Description
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.
Ingredients
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- 1 tablespoon olive oil
- 1 shallot, finely chopped
- 1 small carrot, thinly sliced
- 1 clove garlic, minced
- 8 oz mixed mushrooms (cremini, shiitake, portobello or baby bella), sliced
- 1/4 cup dry white wine or cooking wine
- 1 (15 oz) can brown lentils, rinsed and drained
- 2 1/2 cups low-sodium vegetable broth (I used vegan beef style broth)
- Pinch of salt
- 1/2 cup baby spinach
- 1 teaspoon white miso paste (optional)
Instructions
- In a large pot, heat olive oil over medium heat. Add the shallot and carrots and sauté for 2 minutes.
- Add the mushrooms and garlic. Continue to cook over medium heat for 5 minutes until mushrooms are slightly browned.
- Add the wine and deglaze the pot, scraping up any browned bits on the bottom of the pot, and simmer for 1–2 minutes.
- Add lentils, broth, and salt. Bring to a simmer and cook for 10-12 minutes.
- Stir in spinach and let it wilt.
- In a small bowl, dissolve miso paste with a spoonful of warm broth, then stir into the soup.
- Taste, adjust seasoning, and serve.