THE RECIPE JOURNAL · Lunch
Savory Mushroom and Lentil Soup
This hearty soup combines earthy mushrooms and protein-rich lentils for a comforting meal that's perfect any time of year. Easy to make and full of flavor, it’s sure to become a family favorite.
FROM THE KITCHEN • Savory Mushroom and Lentil Soup
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by tossing 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 little—this usually takes about 5 to 10 minutes. Next, add the water, lentils, basil, Italian seasoning, salt, and pepper. Bring everything 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.
02
Step 2
While the soup is simmering, heat some olive oil in a skillet. Add the mushrooms, sprinkle with salt and pepper, and cook them until they’re soft and browned, stirring occasionally—that will take about 4 to 5 minutes. Once the mushrooms are ready, stir them into the soup and let everything cook together for a couple more minutes before serving.
Why you’ll love it
This soup is hearty and full of flavor, making it a perfect comfort meal. The combination of mushrooms and lentils adds both protein and earthiness. It’s also easy to make and great for warming up on chilly days.
How to serve
Serve this soup with crusty bread or a side salad for a complete meal. A dollop of plain yogurt or a sprinkle of fresh herbs like parsley can add a refreshing touch.
Storage & leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well; thaw it overnight in the fridge before reheating gently on the stove.
