Lentil and Portabella Mushroom Soup |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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Saved by Soup Ingredients:
2 teaspoons 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 (low-fat chicken stock) or 5 cups vegetable stock, preferably homemade (low-fat chicken stock) |
salt |
1/2 cup chopped fresh parsley leaves |
Directions:
1. Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
2. Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
3. Stir in the tomatoes, lentils, and broth; bring to a boil.
4. Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
5. Season to taste w/ salt, stir in parsley, and serve.
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