Lentil and Portabella Mushroom Soup Recipe

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Ingredients:

Serving

2 tsp olive oil
1 medium onion, finely chopped
1 lb portabella mushroom, stems removed, caps coarsely chopped
1 cup canned tomato, chopped , with their juices
1 cup dried brown lentils , picked over and rinsed
5 cups low-fat chicken stock
salt
1/2 cup chopped fresh parsley leaves

Directions:

Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
Stir in the tomatoes, lentils, and broth; bring to a boil.
Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
Season to taste w/ salt, stir in parsley, and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	236.89 Kcal (992 kJ)
Calories from fat	34.83 Kcal
		% Daily Value*
Total Fat	3.87g	6%
Cholesterol	6mg	2%
Sodium	351.5mg	15%
Potassium	963.37mg	20%
Total Carbs	35g	12%
Sugars	9.3g	37%
Dietary Fiber	12g	48%
Protein	16.97g	34%
Vitamin C	12.8mg	21%
Iron	3.3mg	18%
Calcium	51mg	5%

Amount Per 100 g
Calories	63.55 Kcal (266 kJ)
Calories from fat	9.34 Kcal
		% Daily Value*
Total Fat	1.04g	6%
Cholesterol	1.61mg	2%
Sodium	94.3mg	15%
Potassium	258.45mg	20%
Total Carbs	9.39g	12%
Sugars	2.5g	37%
Dietary Fiber	3.22g	48%
Protein	4.55g	34%
Vitamin C	3.4mg	21%
Iron	0.9mg	18%
Calcium	13.7mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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