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Mushroom And Lentil Soup

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Thanks to rich lentils and meaty mushrooms, this vegetarian soup still has all the stick-to-your-ribs heartiness of beef stew.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, November 2011

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

Directions

  1. 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.

  2. 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.

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