Description
A hearty, comforting, and protein-rich vegan soup made with French lentils, mushrooms, vegetables, and herbs—perfect for cozy evenings or wholesome lunches.
Ingredients
Scale
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 8 oz cremini or button mushrooms, sliced
- 1 tbsp tomato paste
- 1 cup French lentils
- 6 cups vegetable broth
- 2 bay leaves
- 1 tsp fresh thyme or 1/2 tsp dried thyme
- Salt, to taste
- Ground black pepper, to taste
- 1 tbsp red wine vinegar or lemon juice
- Chopped fresh parsley (optional, for garnish)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion, carrots, and celery. Sauté for 5-7 minutes until softened.
- Stir in garlic and cook for 1 minute until fragrant.
- Add mushrooms and cook for about 8 minutes until browned and moisture is released.
- Mix in tomato paste and cook for 1-2 minutes.
- Add lentils, bay leaves, thyme, salt, pepper, and vegetable broth. Stir to combine.
- Bring to a boil, reduce heat, and simmer uncovered for 30-35 minutes, or until lentils are tender.
- Remove bay leaves and stir in red wine vinegar or lemon juice.
- Adjust seasoning as needed and serve hot, garnished with parsley if desired.
Notes
- Add diced potatoes or sweet potatoes for a heartier version.
- Use green or brown lentils if French lentils are unavailable.
- Add spinach or kale at the end of cooking for extra greens.
- Try smoked paprika or cumin for a flavor twist.
- Top with sour cream or yogurt if not vegan.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 230
- Sugar: 5g
- Sodium: 640mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 0mg