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What if your dinner could taste amazing and make you feel amazing? Meet Mushroom and Lentil Soup
Did you know soup has been warming hearts for thousands of years? Yep, people have been tossing their favorite ingredients into bubbling pots since ancient times, and for good reason, soup is like the ultimate comfort food.
This Mushroom and Lentil Soup is no exception. It’s got that perfect balance of earthy mushrooms, protein-packed lentils, and a rainbow of veggies that just scream, “Eat me, I’m good for you!” Not only does it taste amazing, but it’s also packed with nutrients that make your body do a little happy dance.
Plus, there’s something magical about making soup. It’s a mix of science and art—chopping, stirring, simmering—and in the end, you’ve got a steaming bowl of love to share (or not, no judgment here). Let’s dive into why this soup deserves a spot at your table!
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Mushroom and Lentils Soup
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 5 servings depending on size 1x
- Category: Soup
- Method: Easy
Description
What if dinner could feel like a hug in a bowl? This Mushroom and Lentil Soup is packed with hearty veggies and rich flavors, making it the perfect comfort food.
Ingredients
- 1 onion
- 2 garlic cloves
- About 12 mushrooms (go wild with your favorite kind)
- 3 celery stalks
- 2 Roma tomatoes
- 1 cup broccoli
- 1/2 head of cauliflower
- 1/2 cup lentils (split red lentils work great)
- 8 cups of water + 2 stock cubes or 8 cups veggie stock
- 2 big handfuls of fresh baby spinach
Instructions
- Start by dicing up your onion and garlic.
- Toss them into a pot with a splash of oil or butter and let them cook on medium heat until they’re golden and fragrant.
- Next up: mushrooms and celery. Chop, toss them in, and stir while they soften.
- Add your diced tomatoes and cook just long enough for them to get nice and juicy.
- Now for the fun stuff, broccoli and cauliflower!
- Cut them into bite-sized chunks, then add them to the pot along with the lentils and your stock.
- Bring everything to a boil, then turn the heat down low and let it simmer for about 30 minutes. It’ll smell amazing.
- Once it’s off the heat, stir in those fresh spinach leaves.
- Give it a couple of minutes to wilt slightly, and you’re done.
- Serve it up while the spinach is still a little snappy, sprinkle on some freshly cracked black pepper, and maybe add a thick slice of fluffy whole-wheat bread for dipping.
- This soup feels like a little celebration of veggies in every bite, warm, comforting, and satisfying. If you’re not already reaching for your soup pot, what are you even waiting for?
Notes
Created, Prepared, Tried, and Tested by Corlea from SA Tasty Recipes – Saffas Daily Recipes
Dinner doesn’t have to be a struggle. This Mushroom and Lentil Soup recipe brings together hearty, fresh ingredients for a meal that’s both easy to make and impossible to resist
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