Mushroom And Lentil Soup

Prep Time:
15 mins
Total Time:
50 mins

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


  • 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

  • cup nonfat plain Greek yogurt, for serving


  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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