It’s soup season, and I’ve got a new soup recipe for you! This light, vegetarian soup is full of flavor and rich in vitamins and minerals thanks to the lentils and shiitake mushrooms that are in it.
I developed this recipe as part of the Allrecipes Allstars Tastemakers program. Rate, review, and photograph my recipe for Vegetarian Mushroom-Lentil Soup on Allrecipes here, and see the full recipe along with some of my cooking tips below.
You know I love a shortcut, and if you do, too, save yourself a few minutes on the recipe prep by purchasing pre-sliced shiitake mushrooms.
When sauteeing the mushrooms with the shallots and garlic, you’ll be stirring frequently so the garlic doesn’t burn. But after that, making this soup is pretty passive.
Green lentils take longer to cook than red or brown lentils (this soup will simmer for about 20 minutes), but it is worth it for the delightful, slightly peppery and robust taste that you get from the green variety.
You finish it all off with a garnish of sliced green onions (to taste). Here’s the recipe!