Mushroom and Green Lentil Soup

This simple soup is a healthy and delicious way warm up this winter.

10 minutes | Prep time: 10 minutes | Serves: 3
  • 1 cup of green lentils
  • 2 quarts of organic vegetable broth
  • 3 portabella mushrooms caps chopped
  • 1 red onion, diced
  • 2 Tbsp. of olive oil
  • 1 tsp. salt
  • 1 tsp. black pepper
  • 2 tsp. garlic powder
  1. Rinse the lentils under cold water until the water runs clear.
  2. Boil the lentils in 1 quart of broth and cook until they have absorbed the broth and become tender.
  3. Add olive oil to a pan and cook down the mushrooms and onion until tender.
  4. Add the cooked mushrooms and onion to a food processor and pulse until fine.
  5. Transfer the mushroom mix to the pot of lentils.
  6. Add the other quart of vegetable broth, salt, pepper and garlic powder and bring to a boil.
  7. Stir and serve.

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