Lentil Soup with Mushrooms
This delicious lentil soup recipe can use brown lentils, green lentils, or red lentils. It has savory shiitake mushrooms in it for a boost of earthy umami flavor, and delicious caramelized onions, too! Perfect for a hearty and healthy winter meal.
Ingredients
- tablespoon plus 1 teaspoon extra virgin olive oil
- 1 medium yellow onion chopped
- 4 ounces shiitake mushrooms chopped
- 1 clove garlic minced
- 1 teaspoon freshly grated ginger
- 1/2 pound carrots peeled and cut into 1/2-inch thick slices
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 pound dry lentils rinsed
- 10 cups vegetable broth
- 1 cup dry white wine
- 1 teaspoon aleppo pepper
- 1/2 teaspoon dried oregano
- 1/4 teaspoon garlic powder
- 1/4 teaspoon curry powder
- 1/4 teaspoon black pepper
- Kosher sea salt to taste
- 1 tablespoon freshly squeezed lemon juice
- Crusty bread for serving
- 1/4 cup chopped fresh parsley for serving
Instructions
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Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the onion and saute until softened and transparent and lightly golden around the edges, about 15 minutes to 20 minutes, stirring every 5 minutes.
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Reduce the heat to medium low and add the mushrooms, garlic, ginger and remaining teaspoon of olive oil and saute until the mushrooms have released their moisture and have darkened in color, about 10 minutes, stirring every 3 to 5 minutes. Add the carrots and bay leaves, reduce heat to low, and saute for 5 more minutes.
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Add the lentils, broth, white wine, aleppo pepper, oregano, garlic powder, curry powder, black pepper, tomato paste and stir to combine. Raise the heat to medium high and bring to a boil. Reduce heat to medium low. Continue cooking, uncovered, until the lentils are tender, at least 1 hour. Stir in the lemon juice and salt to taste. Sprinkle the fresh parsley on top and serve alongside crusty bread for dipping.