Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Mushroom And Lentil Soup 3.2 (132) 7 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email 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. Rate it Print