Mushroom Lentil Soup

This mushroom lentil soup is cozy and filling. It comes together in just about 30 minutes, but it has a rich, umami flavor. It’s perfect for busy weeknights when you need something nourishing and delicious.

I have to admit that I’ve only recently started enjoying mushrooms. (Which might sound kind of crazy since I’ve been a vegetarian for 18 years!) But over the years, I’ve found ways to enjoy them in everything from soup to pasta. They work really well with the lentils in this recipe, so it’s great if you’re craving a flavorful soup that is loaded with good-for-you ingredients. This mushroom lentil soup recipe is simple enough to make on a weeknight, but impressive enough to serve to friends with a loaf of crusty bread on the side.

Ingredients and Substitutions

• Olive Oil: A drizzle of olive oil helps to sauté the vegetables and build the base of flavor.
• Shallot: This adds a subtle, sweet onion flavor. You can swap for half a yellow onion if needed.
• Carrots: This adds a little sweetness and depth and it’s an easy way to add more veggies to your meal.
• Garlic: A little garlic adds a savory flavor to balance the earthiness of the mushrooms.
• Mushrooms: You can use any mix of cremini, shiitake, and portobello. I used baby bella mushrooms, which give this soup a deep umami flavor.
• White wine: A little white wine adds acidity and brightness. You can substitute with veggie broth if you prefer to skip the wine.
• Lentils: Canned brown lentils make this recipe fast and easy, but you could use cooked green or black lentils too.
• Vegetable Broth: I recommend using a low-sodium broth to better control the saltiness. I used vegan “beef” style broth for this recipe.
• Spinach: A little fresh spinach adds color, nutrients, and freshness at the end.
• Miso paste: This is optional, but it’s a great way to add a savory depth to the broth that rounds out the soup beautifully. You could substitute with a splash of soy sauce instead.

Benefits of Canned Lentils

I love using canned lentils because they’re already cooked, meaning the simmering time of this soup is much shorter! If you only have dried lentils, you can cook them first, and then use them in this soup. Or, you can make my garlic lentil soup recipe instead!

Tips for the Best Mushroom Lentil Soup

• Use a variety of mushrooms for the most flavor. Each type adds its own depth.
• Don’t skip the wine and deglazing the pan! It lifts the flavorful bits from the pot into the soup.
• Add the miso paste at the end to preserve its probiotic benefits and flavor.

How to Store and Reheat Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over medium heat or in the microwave. Add a splash of broth or water if the soup has thickened. I don’t recommend freezing this soup, as the mushrooms and miso don’t always thaw well.

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