I can’t believe that October is nearly over. It went by so quickly! But with Halloween on the horizon, I wanted to prepare a simple and satisfying vegetarian dinner (because vegetables are nature’s candy, right?). This mushroom and lentil soup is super hearty and brimming with the flavors of fall. The meal is so easy; just saute your vegetables for a few minutes before adding your lentils and some water. And remember to add a dash of soy sauce at the end of cooking — it really amplifies the flavor. Enjoy!
Sarah’s Tip of the Day:
Carefully sort through lentils to remove any stones before cooking.
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2 tablespoons extra-virgin olive oil
5 small carrots, diced small
1 medium red onion, diced small
4 garlic cloves, minced
3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
Coarse salt and ground pepper
9 sprigs thyme
3/4 pound brown lentils (1 3/4 cups)
2 tablespoons soy sauce
2/3 cup nonfat plain Greek yogurt, for serving
In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
Mushroom and Lentil Soup – Everyday Food with Sarah Carey




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