Soup Made with Lentils and Mushrooms

This hearty soup combines the earthy flavors of lentils and mushrooms for a comforting meal that's both nutritious and satisfying. Perfect for chilly days, it’s easy to make and packed with wholesome ingredients.

Practical Cooking Tips

Rinse lentils well before cooking to remove any debris.
Use a mix of mushrooms for deeper flavor.
Simmer the soup gently to keep the lentils tender but not mushy.

Ingredients 0/9

1 bell pepper, sliced 2 roma tomatoes, halved ½ medium onion, halved 1 clove garlic 2 cups brown lentils 1 teaspoon dried basil 1 teaspoon Italian seasoning salt and ground black pepper to taste 1 tablespoon extra-virgin olive oil

Why This Recipe Is So Tasty

Hearty and full of flavor, making it a perfect comfort meal. Lentils add protein and fiber, while mushrooms bring a rich, earthy taste. It’s easy to make and warms you up on chilly days.

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 occasionally, 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 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.

Step 2

While the soup is simmering, heat some olive oil in a skillet. Add the mushrooms, season them with a little salt and pepper, and cook until they’re soft and nicely browned, about 4 to 5 minutes, stirring now and then. When the mushrooms are ready, stir them into the soup and let everything simmer together for a couple more minutes before serving.

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people cooked this recipe

By Daniel Wilson

Daniel focuses on practical recipes with clear steps and familiar ingredients.

Serving Inspiration

Serve this soup with crusty bread or a fresh green salad for a balanced meal. A dollop of plain yogurt or a sprinkle of fresh herbs like parsley can add a nice touch.

Storage Suggestions

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of water if it has thickened too much. This soup also freezes well for up to 2 months.

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 near the end just to heat through.

What type of mushrooms work best for this soup?

Button or cremini mushrooms are great choices, but you can use any type you prefer.

Can I make this soup in a slow cooker?

Yes, blend the veggies first, then transfer everything except mushrooms to the slow cooker. Cook on low for 6-8 hours, add cooked mushrooms at the end.

How can I make this soup spicier?

Add a pinch of red pepper flakes or a dash of hot sauce when adding the spices.

Is it necessary to cook the blended vegetables before adding lentils?

Cooking the blended veggies first enhances flavor and helps reduce raw taste, so it’s recommended.

Can I freeze leftovers of this soup?

Yes, it freezes well. Store in an airtight container for up to 3 months and thaw before reheating.

What can I use instead of Italian seasoning?

You can use a mix of dried oregano, thyme, and rosemary as a substitute.

Should I rinse lentils before cooking?

Yes, rinse them under cold water to remove any dust or debris before adding to the soup.