quinoa: These grains make a heartier meal. - Cheese: A sprinkle of cheese on top can add creaminess. Enjoy mixing and matching to find your favorite combo! Mushroom lentil soup is easy to make and packed with flavor. You can use essential ingredients like mushrooms and lentils for a healthy meal. Optional herbs boost the taste even more. Follow the step-by-step guide to prepare it simply. Use my tips to cook lentils right and find the perfect flavor balance. You can even try variations like vegan or gluten-free versions. Store leftovers well for later enjoyment. With this soup, you’ll have a warm, tasty dish ready when you need it. Enjoy the cooking, and share this delightful recipe with friends!$

Warm up with this delicious Hearty Mushroom Lentil Soup that’s packed with flavor and nutrients! This comforting recipe is easy to follow and features a blend of lentils, fresh veggies, and savory spices, perfect for any winter day. Ready in just 50 minutes, it's a healthy meal option that's sure to please everyone. Click to explore the full recipe and enjoy a bowl of goodness! #MushroomSoup #LentilRecipes #HealthyEating #SoupSeason

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Ingredients

1 cup dried lentils (green or brown), rinsed

2 tablespoons olive oil

1 large onion, diced

3 cloves garlic, minced

2 medium carrots, diced

2 celery stalks, diced

8 ounces cremini mushrooms, sliced

1 teaspoon dried thyme

1 teaspoon smoked paprika

4 cups vegetable broth

1 can (14.5 oz) diced tomatoes, with juice

2 cups fresh spinach

Salt and pepper to taste

Fresh parsley, for garnish

Instructions

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 5 minutes, or until it becomes translucent.

Stir in the minced garlic, diced carrots, and celery. Cook for an additional 5 minutes, stirring occasionally.

Add the sliced mushrooms to the pot and cook until they have released their moisture and softened, about 5-7 minutes.

Sprinkle in the dried thyme and smoked paprika, stirring to combine with the vegetables.

Add the rinsed lentils, vegetable broth, and diced tomatoes to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for 30-35 minutes, or until the lentils are tender.

Once the lentils are cooked, stir in the fresh spinach, allowing it to wilt for about 2-3 minutes.

Season the soup with salt and pepper to taste.

Serve the soup hot, garnished with fresh parsley.

Prep Time: 15 minutes | Total Time: 50 minutes | Servings: 4