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Creamy Mushroom Lentil Soup

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Creamy Mushroom Lentil Soup is a hearty and nourishing dish made with earthy mushrooms and tender lentils simmered in a rich, velvety broth for a comforting and satisfying meal.

Ingredients

  • 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 drizzle of olive oil

Instructions

  1. Heat olive oil in a large pot over medium heat.
  2. Add chopped onion and cook 4–5 minutes until softened.
  3. Stir in minced garlic and cook 30 seconds.
  4. Add sliced mushrooms and cook 6–8 minutes until tender and moisture releases.
  5. Stir in diced carrot and celery.
  6. Add rinsed lentils, vegetable broth, thyme, smoked paprika, salt, and black pepper.
  7. Bring to a boil, then reduce heat and simmer 25–30 minutes until lentils are tender.
  8. Use an immersion blender to partially blend the soup for a creamy texture.
  9. Stir in heavy cream or coconut milk and simmer 2–3 minutes.
  10. Adjust seasoning and garnish before serving.

Notes

  • Add fresh spinach during the last few minutes for extra greens.
  • Include a splash of soy sauce or balsamic vinegar for deeper flavor.
  • Blend fully for a smoother consistency.
  • Use coconut milk for a dairy-free or vegan option.
  • Store in the refrigerator for up to 4 days.
  • Freeze for up to 2 months in freezer-safe containers.

Nutrition

Find it online: https://recipesbyliza.com/creamy-mushroom-lentil-soup/