Portobello Mushroom Lentil Soup

Portobello Mushroom Lentil Soup

24
PATTON0626 1

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

50 m servings 198 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 198 kcal
  • 10%
  • Fat:
  • 3.2 g
  • 5%
  • Carbs:
  • 30.7g
  • 10%
  • Protein:
  • 12.5 g
  • 25%
  • Cholesterol:
  • 3 mg
  • < 1%
  • Sodium:
  • 302 mg
  • 12%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Reviews

24
  1. 27 Ratings

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Most helpful positive review

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, an...

Most helpful critical review

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....

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, an...

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 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...

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...

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....

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 ...

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!

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

Best lentil soup yet! (Didn't have sherry so I left that out)