Everyday Food Blog

Mushroom and Lentil Soup

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We can't believe that October is nearly over. It went by so quickly! But with Halloween on the horizon, right now is a great time to prepare a simple and satisfying vegetarian dinner (because vegetables are nature's candy, right?). This mushroom and lentil soup is super hearty and brimming with the flavors of fall. The meal is so easy; just saute your vegetables for a few minutes before adding your lentils and some water. And remember to add a dash of soy sauce at the end of cooking -- it really amplifies the flavor. Enjoy!

Here's what you'll need to make this meal:

  • 2 tablespoons extra-virgin olive oil
  • 5 small carrots, diced small
  • 1 medium red onion, diced small
  • 4 garlic cloves, minced
  • 3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
  • Coarse salt and ground pepper
  • 9 sprigs thyme
  • 3/4 pound brown lentils (1 3/4 cups)
  • 2 tablespoons soy sauce
  • 2/3 cup nonfat plain Greek yogurt, for serving

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