Portobello Mushroom Lentil Soup Recipe - Allrecipes.com
Portobello Mushroom Lentil Soup Recipe
  • READY IN 50 mins

Portobello Mushroom Lentil Soup

Recipe by  

"This is a very easy and flavorful lentil soup that is perfect for a cold winter day!"

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Ingredients Edit and Save

Original recipe makes 8 (1 cup) servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


  1. Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.
  2. Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.
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Reviews More Reviews

Most Helpful Positive Review
Apr 30, 2004

Absolutely delicious and very, very easy. A nice change from the typical celery/carrot lentil soups. I used about half of the recommended amount of lentils so that it didn't get too thick, and it came out wonderfully. The tomato paste gave it a wonderfully rich flavor, so if you prefer your soups "brothier," go with less tomato paste. We skipped the sherry and just went with a sprinkling of parmesan and it was perfect. This probably would work well with cannellini if you don't have lentils on hand. Thanks for an excellent recipe!

Most Helpful Critical Review
Nov 20, 2007

Portobello mushrooms are hard to find where we live so when I ran across them I thought I'd try something new! So.. this soup was what I did. I have one word... BLECH! It was not even edible. My son asked me why the soup tasted like "bathwater!" and he wasn't being rude - he was just asking like any 4 year old. Honestly, I'm not a negative reviewer, but I felt I needed to warn others...

Feb 09, 2004

This is a balanced, hearty soup which will be especially popular on winter nights. I only had 4 cups of broth so mine turned out a little more like stew than soup but is quite tasty anyway. I wouldn't suggest serving this to anyone who doesn't like lentils as the flavor definitely comes through, but the onion and pepper flavors are less pronounced. I might top some of the leftovers with sour cream and a little salt instead of parmesan. Next time I make this I will probably add more mushrooms.

Feb 15, 2004

I substituted celery for the green pepper & only added a dash of basil instaed of 4 teaspoons. I used a 32 oz. box of chicken broth & a 14 oz. can. The soup gets pretty thick though so you may want to add more broth, possibly at the end. I did simmer the soup for longer than the recipe said. It tastes good with & without the added sherry.

Apr 17, 2009

I've been trying a lot of lentil recipes lately because my family is trying to eat cheap and healthy meals. This is one of my favorites. I usually don't like soups very much, but I did like this. It doesn't need the sherry though.

Feb 22, 2010

This was really good! I didn't have cooking sherry, so I didn't add it. I also didn't have a green pepper, so I put in some celery, which was good! I did take some fresh, washed spinach and shredded it into my bowl of hot soup. I got the idea from another lentil soup recipe and it tasted really good in here. Maybe too much basil, next time I won't add so much. I did keep adding water to the soup as it cooked, but that's my personal preference on how thick I like it. Will make again!

Aug 14, 2008

substituted some water with tomato sauce as we had not tomato paste, used vegetable broth instead of chicken broth, nice simple soup that we will be making again!

Nov 11, 2007

Very good! Next time I'd use less lentils and more mushrooms. A nice, easy, satisfying soup.


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  • Calories
  • 198 kcal
  • 10%
  • Carbohydrates
  • 30.7 g
  • 10%
  • Cholesterol
  • 3 mg
  • < 1%
  • Fat
  • 3.2 g
  • 5%
  • Fiber
  • 12.7 g
  • 51%
  • Protein
  • 12.5 g
  • 25%
  • Sodium
  • 302 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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