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 VEGETABLE SOUP
Provided by Ina Garten
Time 2h5m
Yield 8 to 10 servings
Number Of Ingredients 15
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.
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
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
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.
VEGETARIAN MUSHROOM SOUP
Make and share this Vegetarian Mushroom Soup recipe from Food.com.
Provided by Katzen
Categories Clear Soup
Time 45m
Yield 6 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- In saucepan, melt butter over medium heat; cook onion, garlic, thyme, salt and pepper, stirring occasionally, until softened, about 5 minutes.
- Add mushrooms and potato; cook over medium-high heat until no liquid remains and mushrooms are tender, about 10 minutes.
- Stir in flour; cook for 1 minute. Stir in stock and bring to boil; reduce heat and simmer until thickened, about 10 minutes.
- Top each serving with dollop of sour cream and sprinkle of green onion.
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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