VEGETARIAN MUSHROOM-LENTIL SOUP
This light, vegetarian soup is full of flavor and rich in vitamins and minerals thanks to the lentils and shiitake mushrooms that are in it. You can prep this meal even faster if you purchase pre-sliced shiitake mushrooms.
Provided by fabeveryday
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 40m
Yield 4
Number Of Ingredients 10
Steps:
- Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
- Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
- Divide soup between 4 bowls and garnish with sliced green onions.
Nutrition Facts : Calories 303.9 calories, Carbohydrate 41.7 g, Fat 7.3 g, Fiber 17.2 g, Protein 16.5 g, SaturatedFat 1 g, Sodium 731.8 mg, Sugar 3.1 g
LENTIL SOUP
Hearty lentil soup, chock full of veggies and very yummy. Serve with warm cornbread.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Yield 6
Number Of Ingredients 15
Steps:
- In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
- Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.
Nutrition Facts : Calories 348.6 calories, Carbohydrate 48.2 g, Fat 10 g, Fiber 22.2 g, Protein 18.3 g, SaturatedFat 1.4 g, Sodium 130.5 mg, Sugar 3.3 g
SHIITAKE-LENTIL PRESSURE-COOKER SOUP
Delicious, HEALTHY, easy-to-prepare in an hour cooking time (with a pressure cooker). My DH loves this soup. Vegetarian if you use vegetable broth, but I've made it with both chicken and beef broth. Recipe is courtesy of the Sierra Club magazine. Original recipe didn't call for any salt (so I added it at the table)
Provided by chefthyme
Categories Chowders
Time 1h15m
Yield 3 quarts, 10 serving(s)
Number Of Ingredients 11
Steps:
- The day before you make the soup, cover the mushrooms with 2 1/2 Cups water and soak them overnight in the refrigerator.
- The next day, slice the mushrooms and trim off the stems (reserving any leftover water).
- Saute the onions, carrots, and celery in a few tablespoons of canola oil in the pressure cooker with the lid off.
- Once the onions have turned clear and the vegetables are getting soft, add the rest of the ingredients, including the remaining soaking water.
- Seal the lid and turn the heat on high. When the pot starts to whistle loudly, lower the heat until it produces a low, steady hissing.
- Cook for an hour, then turn off the heat and remove the pan from the burner. Let the soup sit for about 15 minutes, or until the pressure button drops. Stir and serve!
Nutrition Facts : Calories 185.5, Fat 1.7, SaturatedFat 0.4, Sodium 675.4, Carbohydrate 30, Fiber 7.4, Sugar 5.7, Protein 10.1
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