Ingredients and Weight:
- Olive oil: 2 tbsp
- Yellow onion (chopped): 1 medium
- Celery (chopped): 1 stalk
- Carrots (chopped): 2 medium
- Garlic cloves (minced): 3
- Dried lentils (brown or green): 1 cup
- Chicken or vegetable broth: 6 cups
- Mushrooms (sliced): 1 pound (cremini, shiitake, or oyster)
- Thyme (fresh, chopped): 1 tbsp
- Salt and black pepper: to taste
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots and sauté until softened, about 5 minutes.
- Stir in garlic and cook for 1 minute more.
- Rinse lentils and add them to the pot along with chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes until lentils are tender.
- Add mushrooms and thyme. Continue simmering for another 15 minutes or until mushrooms are cooked through.
- Season with salt and black pepper to taste.
Nutritional Information:
- Calories: 250 per serving
- Fat: 10g
- Carbohydrates: 30g
- Protein: 15g
- Fiber: 10g
Dish Characteristics:
- Hearty and flavorful
- Rich and creamy texture
- Aromatic with earthy mushroom and thyme flavors
- Perfect for a cold winter meal
User Comments:
- "This soup is absolutely delicious! It's so rich and flavorful, yet it's still healthy."
- "The combination of lentils and mushrooms is perfect, and the thyme adds a lovely touch."
- "I love that this soup is so easy to make. It's a great weeknight meal."
Special Precautions and Tips:
- If you don't have chicken or vegetable broth on hand, you can use water instead. However, the soup will be less flavorful.
- You can use any type of mushrooms you like. However, cremini, shiitake, and oyster mushrooms are all good choices for this soup.
- To make the soup creamier, you can blend a portion of it before serving.
- Serve with a side of crusty bread for dipping.
