MUSHROOM AND LENTIL SOUP
Thanks to rich lentils and meaty mushrooms, this vegetarian soup still has all the stick-to-your-ribs heartiness of beef stew.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 50m
Number Of Ingredients 10
Steps:
- In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
- Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.
Nutrition Facts : Calories 452 g, Fat 8 g, Fiber 29 g, Protein 28 g, SaturatedFat 1 g
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Shehan Shehan
[email protected]?
Rovea Veaolivares
[email protected]Bland and flavorless.
Mahar Fakher
[email protected]Soup was too watery.
Yasith Dewmina
[email protected]Not a fan of the lentils.
Nashon Umba
[email protected]Will definitely make again.
Alyceson Davis
[email protected]Loved the flavors in this soup.
SANBI TABLETS
[email protected]Easy to make and delicious!
Brandon Porras
[email protected]This soup was a disappointment. It was very watery and lacked flavor. I followed the recipe exactly, but it just didn't turn out well. I wouldn't recommend this recipe.
Kiara Iyida
[email protected]This soup was just okay. I found it to be a bit bland. I think it could have used more spices or herbs. I also didn't like the texture of the lentils. They were a bit too mushy for my taste.
Arif Shekh
[email protected]I'm not a huge fan of lentils, but I really enjoyed this soup. The mushrooms and herbs really helped to balance out the flavor of the lentils. I would definitely make this soup again.
Ukatu Rosemary Amarachi
[email protected]This soup is amazing! I've made it several times now and it's always a hit. It's so easy to make and it's packed with flavor. I love the combination of mushrooms and lentils. It's a great soup for a cold day.
Logan Taylor
[email protected]I made this soup last night and it was delicious! I used a mix of cremini and shiitake mushrooms, and I added a few extra cloves of garlic. The soup was so flavorful and filling. I served it with a side of crusty bread and it was the perfect meal for
Nouman Khokhar
[email protected]This mushroom and lentil soup was a hit with my family! It was easy to make and packed with flavor. The lentils added a nice heartiness to the soup, while the mushrooms gave it a rich, earthy taste. I also loved the addition of the fresh herbs, which