Vegetarian Mushroom Lentil Soup Recipes

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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



Mushroom And Lentil Soup image

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

2 tablespoons extra-virgin olive oil
5 small carrots, diced small
1 medium red onion, diced small
4 garlic cloves, minced
3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
Coarse salt and ground pepper
9 sprigs thyme
3/4 pound brown lentils (1 3/4 cups)
2 tablespoons soy sauce
2/3 cup nonfat plain Greek yogurt, for serving

LENTIL VEGETABLE SOUP

Provided by Ina Garten

Time 2h5m

Yield 8 to 10 servings

Number Of Ingredients 15



Lentil Vegetable Soup image

Steps:

  • In a large bowl, cover the lentils with boiling water and allow to sit for 15 minutes. Drain.
  • In a large stockpot on medium heat, saute the onions, leeks, and garlic with the olive oil, salt, pepper, thyme, and cumin for 20 minutes, until the vegetables are translucent and very tender. Add the celery and carrots and saute for 10 more minutes. Add the chicken stock, tomato paste, and lentils. Cover and bring to a boil. Reduce the heat and simmer uncovered for 1 hour, until the lentils are cooked through. Check the seasonings. Add the red wine and serve hot, drizzled with olive oil and sprinkled with grated Parmesan.

1 pound French green lentils
4 cups chopped yellow onions (3 large onions)
4 cups chopped leeks, white part only (2 leeks)
1 tablespoon minced garlic (3 cloves)
1/4 cup good olive oil, plus additional for drizzling on top
1 tablespoon kosher salt
1 1/2 teaspoons freshly ground black pepper
1 tablespoon minced fresh thyme leaves or 1 teaspoon dried
1 teaspoon ground cumin
3 cups medium-diced celery (8 stalks)
3 cups medium-diced carrots (4 to 6 carrots)
3 quarts chicken stock
1/4 cup tomato paste
2 tablespoons red wine or red wine vinegar
Freshly grated Parmesan cheese

VEGETARIAN MUSHROOM-LENTIL SOUP

This light, vegetarian soup is full of flavor and rich in vitamins and minerals thanks to the lentils and shiitake mushrooms that are in it. You can prep this meal even faster if you purchase pre-sliced shiitake mushrooms.

Provided by fabeveryday

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 40m

Yield 4

Number Of Ingredients 10



Vegetarian Mushroom-Lentil Soup image

Steps:

  • Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
  • Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
  • Divide soup between 4 bowls and garnish with sliced green onions.

Nutrition Facts : Calories 303.9 calories, Carbohydrate 41.7 g, Fat 7.3 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 1 g, Sodium 731.8 mg, Sugar 3.1 g

1 tablespoon olive oil
1 shallot, thinly sliced
3 cloves garlic, minced
3 cups shiitake mushrooms, sliced
6 cups vegetable stock
1 teaspoon ground thyme
½ teaspoon salt
1 cup green lentils, rinsed and drained
2 teaspoons sesame oil
2 green onions, finely chopped, or to taste

CREAMY VEGETARIAN LENTIL-MUSHROOM SOUP

Creamy lentil soup cooked in a crockpot. Serve with crusty bread or rolls for a comfort food fix! Feel free to double this recipe.

Provided by Sharon123

Categories     Lentil

Time 6h20m

Yield 4 serving(s)

Number Of Ingredients 11



Creamy Vegetarian Lentil-Mushroom Soup image

Steps:

  • In a saucepan, saute onions, mushrooms, garlic, and celery till just slightly browned, about 10 minutes.
  • In a 3 1/2 or 4 quart crockpot, combine the lentils, carrots, onion, garlic, mushrooms, celery& parsley.
  • Stir in water, mushroom soup, and bouillon.
  • Cover; cook on low 10 to 12 hours or high 5 to 6 hours.
  • Top each serving with a dollop of sour cream.
  • 4 servings.

1/2 lb dry lentils (1 1/4 cups)
2 medium carrots, sliced 1/4 inch thick
1 medium onion, chopped
3 cloves garlic, minced
1/2 cup mushroom, sliced
1 cup sliced celery
1/4 cup snipped parsley
4 cups water
1 (10 3/4 ounce) can condensed cream of mushroom soup
2 teaspoons instant vegetable bouillon granules (or 2 cubes)
sour cream

MUSHROOM, LENTIL, AND POTATO SOUP

Delicious, easy, vegan meal. Great for a cold day!

Provided by mina

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Lentil Soup Recipes

Time 1h10m

Yield 2

Number Of Ingredients 13



Mushroom, Lentil, and Potato Soup image

Steps:

  • Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.

Nutrition Facts : Calories 368.3 calories, Carbohydrate 46.1 g, Fat 14.4 g, Fiber 17.2 g, Protein 15.8 g, SaturatedFat 2 g, Sodium 607.9 mg, Sugar 3.3 g

2 tablespoons olive oil
1 small onion, chopped
4 large fresh mushrooms, chopped
1 Yukon Gold potato, diced
½ cup dry brown lentils
1 clove garlic
2 tablespoons chopped fresh parsley
2 tablespoons chopped fennel greens
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon cayenne pepper, or to taste
¼ teaspoon ground turmeric, or to taste
3 cups water

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