Description
A warm, hearty French lentil and mushroom soup perfect for chilly days, bursting with earthy flavors and wholesome goodness.
Ingredients
Scale
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 8 oz cremini or button mushrooms, sliced
- 1 1/2 cups French green lentils (lentilles du Puy), rinsed
- 6 cups vegetable broth
- 1 tsp dried thyme
- 1 bay leaf
- 1 tbsp balsamic vinegar
- Salt and black pepper, to taste
- 2 tbsp fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté diced onion, carrots, and celery for 5 to 7 minutes until softened.
- Add minced garlic and sliced mushrooms; cook until fragrant, about 1 minute.
- Toss in rinsed lentils and pour in vegetable broth.
- Add bay leaf and thyme; bring to a boil then reduce to a simmer.
- Cook for about 30 minutes or until lentils are tender.
- Stir in balsamic vinegar and season with salt and pepper.
- Remove bay leaf, garnish with parsley, and serve.
Notes
Enhance your soup with a splash of lemon juice instead of vinegar, or add leafy greens before serving for added nutrients.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Simmering
- Cuisine: French
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 1.5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 15g
- Protein: 18g
- Cholesterol: 0mg
Keywords: lentil soup, mushroom soup, vegan soup, hearty soup, French cuisine, comfort food