FRENCH LENTIL AND MUSHROOM SOUP
This simple French Lentil and Mushroom Soup recipe is simmered with a cozy blend of veggies, herbs and greens. It's healthy yet hearty, naturally vegan and gluten-free, and total French-inspired comfort food.
Provided by Ali
Time 1h
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large stockpot over medium-high heat. Add the leeks, celery, mushrooms, and sauté for 6-8 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring occasionally. Pour in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.
- Add in the vegetable stock, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a simmer. Add in the lentils and stir to combine. Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.
- Remove and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt, black pepper, and/or extra balsamic you think is needed.
- Serve the soup warm,* garnished with an extra crack of black pepper (I also sprinkled some microgreens on top of mine), and enjoy!
CREAMY PORTOBELLO SOUP
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Melt 2 tablespoons butter in a pot over medium-high heat and cook until lightly browned. Add the ham and cook until slightly browned, about 3 minutes. Remove the ham with a slotted spoon to a plate. Add 1/2 tablespoon butter, 1 cup leeks, and salt and pepper to taste. Cook 4 minutes, then add to the plate; set aside.
- Add the remaining 1 1/2 tablespoons butter, leeks, 1/2 teaspoon salt, and pepper to taste to the pot; cook until wilted, about 3 minutes. Add the mushrooms and cook 3 minutes. Sprinkle in the flour and cook, stirring, 2 minutes. Stir in 2 tablespoons sherry, if using, scraping up any browned bits, and cook until evaporated. Add the broth and 2 cups water. Cover and bring to a boil, then reduce the heat to low and simmer, uncovered, until the mushrooms are tender, 8 to 10 minutes.
- Puree the soup in batches in a blender until smooth, cracking the lid to let steam escape. Return to the pot, whisk in the half-and-half and bring just to a boil. Stir in three-quarters of the ham-leek mixture, the remaining 1 tablespoon sherry, if using, and salt and pepper to taste. Serve topped with the remaining ham and leeks.
Nutrition Facts : Calories 368, Fat 21 grams, SaturatedFat 12 grams, Cholesterol 90 milligrams, Sodium 1072 milligrams, Carbohydrate 23 grams, Fiber 3 grams, Protein 19 grams
THE BEST LENTIL SOUP
Brown lentils are the star of this dish. To boost flavor, we used a classic mirepoix-onion, celery and carrot - as well as thyme, bay and oregano for an herby finish. We found the fresh lemon juice and parsley at the end brightened up the soup and added a nice pop of color.
Provided by Food Network Kitchen
Categories main-dish
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Heat the oil in a large heavy-bottom pot over medium-high heat. Add the carrot, onion, celery and 1 teaspoon salt and cook, stirring occasionally, until the vegetables are starting to caramelize and take on a dark brown color, 8 to 10 minutes (this step is important as it will add tons of flavor to your soup!).
- Stir in the tomato paste and garlic and cook, scraping up the brown bits, until the garlic is fragrant and slightly softened, 1 to 2 minutes. Add in the lentils, stock, 4 cups water, thyme, bay leaf, oregano, red pepper flakes, lemon zest, 2 teaspoons salt and a generous amount of black pepper and stir to combine. Bring to a boil then reduce the heat to low. Cover and cook until the lentils are softened with just a bit of bite, 25 to 30 minutes.
- Remove the bay leaf. Puree 2 1/2 cups of the soup in a blender until smooth then stir back into the pot. Stir in the lemon juice and parsley. Ladle into bowls and garnish with more parsley.
LENTIL SOUP WITH MUSHROOMS
Packed with fiber and protein, this flavorful lentil soup with mushrooms is not only good for you, but also quick and easy to make.
Provided by Yoly
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 45m
Yield 6
Number Of Ingredients 11
Steps:
- Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
- Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.
Nutrition Facts : Calories 283.3 calories, Carbohydrate 45.3 g, Fat 3.4 g, Fiber 21.6 g, Protein 19.6 g, SaturatedFat 0.5 g, Sodium 44.3 mg, Sugar 5 g
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
LENTIL AND PORTABELLA MUSHROOM SOUP
Make and share this Lentil and Portabella Mushroom Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
- Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
- Stir in the tomatoes, lentils, and broth; bring to a boil.
- Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
- Season to taste w/ salt, stir in parsley, and serve.
Nutrition Facts : Calories 162.2, Fat 2.1, SaturatedFat 0.3, Sodium 61, Carbohydrate 26.8, Fiber 11.7, Sugar 3.9, Protein 10.8
HEALTHY LENTIL AND PORTOBELLO SOUP IN THE SLOW COOKER
This is a healthy, easy soup for the slow cooker! It's vegan to boot!
Provided by CCMommy
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 5h30m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oil in a large skillet over medium heat. Add carrots and onion. Cook and stir until onion is soft and translucent, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Transfer mixture to a slow cooker.
- Layer lentils, tomatoes, vegetable broth, portobello mushrooms, rosemary, and bay leaves on top of carrots and onions.
- Cover and cook on Low until vegetables are tender, 5 to 6 hours.
Nutrition Facts : Calories 173.1 calories, Carbohydrate 27.3 g, Fat 2.7 g, Fiber 11.6 g, Protein 9.7 g, SaturatedFat 0.4 g, Sodium 242.9 mg, Sugar 4.1 g
PORTABELLA MUSHROOM SOUP
Make and share this Portabella Mushroom Soup recipe from Food.com.
Provided by PalatablePastime
Categories Vegetable
Time 45m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
- Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
- Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
- Simmer, partially covered, for about 10 minutes.
- Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
- Return the pureed soup to the pan and add the cream.
- Cook over low heat until just heated through, but do not boil.
- Adjust seasonings if necessary, and serve garnished with parsley.
MUSHROOM AND LENTIL SOUP
I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.
Provided by rosemere
Categories Lentil
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Use a 3 quart saucepan over medium heat.
- Saute the onions in the oil til lightly browned, about 12 minutes.
- Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
- Bring to boil.
- Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
- Discard the bay leaf.
Nutrition Facts : Calories 99.5, Fat 2.6, SaturatedFat 0.4, Sodium 11, Carbohydrate 14.3, Fiber 6, Sugar 2.6, Protein 5.7
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