VEGAN CREAMY MUSHROOM LENTIL SOUP #shorts

Creamy Mushroom Lentil Soup
SERVES 6

1 tbsp cooking oil, water, or broth, for sautéing
1 cup green lentils
1 yellow onion, diced
5 garlic cloves, minced
16 oz mushrooms (cremini, oyster, button, porcini), sliced
2 tbsp fresh thyme
1 lemon, juiced
32 oz @pacificfoods Herb Roasted Garlic Plant Based Broth
1 bunch, Swiss chard, spines removed, chopped
Salt and pepper, to taste

Fill a medium saucepan half full with water and bring to a boil. Add in the lentils and reduce heat to a simmer. Cook for 12-15 minutes until tender but not mushy. Drain and set aside.

Heat a large dutch oven over medium low heat. Add in the oil, water or broth to coat the bottom of the pot. Add in the onion and garlic and sauté for 3-4 minutes until fragrant and translucent. Add mushrooms and increase heat to medium high, adding a bit more water or broth if needed to deglaze. Sauté for 5-7 minutes until mushrooms are tender and golden on edges. Sprinkle the thyme leaves into the pot and sauté for another 30 seconds. Add the lemon juice and stir.

Pour in the broth and bring to a gentle boil. Reduce heat and simmer for 10 minutes. Add in the lentils and chard and simmer for 3-4 more minutes until chard has wilted and lentils are heated through. Add salt and pepper, season to taste.

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