Description
A hearty and creamy soup made with mushrooms and lentils, perfect for a comforting meal.
Ingredients
Scale
- 1 cup brown lentils, rinsed
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onions and garlic, cook until softened.
- Add mushrooms and cook until they release their juices.
- Stir in lentils, vegetable broth, and thyme. Bring to a boil.
- Reduce heat and simmer for 25 minutes, or until lentils are tender.
- Stir in heavy cream and season with salt and pepper.
- Simmer for 5 more minutes before serving.
Notes
- You can use coconut milk instead of heavy cream for a vegan option.
- For extra flavor, add a splash of soy sauce.
- Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Soup
- Method: Stovetop
- Cuisine: International
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 12g
- Cholesterol: 45mg