This healthy veggie packed Mushroom Lentil Soup is so full of delicious umami flavor that you will be licking your bowl clean!
Chilly evenings mean comfort food dinners around here. The warm spices and flavors in this cozy mushroom lentil soup are positively perfect.
For that familiar lentil soup vibe, we’re sauteeing up a healthy base of garlic, carrots, and onions and adding flavor boosting extras like thyme, allspice, plus mushrooms and a dash of soy sauce for some delicious umami flavor.
When I say that I can’t stop making this healthy soup, I mean it! I’ve made it four times now for “recipe testing” but really I just want an excuse to faceplant into it again.
I’m super excited for y’all to try it!
Leftovers and meal Prep
If you love leftovers or enjoy meal prepping for the week, this soup is going to be right up your alley! It’s one of those cozy recipes that is great the first day and even better the next.
I’ve even spooned leftover soup over rice and/or baked potatoes like a cozy veggie gravy and it’s pretty darn delicious if I do say so myself!
I’m honestly surprised we don’t see mushrooms and lentils paired together more because they are basically destined to be besties.
Store leftover soup in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. You can reheat it via microwave, on the stove, in an Instant Pot, or even in a slow cooker. It’s crazy versatile!
Mushroom Lentil Soup
This rockin’ recipe yields 6 cups of soup or 3 cozy bowls. Leftover soup is great for up to 4 days in the fridge and can be frozen for later if you’re doing some meal prep in advance.
GF Friends: for a gluten-free soup, simply use your favorite GF Tamari sauce in place of the soy sauce and you’re good to go!
Vegan Friends: use the oil option instead of the butter. Easy peasy!
I’m so excited for y’all to try this recipe!
PREP THE VEGGIES and SPICES
-
This recipe can be made using anywhere form 8-16 ounces of mushrooms. You will use 8 ounces in the soup itself and then additional mushrooms can be added on top of the soup. I’ve made it with 8, 12, and 16 ounces of mushrooms and honestly love every variation we’ve tried.
-
Measure out the spices (thyme, red pepper, black pepper, salt, and allspice) and add to a small bowl.
SAUTE AND SEASON
-
If using whole mushrooms, slice each into 4 slices or simply snag pre-sliced as a time-saver. Dice onion and carrots. Peel and mince garlic.
-
Heat a large pot to medium-high heat and add 1 TBSP of butter or oil. Spread to coat the bottom of the pan.
-
Add the mushrooms in one layer and leave them alone for 4-5 minutes to brown. Once the bottom side of the mushrooms are nice and golden stir them up and cook for an additional 3-4 minutes. If using more than 8 oz mushrooms so you have some for topping, scoop out the extra mushrooms and set aside on a plate. No need to be exact, just give it a quick guess.
-
Next a onion and carrots and sauté for approx. 5-7 minutes until tender.
-
Add garlic and the spices you mixed up earlier. Next add soy sauce and mix well. Cook for about a minute, stirring constantly.
BOIL THEN SIMMER
-
Add vegetable broth and lentils. Stir well then bring to a rolling boil.
-
Once boiling, reduce heat to a low simmer the soup for 20 minutes with the lid on.
-
After 20 minutes, remove the lid and test lentils for doneness. For a creamy soup, you’re welcome to use an immersion blender to blend ¼ of the soup for a thicker base or add a little heavy cream. It’s delicious every which way!
GARNISH AND ENJOY!
-
Give it a taste, and add any extra spices desired. Garnish with reserved mushrooms and enjoy!
-
Looking to add something extra? A little grated parmesan is delish with this soup. We love to serve ours with a toasty grilled cheese or buttery garlic bread for dunking. SO GOOD!
Nutrition Facts below are estimated per cup of soup using an online recipe nutrition calculator. Adjust as needed based on any extras added and enjoy!
Calories: 111kcal, Carbohydrates: 18g, Protein: 6g, Fat: 2g, Saturated Fat: 1g, Polyunsaturated Fat: 0.2g, Monounsaturated Fat: 1g, Trans Fat: 0.1g, Cholesterol: 5mg, Sodium: 187mg, Potassium: 426mg, Fiber: 7g, Sugar: 3g, Vitamin A: 3490IU, Vitamin C: 4mg, Calcium: 33mg, Iron: 2mg
Ingredient Variations and Swaps
I like to use baby bella (aka cremini) mushrooms for a little extra flavor but button mushrooms also work marvelous in this soup.
For the broth you can use either vegetable broth or chicken broth to suit your preference/dietary needs. I’ve used both with great results!
This recipe has been tested using brown lentils each time, so they’re the ideal lentil to snag for this soup. The most common lentils you’ll find at the store are brown lentils. If desired, green lentils will work but may require a little extra broth and cook time since they’re much firmer of a lentil and can take up to 45 minutes to cook vs the 20-25 minutes it takes for brown lentils. Red lentils fall apart very easily so I would save those for a different recipe like my Lentil Tortilla Soup or Lentil Chili.
I use dried thyme in this soup but you are welcome to use a little extra fresh thyme if desired. The allspice and soy sauce add some extra depth of flavor so I would try to include them both if you can!
For a creamy mushroom and lentil soup, you have a few tasty options! You can add heavy cream, cashew cream (vegan) or even a little cream cheese to the soup during the simmering phase towards the end. I’ve made this soup plain and creamy and love it both ways!
For any other swaps and substitutions, feel free to leave me a comment and I’ll be happy to help! xoxo
If you get a chance to try this mushroom lentil soup recipe, let me know! Leave me a comment or review using the form below. I’m always so excited to hear from you, and can’t wait to hear all about your tasty creation!
Peas and Crayons is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to amazon.com and affiliated sites at no cost to readers.