Creamy Mushroom Lentil Soup

I love making Creamy Mushroom Lentil Soup when I want something hearty, nourishing, and deeply comforting. Earthy mushrooms and tender lentils simmer together in a rich, velvety broth that feels both wholesome and satisfying. For me, it’s the perfect balance of creamy texture and rustic flavor.

Why You’ll Love This Recipe

I love how this soup delivers a creamy consistency without feeling overly heavy. The lentils add body and protein, while the mushrooms provide deep, savory flavor.

I also appreciate how filling and budget-friendly it is. With simple pantry ingredients and fresh vegetables, I can create a comforting meal that works perfectly for lunch or dinner. It reheats beautifully, making it ideal for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 small onion, chopped
2 cloves garlic, minced
8 oz mushrooms, sliced
1 cup dried brown or green lentils, rinsed
1 carrot, diced
1 celery stalk, diced
4 cups vegetable broth
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt to taste
Black pepper to taste
1/2 cup heavy cream or coconut milk
Optional garnish: chopped parsley or a drizzle of olive oil

Directions

1. I heat the olive oil in a large pot over medium heat.

2. I add the chopped onion and cook for about 4–5 minutes until softened.

3. I stir in the minced garlic and cook for another 30 seconds.

4. I add the sliced mushrooms and cook until they release their moisture and become tender, about 6–8 minutes.

5. I stir in the diced carrot and celery.

6. I add the rinsed lentils, vegetable broth, thyme, smoked paprika, salt, and black pepper.

7. I bring the mixture to a boil, then reduce the heat to low and let it simmer for 25–30 minutes, or until the lentils are tender.

8. I use an immersion blender to partially blend the soup for a creamier texture while leaving some lentils whole.

9. I stir in the heavy cream or coconut milk and simmer for another 2–3 minutes.

10. I adjust seasoning if needed and garnish before serving.

Servings and timing

This recipe makes about 4 to 6 servings.

Prep Time: 10–15 minutes
Cook Time: 35–40 minutes
Total Time: About 50–55 minutes

Variations

I sometimes add fresh spinach during the last few minutes of cooking for extra greens. When I want a deeper flavor, I include a splash of soy sauce or balsamic vinegar.

If I prefer a fully smooth soup, I blend the entire mixture until silky. For a dairy-free version, I use coconut milk instead of heavy cream.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. The flavors continue to deepen as it rests.

To reheat, I warm the soup gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened. I can also microwave it in short intervals, stirring occasionally.

If I want to freeze it, I let the soup cool completely and store it in freezer-safe containers for up to 2 months. I thaw overnight in the refrigerator before reheating.

FAQs

Can I use canned lentils instead of dried?

Yes, I can use canned lentils. I reduce the simmering time since they are already cooked.

What type of mushrooms work best?

I prefer cremini or white mushrooms, but a mix of varieties adds even more depth of flavor.

Is this soup vegetarian?

Yes, as long as I use vegetable broth, the soup is completely vegetarian.

How do I make it thicker?

I blend more of the soup or let it simmer uncovered for a few extra minutes to reduce the liquid.

Can I make this soup vegan?

Yes, I use coconut milk or a plant-based cream instead of heavy cream.

Conclusion

I find Creamy Mushroom Lentil Soup to be a comforting and satisfying dish that combines earthy mushrooms with hearty lentils in a velvety broth. It’s simple, nourishing, and full of deep flavor. Whenever I want a warm, wholesome meal that feels both cozy and balanced, this recipe is always a favorite in my kitchen.

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