Hearty Lentil & Mushroom Veggie Broth

Hearty Lentil & Mushroom Veggie Broth

Hearty Lentil & Mushroom Veggie Broth

Though experimenting with soups can be fun, it can also result in a hit or miss outcome. I have been wanting to make a lentil soup, but without crushed tomatoes, which a lot of lentil soup recipes call for. This soup turned out completely different than how I had intended it to, but I am actually quite happy about that! It turned into a hearty (yet still light) veggie broth with lentils, mushrooms, and nourishing veggies. The mushrooms, add some Vitamin D to the mix, and contribute to the heartiness of the broth. I have actually never made a soup with mushrooms before but I’m happy that I finally did. The soup is nice and light yet, quite flavourful. I am very happy with how the soup turned out and needed to document it for you guys to try and for future uses. I hope this soup keeps you nourished and warm!

BP_LentilMushroomSoup_2015Ingredients:

  • 1 cup dried lentils
  • 8-10 mushrooms, diced
  • 3 carrots, sliced
  • 1 medium onion, diced
  • 1 leek, diced
  • 2 garlic cloves, minced
  • 7 cups of water
  • 2 tsp. veggie stock powder (to taste)
  • 1/2 tsp. cayenne powder (if you like a touch of spice)
  • 1 tsp. dried basil 
  • 1 tsp. dried oregano

How to Make:

  • Prep all of the veggies by dicing/chopping them
  • Heat a large soup pot and add a touch of oil to coat the bottom
  • Sauté the onions until translucent and soft
  • Add the carrots, leeks, and garlic and sauté for a few minutes
  • Add the mushrooms and sauté until soft
  • Next add boiling water, lentils and spices 
  • Bring to a boil and let simmer for 30 minutes until the lentils are cooked
  • Optional: add in some kale ribbons for a boost of greens if you would like
  • Optional: celery would have been great in the soup. I didn’t have any on hand but you could add 2 stalks if you would like