LENTIL AND PORTABELLA MUSHROOM SOUP

Lentil and Portabella Mushroom Soup image

Provided by ratherbeswimmin

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

2 teaspoons olive oil
1 medium onion, finely chopped
1 lb portabella mushroom, stems removed, caps coarsely chopped
1 cup canned tomato, chopped, with their juices
1 cup dried brown lentils, picked over and rinsed
5 cups low-fat chicken stock (recipe #329596) or 5 cups vegetable stock, preferably homemade (Low-Fat Chicken Stock)
salt
1/2 cup chopped fresh parsley leaves

Steps:

Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
Stir in the tomatoes, lentils, and broth; bring to a boil.
Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
Season to taste w/ salt, stir in parsley, and serve.

Nutrition Facts : Calories 162.2, Fat 2.1, SaturatedFat 0.3, Sodium 61, Carbohydrate 26.8, Fiber 11.7, Sugar 3.9, Protein 10.8