Portobello Mushroom Lentil Soup
Portobello mushrooms are actually mature cremini mushrooms and are known for their large size and meaty texture.
This is vegan, gluten free and high protein recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.
Ingredients
- 8 ounce Portobello mushrooms
- 1 cup Lentils
- 1 medium Onion
- 2 medium Carrot
- 2 medium Celery stalks
- 2 clove Garlic cloves
- 4 cup Vegetable broth
- 2 tablespoon Tomato paste
- 1 teaspoon Dried thyme
- 1 leaf Bay leaf
- 2 tablespoon Olive oil
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 2 tablespoon Fresh parsley
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion, carrot, celery, and minced garlic. Cook until vegetables are softened, about 5 minutes.
- Add sliced portobello mushrooms and cook for another 5 minutes.
- Rinse lentils and add them to the pot along with vegetable broth, tomato paste, dried thyme, bay leaf, salt, and black pepper.
- Bring the soup to a boil, then reduce heat, cover, and simmer for 25-30 minutes, or until lentils are tender.
- Remove the bay leaf and adjust seasoning if needed.
- Serve the soup hot, garnished with fresh parsley.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 250kcal
- % Daily Value *
- Total Fat 6g10%
- Total Carbohydrate 40g14%
- Sugars 6g
- Protein 12g24%
* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.