This hearty soup combines earthy mushrooms and protein-packed lentils for a comforting meal that's perfect any time of year. It's easy to make and full of warm, satisfying flavors that everyone will love.
Ingredients
- 2 roma tomatoes, halved
- ½ medium onion, halved
- 1 clove garlic
- 6 cups water
- 2 cups brown lentils
- 1 teaspoon Italian seasoning
- salt and ground black pepper to taste
- 1 tablespoon extra-virgin olive oil
- 16 ounces sliced fresh mushrooms
Step 1
Tos the bell pepper, tomatoes, onion, and garlic into a blender and blend everything until it’s nice and smooth. Pour this mixture into a Dutch oven and cook it over medium heat, stirring now and then, until it starts to brown a bit—this usually takes about 5 to 10 minutes. Next, add the water, lentils, basil, Italian seasoning, salt, and pepper. Bring it all to a boil, then cover the pot, lower the heat, and let it simmer gently until the lentils are tender, which should take around 25 to 30 minutes.
Step 2
While the soup is cooking, heat some olive oil in a skillet. Add the mushrooms, season them with a pinch of salt and pepper, and cook until they’re nice and tender, stirring occasionally—this should take about 4 to 5 minutes. Once the mushrooms are ready, stir them into the soup and let everything simmer together for another couple of minutes before serving.
Frequently Asked Questions
Can I use canned lentils instead of dry brown lentils?
Yes, but reduce the cooking time since canned lentils are already cooked. Add them after the soup has simmered and cook just until heated through.
What can I substitute for Italian seasoning?
You can use a mix of dried basil, oregano, thyme, and rosemary as a substitute.
Is there a way to make this soup creamier?
Blend a portion of the soup after cooking or add a splash of coconut milk or cream to achieve a creamier texture.
Can I prepare this soup in a slow cooker?
Yes, combine all ingredients except mushrooms in the slow cooker and cook on low for 6-8 hours. Add sautéed mushrooms near the end.
How do I store leftovers?
Store the soup in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Can I use other types of lentils?
Yes, but cooking times may vary. Red lentils cook faster and may become mushy, while green lentils hold their shape better.
What if I don’t have a blender?
You can finely chop the tomatoes, onion, and garlic or use a food processor to roughly blend the ingredients.
Can I add other vegetables to the soup?
Absolutely! Carrots, celery, or spinach can be added to enhance flavor and nutrition. Add them according to their cooking times.
RS
By Rohit Sharma
Home Cook
Rohit shares simple and practical recipes that are easy to follow and perfect for everyday cooking.
