Description
A rustic, earthy soup featuring French green lentils and umami-rich mushrooms in a fragrant herb broth. This hearty vegetarian soup develops deep flavor from caramelized vegetables and makes a satisfying meal with crusty bread.
Ingredients
- 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 oil in large pot over medium. Sauté onion, carrots, and celery for 8 minutes until softened.
- Add garlic and mushrooms. Cook 8-10 minutes until mushrooms release liquid and brown.
- Stir in tomato paste and cook 1 minute until darkened.
- Add lentils, broth, thyme, bay leaf, paprika, and Parmesan rind if using. Bring to boil.
- Reduce heat, cover, and simmer 30-35 minutes until lentils are tender but hold shape.
- Remove thyme sprigs and bay leaf. Stir in soy sauce, vinegar, and spinach (if using) until wilted.
- Season with salt and pepper. Serve topped with fresh parsley.
Notes
- For richer flavor, use mushroom broth instead of vegetable
- Freezes beautifully for up to 3 months
- Add cooked sausage for non-vegetarian version
- Lentils can be cooked ahead to reduce prep time
- Prep Time: 15 mins
- Cook Time: 50 mins
- Category: Soup
- Method: Stovetop
- Cuisine: French-inspired
Nutrition
- Serving Size: 1.5 cups
- Calories: 220 kcal
- Sugar: 5g
- Sodium: 800mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg