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Lentil & Mushroom Soup

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Serving size: 1 Cup

310 calories, 21 grams protein, 2.5 grams total fat, no saturated fat, no trans fat, no cholesterol, 55 grams carbohydrates, 11 grams dietary fiber, 55 milligrams sodium.

Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 T. olive oil
  • 2 C. chopped yellow onion
  • 2 large cloves garlic, minced
  • 2 C. lentils, rinsed
  • 2 C. diced carrots
  • 2 C. sliced mushrooms
  • 1 C. diced celery
  • 1 bay leaf
  • 1 teaspoon rosemary
  • pinch crushed red pepper
  • 1 C. chopped and seeded plum tomatoes
  • 1 T. red wine vinegar
  • 1/2 C. fresh Italian flat-leaf parsley

Details

Preparation

Step 1

Heat oil in saucepan. Add onion, and saute until softened, about 10 minutes. Add garlic; stir. Add 6 cups water, lentils, carrots, mushrooms, celery, bay leaf, rosemary and crushed red pepper. Bring to a boil, reduce heat to medium, and simmer for 45 minutes. Discard bay leaf. Add tomatoes and vinegar, and simmer for 5 minutes. Sprinkle withparsley, and serve.

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