Lentil Portobello Mushroom Soup
By á-30923
Rate this recipe
4.6/5
(9 Votes)
Ingredients
- Vegetable broth
- Olive oil
- Onions
- Garlic
- Sea Salt
- Celery
- Carrots
- Portobello mushrooms
- Red lentils
- Meatless meatballs (optional)
Details
Preparation
Step 1
Sauté Chopped carrots, celery onions and garlic in 1 tablespoon olive oil until tender. Add 2 cups of red lentils and sea salt to mixture. Pour in 6 cups of vegetable broth and simmer for 1 hour. Add chopped portabello mushrooms, meatballs and cook for 30 – 40 minutes more.
You'll also love
- Creamy Spaghetti With Black Garlic... 4.5/5 (13 Votes)
- Braised Lamb Breast in Slow Cooker 4.6/5 (9 Votes)
- Stuffed Focaccia Bread With... 4.6/5 (9 Votes)
- Black Bean & Sweet Corn Guacamole 4.6/5 (5 Votes)
- Filipino White Bean and Pork Stew 4.3/5 (7 Votes)
- Vegan Portobello and Poblano... 4.6/5 (5 Votes)
- Spaghetti with Peas and Tomato... 4.6/5 (5 Votes)
- French Lentil Soup with Sausage... 4.1/5 (11 Votes)
Review this recipe