Description
A hearty, earthy French lentil and mushroom soup made with tender green lentils, sautéed mushrooms, aromatic vegetables, and fresh herbs — a cozy, protein-packed vegan meal.
Ingredients
Vegetable Mixture:
- 2 tbsp olive oil
- 1 medium yellow onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
Mushroom Mixture:
- 8 oz cremini or button mushrooms, sliced
Other Ingredients:
- 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
- In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
- Add garlic and cook for 1 minute more.
- Add mushrooms and cook for another 5-6 minutes until they release their moisture and begin to brown.
- Stir in lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer.
- Cover and cook for 30-35 minutes, or until lentils are tender.
- Remove bay leaf. Stir in balsamic vinegar, and season with salt and pepper to taste.
- Garnish with chopped fresh parsley before serving.
Notes
- Use French green lentils (lentilles du Puy) for best texture — they hold their shape well.
- Add a splash of dry white wine for extra depth of flavor.
- Leftovers keep well in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
