Green Lentil Soup with Mushrooms

Green Lentil Soup with Mushrooms

You can’t beat a hearty soup when winter rolls into town. And this one’s a good ‘un because the lentils make it a hearty, filling lunch that’ll keep you satisfied until dinner time. 

This chunky green lentil soup is perfect for a warming winter lunch. It’s packed with whole green lentils, savoury mushrooms, and veggies and it’s so simple to make.

Just chop up the veg, add to a pan and simmer gently for an hour – the perfect amount of time to curl up with a book while you wait for your soup!

Total Time: 1.5 hours

Prep Time: 30 minutes

Cook Time: 1 hour

Servings: 6

Total Time: 1.5 hours

Servings: 6

Ingredients

Method

Ingredients

(Servings: 6)

  • 66.666666666667 66.666666666667 g green lentils
  • 0.33333333333333 0.33333333333333 large carrots
  • 0.16666666666667 0.16666666666667 onion
  • 0.33333333333333 0.33333333333333 cloves of garlic
  • 25 25 g baby plum tomatoes
  • 33.333333333333 33.333333333333 g mushrooms
  • bay leaf
  • salt and pepper to taste

Method

  1. Slice the carrots, mushrooms and the tomatoes and add them to a soup pot – off the heat.
  2. Chop the onions and garlic and let them join the party as well.
  3. Now add the lentils, the bay leaf and the seasoning.
  4. Cover everything with cold water and bring the water to boil.
  5. As soon as it starts boiling, reduce the heat to low and let it simmer for 1 hour.

Written by

Vegan Food & Living

Vegan Food & Living is a magazine dedicated to celebrating the vegan lifestyle. Every issue is packed with 75 tasty recipes, plus informative features.

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