Green Lentil and Mushroom Soup
This green lentil and mushroom soup is the kind of dish that makes a house feel like home, even with the most humble ingredients. It’s thick, comforting, and starts with the classic French mirepoix, onion, celery, and carrot, along with mushrooms and tomatoes for depth.
Mash part of the soup with a hand blender or potato masher near the end, that’s really what gives it its rich, satisfying texture. Finish with plenty of fresh cilantro for brightness.
Why You’ll Love This Recipe:
- Thick, comforting soup made with humble, everyday ingredients
- Rich, satisfying texture from mashing part of the soup
- Naturally vegan and gluten-free
- Ready in under an hour
Key Ingredients & Substitutions:
- Green lentils – soaking for at least 2 hours is optional, but it softens them, may make them easier to digest, and speeds up cooking a bit.
- Mushrooms – any variety works well here.
- Cilantro – adds brightness at the end. Not a cilantro fan? Fresh parsley works as a substitute.
Pro Tips for Success:
- Don’t add salt while the lentils and vegetables cook, it slows down softening. Salt only at the end.
- Mash about half the soup with a hand blender or potato masher near the end, this is what gives the soup its rich, thick texture.
- Leftover soup thickens in the fridge, thin it out with a splash of water when reheating.
Serving Suggestions
- Serve hot with crusty bread for dipping
- Top with extra fresh cilantro or a drizzle of olive oil
- Great for meal prep, reheats well throughout the week
FAQ
- Do I need to soak the lentils? No, it’s optional. Soaking for at least 2 hours softens them, may make them easier to digest, and speeds up cooking a bit, but it’s completely your choice.
- Why shouldn’t I add salt early? Salt slows down the softening of lentils, always add it at the end once they’re tender.
- How do I get the thick texture? Mash about half the soup with a hand blender or potato masher near the end of cooking.
Crazy for soups just like me? Here are some more great options:
- White Corn and Miso Soup with Chili Oil
- Coconut Vegetable and Tofu Curry Soup
- Red Lentil and Butternut Squash with Spicy Coriander Pesto
- Vegan Potato and White Bean Soup
Green lentil and mushroom soup
Ingredients:
- 1½ cups green lentils rinsed and drained (soaking for at least 2 hours is optional, see Notes)
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots sliced into rings
- 2 celery stalks (about ½ cup) chopped
- ½ lb (250g) mushrooms coarsely chopped
- 2 tomatoes (about 1 cup) coarsely chopped
- 2 garlic cloves chopped
- ½ tsp cumin
- ½ tsp ground turmeric
- 1 tsp sweet paprika
- 6 cups (1.5L) water or vegetable stock
- 1 tsp salt or more to taste
- ½ cup chopped cilantro leaves
Instructions:
- Sauté the onion: Heat the olive oil in a large pot. Add the chopped onion and sauté, stirring, until translucent, about 3 minutes.
- Add the vegetables and spices: Add the carrots, celery, mushrooms, garlic, cumin, turmeric, and paprika. Don't add salt yet, it slows down the lentils' cooking and can leave them tough. Stir and cook for another 5 minutes.
- Simmer: Add the lentils, chopped tomatoes, and water or vegetable stock. Stir and bring to a boil. Cook over medium heat, uncovered, for about 35 minutes, until the lentils and vegetables are soft.
- Mash and season: Carefully remove the pot from the heat. Using a hand blender, mash about half the soup to create a thick, rich texture (a potato masher works too). Return to the stove, add the salt, taste, and adjust as needed. Cook for another 5 minutes.
- Finish: Stir in the chopped cilantro and serve.
Notes:
- Soaking the lentils for at least 2 hours is optional. It softens them, may make them a bit easier to digest, and speeds up cooking slightly, but it’s completely your choice.
- Don’t add salt while the lentils are cooking, only at the end, this keeps them from turning tough.
- Any type of mushroom works well here.
- Like most legume-based soups, this one tends to thicken as it sits, especially the next day. Add a splash of water when reheating to loosen it back up.
Did you make this recipe? Let me knowLeave a comment or share it on Instagram and tag #thehappylentils
