Lentil soup with mushrooms

Name: Lentil soup with mushrooms
Ingredients: 1 jar of mushrooms; 1 onion; 2-3 cloves of garlic; 1 carrot; 1/2 celery; 2 tablespoons of olive oil; 1 can of lentils; 500 ml of vegetable broth; 1 tablespoon of dried marjoram

Soups - Lentil soup with mushrooms by Renata C. - Recipia

Often, when I don't feel like spending too much time in the kitchen, I opt for a quick yet hearty soup. Today, I made lentil soup with mushrooms, especially since it's Friday and I'm trying to stick to lighter meals. I had a jar of mushrooms, a can of lentils, and some vegetables in the fridge. Everything went quite quickly, and the ingredients are usually at hand. Quick Info Total time: about 30 minutes Preparation time: 10-15 minutes Cooking time: 10-15 minutes Servings: 4 Difficulty: easy Recipe type: vegan soup, quick lunch or dinner Ingredients 1 jar of mushrooms (drained and rinsed) 1 onion 2-3 cloves of garlic 1 carrot 1/2 celery 2 tablespoons olive oil 1 can of lentils (drained and rinsed) 500 ml vegetable broth 1 tablespoon dried marjoram Salt and pepper, to taste Preparation method 1. Clean and finely chop the onion, garlic, carrot, and celery. I chop them as finely as I can so they cook quickly and feel good in the soup. 2. In a medium pot, heat the two tablespoons of olive oil. Sauté the onion and garlic over medium heat until slightly softened, about 2-3 minutes. 3. Add the carrot and celery. Continue to sauté for another 2-3 minutes, just enough for the vegetables to get a little color. 4. Add the drained and rinsed mushrooms to the pot. Stir and cook everything over medium heat for another 2-3 minutes. 5. Pour in the 500 ml of vegetable broth. Let everything boil for 10 minutes. If the soup is boiling too hard, lower the heat. 6. After 10 minutes, add the canned lentils, drained and rinsed. Stir, add salt and pepper to taste. Let it simmer for a few minutes (2-3 minutes). 7. When the soup is ready, turn off the heat and sprinkle the dried marjoram. Stir well and let it sit for a few minutes before serving. Why I make this recipe often It’s one of the quickest soups I can prepare with pantry ingredients. It’s tasty and filling, suitable for fasting periods or when I want something lighter. It keeps well for lunch the next day and doesn’t require complicated ingredients. Tips and variations Tips If you use canned lentils, rinse them well to avoid the soup being too salty. You can adjust the amount of vegetable broth if you want it thicker or thinner. Don’t leave the mushrooms on the heat too long, or they will become mushy and lose their texture. Substitutions You can use fresh mushrooms instead of jarred ones, just sauté them a little longer. If you don’t have canned lentils, pre-cooked lentils work too, but the total time increases. Celery can be replaced with parsnip or parsley root, depending on what you have on hand. Variations If you want a fresher flavor, add a bit of chopped fresh parsley at the end. For a more intense taste, use mixed mushrooms (champignon and oyster). You can also add a small diced potato if you want the soup to be heartier. Serving ideas The soup is good both warm and at room temperature. You can serve it with a slice of whole-grain bread or simple croutons. It pairs well with a little lemon juice squeezed directly into the bowl. Frequently asked questions Can I use frozen mushrooms? Yes, just let them thaw and drain them well before adding them to the soup. If I don’t have marjoram, what can I substitute it with? You can use oregano or dried thyme. The flavor will be slightly different, but still suitable for the lentil and mushroom soup. Can the soup be made without onion? Yes, you can skip the onion, but the taste will be a bit simpler. If you are allergic or don’t like it, you can omit it. Can I use dried lentils? You can, but you need to boil them separately first until they become soft. I do not recommend adding them raw, as the cooking time for dried lentils is much longer. How do I store the soup for the next day? The soup keeps well in the fridge, in a closed container, for up to 2 days. Nutritional values Approximately, a serving of lentil soup with mushrooms has about 180-220 kcal. Macronutrients per serving: 8-10 g protein, 4-5 g fat (mostly from olive oil), 25-30 g carbohydrates, of which fiber about 5-6 g. Values may vary depending on the mushrooms, lentils, and how much vegetable broth you use. These figures are indicative. Storage and reheating The soup keeps well in the fridge, in a container, for about 2 days. When reheating, use low heat and stir occasionally. If the soup thickens overnight, you can add a little water or vegetable broth when warming it up. I do not recommend freezing it, as the texture of the lentils and mushrooms changes after thawing.

Preparation

We put oil in the pot, then finely chopped vegetables, after they have sautéed we add the drained and rinsed mushrooms, broth and let it boil for 10 minutes. After this time we add the drained and rinsed lentils, season to taste, and after it has come to a boil a few times, we stop, add the marjoram and serve.

Lentil soup with mushrooms

Preparation

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