Ingredients
- 8-10 oz mushrooms, cleaned and sliced
- 1 quart vegetable or chicken stock
- 1 cup water
- 28 oz can whole tomatoes, chopped or hand-crushed
- 1 cup brown or green lentils, rinsed
- 3 carrots, peeled and diced
- 1 large onion, peeled and diced
- 2 celery stalks, diced
- 2 tsp red or cider vinegar
- salt and pepper
Instructions
- In a large skillet over a medium heat, add the mushrooms with a sprinkle of salt and pepper, and cover. After 2 minutes, add approximately ¼ cup water, and continue cooking, covered, until the mushrooms are cooked through. Remove from the heat and transfer to a bowl, to prevent the liquid from evaporating
- In a stockpot, add the stock, water, tomatoes, lentils and cooked mushrooms. Cover, and bring to a boil. Turn the heat to medium-low, and simmer for 15 minutes for brown lentils, 25 minutes for green. They’ll be partially cooked though
- Add the carrots, onion, and celery, and cover and simmer for another 10-15 minutes, or until the vegetables are cooked through
- Add the vinegar, and season to taste with salt and pepper
Notes
Yield: Approximately 3 quarts, or 8-10 servings.
Nutrition Facts
Lentil Soup
Amount per Serving
Calories
135
% Daily Value*
Fat
2
g
3
%
Saturated Fat
0.4
g
3
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
3
mg
1
%
Sodium
267
mg
12
%
Potassium
578
mg
17
%
Carbohydrates
22
g
7
%
Fiber
8
g
33
%
Sugar
6
g
7
%
Protein
9
g
18
%
Vitamin A
3164
IU
63
%
Vitamin C
10
mg
12
%
Calcium
48
mg
5
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.