Portobello Mushroom Lentil Soup

Portobello Mushroom Lentil Soup

24
PATTON0626 1

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

Ingredients

50 m {{adjustedServings}} servings 198 cals
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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

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Directions

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  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

24
  1. 27 Ratings

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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, an...

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 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...