FRENCH LENTIL AND MUSHROOM SOUP
French Lentil and Mushroom Soup is hearty, savory, and full of earthy flavors. Perfect for lunch or dinner, it’s nutritious, easy to make, and comforting anytime.
Ingredients
For the Base:
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 8 oz mushrooms sliced
- 1 carrot medium, diced
- 1 stalk celery diced
For the Soup:
- 1 cup green or French lentils rinsed
- 4 cups vegetable broth
- ½ teaspoon thyme dried or fresh
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For Topping (Optional):
- 1 tablespoon fresh parsley chopped, optional for garnish
Instructions
Sauté Vegetables:
- Heat olive oil in a large pot over medium heat. Sauté onion, garlic, carrot, and celery until soft, 5–7 minutes.
Cook Mushrooms:
- Add mushrooms and cook until they release moisture and begin to brown, about 5 minutes.
Simmer Soup:
- Add lentils, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer 25–30 minutes until lentils are tender.
Finish Soup:
- Remove bay leaf. Adjust seasoning with salt and pepper as needed.
Serve:
- Ladle into bowls, garnish with chopped parsley if desired, and serve warm.
Notes
- Make Ahead: Soup can be prepared a day in advance and reheated gently.
- Variations: Add spinach, kale, or diced potatoes for extra heartiness.
- Serving Suggestions: Serve with crusty bread or a side salad for a full meal.
- Allergy-Friendly: Use gluten-free broth if needed.
- Storage Tips: Store in an airtight container in the refrigerator for up to 4 days. Freeze for up to 2 months.