mushroom lentil soup

Rustic Mushroom Lentil Soup is packed with veggies, lentils, and smoky goodness! Hearty comfort food, perfect for a winter’s day.

Rustic Mushroom Lentil Soup

bacon

carrots

of a medium yellow onion (roughly chopped)

Tbsp minced garlic (about six cloves)

oz baby bella and/or white mushrooms (roughly chopped)

fire roasted diced tomatoes

oz chicken broth

lentils

thyme

tsp rosemary (slightly crushed between your fingers)

cayenne

bay leaf

Sea salt (to taste)

Black pepper (to taste)

tsp balsamic vinegar

Cook bacon over medium-high heat in a Dutch oven or heavy-bottomed soup pot until crispy. Remove bacon from the pot to a separate paper-towel-lined plate, but do not drain the pot.

While the bacon is cooking, chop the carrots and onion.

Reduce heat to medium and add the chopped carrots and onion to the pot. Saute your veggies in the bacon drippings over medium heat for 6 minutes, stirring occasionally and scraping up the browned bits from the bottom of the pot.

While the carrots and onion are cooking, clean and chop the mushrooms and mince the garlic (if not using pre-minced)

Stir the garlic and mushrooms into the pot. Continue to saute over medium heat for another 5 minutes until mushrooms begin to brown and soften, stirring occasionally.

While the mushrooms are cooking, rinse and drain the lentils.

Turn the heat under the pot to high. Stir in the tomatoes, broth, lentils, and spices, and crumble in the cooked bacon.

Bring your soup to a boil, then reduce heat and cover. Simmer covered for 30 minutes, or until lentils are tender.

Remove the bay leaf. Stir in the balsamic vinegar, and add a bit more sea salt &amp; pepper to taste, if desired.

Recommended: Serve your rustic mushroom lentil soup with a crusty bread.

This recipe for Mushroom Lentil Stew with Fennel and Sage is earthy, hearty and richly spiced.  So satisfying and vegan!

Mushroom Lentil Stew 

olive oil

yellow onions, about 2 cups chopped small

celery,

fennel bulb, chopped

garlic,

red pepper flakes (optional-adjust

ground anise seeds

black pepper

smoked paprika

sea salt (adjust to taste)

oregano

lb cremini mushrooms (or a mix with shiitake, oysters, chanterelles, lions mane etc.)

brown lentils

fresh sage, minced (or 2 teaspoons dried)

vegetable broth (see notes)

In a large pot, heat oil and saute onions letting them cook on low for 20 minutes while you prep the vegetables.  They should be caramelized and lightly browned.

Add the chopped fennel, celery, garlic, mushrooms, sage, red pepper flakes, anise, pepper, smoked paprika, oregano, and salt.  Saute another 15 minutes.  Stir frequently until veggies soften and mushrooms wilt.  Add a little more olive oil if needed to keep from sticking to the pot.

Simmer partly covered for 30 minutes, until lentils are soft and tender.  If needed add more broth to desired consistency.

Amazing!! I don’t like sage so I used thyme. I also doubled the lentils. It was incredible delicious!!! Thanks for sharing this recipe.

Love this!  So tasty, 'meaty'.  I used black lentils (urad dahl) which took longer to cook, but really yummy!  I also used 1 tblspn fresh oregano instead of dried.  I'll definitely be making this again.  Thanks, Sylvia.  All your recipes have so much flavour.

Made this last night - I needed to use up the last of fresh sage.  Followed the recipe but included the variations of adding carrots, potatoes and barley.  This has a wonderful depth of flavor that should be enhanced when I have it this evening. With the barley and potatoes it’s quite filling. I’m adding this to my fall recipe rotation.

Loved it but too much salt! I used organic veggie stock and there's probably enough salt in that. I used 1 teaspoon and it was too much. I also doubled the lentils...perfect! I'll be making this again! Oh...and we used mushrooms we foraged...so good!! Next up, your mole' recipe!! Love your recipes!

This is so good. I cannot wait for leftovers tomorrow night after the flavors have had time to develop. I’ll definitely be putting this over some mashed potatoes. Thank you for getting me cooking with fennel bulb. I’ve wanted to try it, but just never knew a recipe that included it.

Tasty. I used both baby bella and shitake mushrooms. This was a good combination. The recipe also provides a good mix of herbs and spices. 
I don't like licorise, so I substituted a whole leek for fennel. If I had ground anise seed, I would have added a little bit for depth of flavor, but they were out of it at the store. Maybe next time.
If I make this again I will double the lentils to one cup and maybe cut back on broth to five cups. I was looking forward to stew, but this is soup.

Very yummy.  Mine was a little too salty.(use low salt broth)  Mine was also more soup like than stew like.  After reading reviews went back and added more lentils.
Wondering if I could have added raw barley to soup to thicken??
Chickened out and cooked barley separately since the flavor of the soup was so good and was afraid the starch from the barley might have ruined it.

I made your vegetable stock recipe first and then made this recipe exactly, using the stock.  The depth of flavour in this recipe is off the charts. I used all organic ingredients and a shiitake/cremini mushroom mix.  I can’t wait to eat this deliciousness over mashed potatoes.  Can’t thank you enough for a new staple recipe at our house that’s got some picky palettes...haha

I loved this recipe.  I was not expecting the soupiness as I had not read the comments prior to making it.  I have a bit left over and hope to enjoy it on quinoa (perhaps too strong) or rice for breakfast. I suspect giving the flavours a chance to meld will only enhance it.

Yet another winner.  Served with mash last night  and really looking forward to topping a jacket potato with the leftovers for a lovely lunch

Satisfying and delicious!  Trying hard to add more plant based recipes to my diet.  It’s not so difficult when they taste this good.  I served it with rice cauliflower, but will try it again someday with potatoes.  Used only 4 cups of liquid and this worked out to be enough.

Really wonderful recipe you guys!  You guys are brilliant, I love all of your very innovative recipes.  (You should have a look at the Patreon. I'd be willing to pay a small monthly fee for no ads.)

Amazing! I used tsp of fennel seeds (as I didn't have ground fennel) &amp; just used water instead of broth. It was perfect! Will definitely make again. I've made dozens of your recipes &amp; never once been disappointed! Thank you :)

Such a uniqlue flavor, very hearthy! Definitely had to cook in longer than half an hour though :) Thanks for a great recipe again.

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Top 2 mushroom lentil soup recipes from across the web

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Rustic Mushroom Lentil Soup

Mushroom Lentil Stew

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