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
Units
Scale
- 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
