Ingredients
Vegetables and Aromatics
- 8-16 oz baby bella (cremini) mushrooms, sliced
- 1 medium yellow onion, diced
- 2 carrots, diced
- 3 cloves garlic, minced
Spices and Seasonings
- ½ tsp dried thyme (or 1 tsp fresh thyme)
- ¼ tsp crushed red pepper flakes
- ¼ tsp salt
- ⅛ tsp allspice
- ⅛ tsp black pepper
- 1 tsp soy sauce
Other Ingredients
- 1 TBSP butter (or olive oil, plus extra as needed)
- 4 cups vegetable broth (or broth of choice)
- ½ cup lentils
Instructions
- Prep the Veggies and Spices. Slice the mushrooms (if whole) into quarters or use pre-sliced. Dice the onion and carrots, and mince the garlic. Measure out thyme, crushed red pepper flakes, salt, allspice, and black pepper into a small bowl.
- Sauté Mushrooms. Heat a large pot over medium-high heat and add 1 tablespoon of butter or oil. Arrange 8 ounces of mushrooms in a single layer. Let them cook undisturbed for 4-5 minutes until the bottoms turn golden brown. Stir and cook for another 3-4 minutes until well browned. If using extra mushrooms beyond 8 ounces for topping, remove them and set aside.
- Sauté Onion and Carrots. Add diced onion and carrots to the pot and cook for 5-7 minutes until tender and softened.
- Add Garlic and Spices. Mix in the minced garlic and the pre-measured spices. Stir in the soy sauce and cook for about one minute, stirring constantly for full flavor development.
- Add Broth and Lentils, Boil and Simmer. Pour in the vegetable broth and lentils. Stir thoroughly and bring the mixture to a rolling boil. Once boiling, reduce heat to low and cover with a lid to simmer the soup for 20 minutes.
- Adjust Texture. After 20 minutes, remove the lid and check the lentils for tenderness. For a creamier soup, optionally blend about one-quarter of the soup using an immersion blender or add a splash of heavy cream.
- Season and Garnish. Taste and adjust spices as needed. Garnish the soup with the reserved sautéed mushrooms for extra flavor and texture.
- Serve and Enjoy. Serve hot, optionally with grated parmesan cheese. This soup pairs wonderfully with grilled cheese sandwiches or garlic bread for dunking.
Notes
- You can adjust the amount of mushrooms used in the soup according to preference, between 8 to 16 ounces, with extra reserved for topping.
- Using an immersion blender on part of the soup creates a richer, creamier texture.
- Substitute butter with olive oil for a dairy-free version.
- Serve with toasted bread options like grilled cheese or garlic bread for a complete meal.
- Add a sprinkle of parmesan cheese on top for added richness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
