Mushroom and Lentil Soup - Everyday Food with Sarah Carey

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I can't believe that October is nearly over. It went by so quickly! But with Halloween on the horizon, I wanted to prepare a simple and satisfying vegetarian dinner (because vegetables are nature's candy, right?). This mushroom and lentil soup is super hearty and brimming with the flavors of fall. The meal is so easy; just saute your vegetables for a few minutes before adding your lentils and some water. And remember to add a dash of soy sauce at the end of cooking -- it really amplifies the flavor. Enjoy!

Sarah's Tip of the Day:
Carefully sort through lentils to remove any stones before cooking.

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PREP: 15 MINS TOTAL TIME: 50 MINS
SERVINGS:4

INGREDIENTS
2 tablespoons extra-virgin olive oil
5 small carrots, diced small
1 medium red onion, diced small
4 garlic cloves, minced
3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
Coarse salt and ground pepper
9 sprigs thyme
3/4 pound brown lentils (1 3/4 cups)
2 tablespoons soy sauce
2/3 cup nonfat plain Greek yogurt, for serving

DIRECTIONS
STEP 1
In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
STEP 2
Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question "What's for dinner?" is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Mushroom and Lentil Soup - Everyday Food with Sarah Carey

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Комментарии

I make something very similar, but with veggie stock and a pinch of celery seed added to sauteed vegetables. I also use around 1Tbsp. of balsamic vinegar, instead of the soy sauce. But I haven't made this in ages. Thank you for the reminder about this excellent soup...!

k.r.

I wanted a Hungarian, non-creamy mushroom soup for my dad. I made this with portobello and white button mushrooms, carrots, garlic, celery, and scallions. I used beef bouillon, thyme, and crushed red pepper flakes. I left the soy sauce on the side, which was a great addition. This is in my rotation, trying other beans, or maybe barley. Thank you💜

CatmommieKG

Only lentil recipe I always come back to ! I add some spinach into the mix and a bit more seasoning but this is perfection. ✨

millyyygomezzz

This looks like a very hearty warming soup, but when I make it I think I'll add some greens. I think spinach, kale or chard would be nice. Keep the vegetarian ideas coming.

SFmusic

i just made this BEFORE seeing this video. I used vegetable broth, added a white potato, used some Thai basil and lemon grass from my garden for flavor added a quarter of lemon juice, it's delicious!

MsDeeGee

Appreciate that you have the recipe in the description box! 👍

jc

Lentil have a lot iron, to maximize iron absorption add a squeeze of lemon to your plate.

TheBandoury

I was reading the comments before I made this soup and I thought it couldn't possibly taste this good with such basic ingredients. Having never used lentils previously I was was surprised how much flavour they added to this soup ! No broth and all natural! I can recommend trying it out. I will be having it on my morning tea break as I am usually starving come lunch time. Thank you so much for this wholesome healthy recepie xxxx

bridlong

I made everything according to the recipe but took out 2/3 of the solids at the end of cooking, blended the remainder and added the solids back with a dollop of Vegan Mayo on the top. It tasted wonderful.

Knapweed

Very charismatic it's charming and food looks so yummy, thank you God bless

Nous

I made this tonight. But instead of mushrooms I used potatoes. I also used liquid aminos and coconut liquid aminos instead of soy sauce. Thank you so much! Delicious!!!

lilybaytoday

We call it a lentil mushroom curry. We wont use soya sauce but will add ginger, replace curry leaves for thyme, replace coconut oil for olive oil.
And a few green chilly or red chilly powder.
And cook the lentil first separately so that the vegetables doesn’t loose its vitamins by over cooking.

Chakochi

Realized I had no thyme at the wrong pun, awesome! Regardless, I used 1.5 Tbsp of marjoram and the same amount of Oregano ( dried herbs, weak. I know). Additionally, I had 2.5 carrots, so I used 4 celery stalks in place of the missing 2.5. But! It was awseome! I am a criminal of over spicing in my natural habitat. I restrained myself and the results were wonderful!

juliamacivor