Mushroom And Lentil Soup

Name: Mushroom And Lentil Soup
Prep time: 15 min
Total time: 50 min
Ingredients: 2 tablespoons extra-virgin olive oil; 5 small carrots, diced small; 1 medium red onion, diced small; 4 garlic cloves, minced; 0.75 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups); Coarse salt and ground pepper; 9 sprigs thyme; 0.75 pound brown lentils (1 ¾ cups); 2 tablespoons soy sauce; 0.667 cup nonfat plain Greek yogurt, for serving

3.2

(132)

7 Reviews

By

Martha Stewart Editors

Updated on May 16, 2017

Prep Time:

15 mins

Total Time:

50 mins

Servings:

4

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

Ingredients

2 tablespoons extra-virgin olive oil
5 small carrots, diced small
1 medium red onion, diced small
4 garlic cloves, minced
¾ pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
Coarse salt and ground pepper
9 sprigs thyme
¾ pound brown lentils (1 ¾ cups)
2 tablespoons soy sauce
⅔ cup nonfat plain Greek yogurt, for serving

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.