Mushroom and Lentil Soup

By mschweickert

Ingredients

• 2 tablespoons extra-virgin olive oil
• 5 small carrots, diced small
• 1 medium red onion, diced small
• 4 garlic cloves, minced
• 3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
• Coarse salt and ground pepper
• 9 sprigs thyme
• 3/4 pound brown lentils (1 3/4 cups)
• 2 tablespoons soy sauce
• 2/3 cup nonfat plain Greek yogurt, for serving

Details

Servings 4
Preparation time 15mins
Cooking time 50mins
Adapted from marthastewart.com

Preparation

Step 1

Directions

In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.

Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.