Description
A hearty and comforting French Lentil and Mushroom Soup Recipe made with tender French green lentils, sautéed mushrooms, aromatic vegetables, and herbs. This cozy vegan soup is protein-packed, nourishing, and perfect for weeknight dinners or meal prep.
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
2 carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
8 oz cremini or button mushrooms, sliced
1½ cups French green lentils (lentilles du Puy), rinsed
6 cups vegetable broth
1 tsp dried thyme
1 bay leaf
1 tbsp balsamic vinegar
Salt, to taste
Black pepper, to taste
2 tbsp fresh parsley, chopped (for garnish)
Instructions
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5–7 minutes until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in mushrooms and cook for 5–6 minutes until they release moisture and begin to brown.
Add lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce to a simmer.
Cover and cook for 30–35 minutes, until lentils are tender.
Remove bay leaf. Stir in balsamic vinegar and season with salt and pepper.
Garnish with fresh parsley and serve warm.
Notes
rench green lentils hold their shape best and give the soup a hearty texture.
Add a splash of dry white wine with the mushrooms for extra depth.
Store leftovers in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: French
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 6g
- Sodium: 500mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg