Lentil Soup with Sauteed Mushrooms (Vegan)

Lentil Soup with Sauteed Mushrooms (Vegan) is now definitely making an appearance on Thanksgiving… though not on my original menu. If you are a lover of the lentil like myself, I have no doubt you’re a lover of lentil soups. This is a classic lentil soup recipe that I’ve topped with loads of sauteed mushrooms and fresh cilantro because that is what I had that lying around in the fridge. Waste not! My food philosophy that I am constantly touting “(like the mind, food is a terrible thing to waste).” Mushrooms are my ultimate fave as well, and I nominate autumn as the season of the shroom! I used white mushrooms, as they were in my fridge, however, you could use any mushroom in this soup.

Personally, I deem this soup to be simplicity in its finest form. It’s a small twist on a classic soup but it is delicious, healthy, easy, and displays itself beautifully, especially if you’re serving guests. It’ll make you look like a savvy chef for sure! Bust out the dusty apron and fool people into thinking you’ve been slaving all day! That is, unless, it’s Thanksgiving. In which case, you’ve undoubtedly been slaving all day.  For T-day, I drink wine whilst cooking. This makes everything better. 😉 Naturally, some good tunes and food sampling (duh) will sweeten the deal, too. 

Hope you enjoy and have a fabulous Thanksgiving with those around you. Gobble, gobble, gobble up! 😉

Lentil Soup with Sauteed Mushrooms (Vegan)

2017-11-16 14:13:10

Serves 6

Lentil Soup with Sauteed Mushrooms (Vegan) is easy, healthy, and fabulously delicious! Great for Thanksgiving or anytime you want to warm up with a tasty soup!

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Total Time

1 hr

Total Time

1 hr

Ingredients

1. 1 lb dry lentils (rinse first)
2. 2 cups sliced mushrooms
3. 1 carrot - diced
4. 1 stalk of celery - diced
5. 1 onion - finely chopped
6. 3 cloves of garlic - finely chopped
7. 1 cup cilantro
8. 3 bay leaves
9. 1/2 tsp cumin
10. 8 cups veggie broth
11. 3 Tbl olive oil
12. Salt & pepper to taste

Instructions

1. Heat a large pot with olive oil
2. Add the onion, carrot, and celery with a pinch of salt - stir occasionally
3. Add the garlic for the last minute (about minute 7)
4. Cook for approximately 8 minutes
5. Add the lentils, broth, bay leaves, and cumin
6. Cover pot and bring to a boil, then reduce heat to low (about 40 minutes)
7. Meanwhile, heat a pan with oil and add the mushrooms with salt
8. Add the cilantro in the last minute (about minute 9)
9. Cook until lightly browned (about 10 minutes)
10. When lentils are done, add salt & pepper to taste
11. If too thick, slowly add more veggie broth until you reach your desired consistency
12. Pour the soup into bowls and then top with the mushroom mix
13. Done!

Notes

1. Serve with a rustic bread

Pair with

1. Wine- Chianti OR Sangiovese
2. Beer- Winter Ale

By Heather Rugile

Food Galley Gab https://foodgalleygab.com/