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Portobello Mushroom Lentil Soup

Portobello Mushroom Lentil Soup

  • Prep

    20 m
  • Cook

    30 m
  • Ready In

    50 m
PATTON0626

PATTON0626

This is a very easy and flavorful lentil soup that is perfect for a cold winter day!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

Directions

  1. Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.
  2. Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.
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Reviews

THERESA_M
18

THERESA_M

4/30/2004

Absolutely delicious and very, very easy. A nice change from the typical celery/carrot lentil soups. I used about half of the recommended amount of lentils so that it didn't get too thick, and it came out wonderfully. The tomato paste gave it a wonderfully rich flavor, so if you prefer your soups "brothier," go with less tomato paste. We skipped the sherry and just went with a sprinkling of parmesan and it was perfect. This probably would work well with cannellini if you don't have lentils on hand. Thanks for an excellent recipe!

bookchiq
15

bookchiq

2/9/2004

This is a balanced, hearty soup which will be especially popular on winter nights. I only had 4 cups of broth so mine turned out a little more like stew than soup but is quite tasty anyway. I wouldn't suggest serving this to anyone who doesn't like lentils as the flavor definitely comes through, but the onion and pepper flavors are less pronounced. I might top some of the leftovers with sour cream and a little salt instead of parmesan. Next time I make this I will probably add more mushrooms.

FBA
12

FBA

2/15/2004

I substituted celery for the green pepper & only added a dash of basil instaed of 4 teaspoons. I used a 32 oz. box of chicken broth & a 14 oz. can. The soup gets pretty thick though so you may want to add more broth, possibly at the end. I did simmer the soup for longer than the recipe said. It tastes good with & without the added sherry.

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