A little lentil goes a long way
Lentils are a highly underrated food, in my opinion. They’re not only super good for you–high in protein and fiber among other things–they’re also very filling and relatively cheap. A big back of lentils won’t set you back but will go a long way in keeping you satiated. There are different types of lentils, but for soups I prefer brown or French (Puy) lentils as they retain their shape and won’t break down while cooking. Adding mushrooms and collard greens gives the soup an extra punch of heartiness, and a drizzle of balsamic vinegar adds a boost of flavor.
⟶ the recipe
mushroom lentil soup
ingredients
1 small yellow onion, chopped
2 green onion, chopped (white parts only)
1 leek, chopped (white and light green parts only)
2 stalks of celery, chopped
5 cloves of garlic, minced
6 ounces baby bella mushrooms, chopped
1 teaspoon dried oregano
1 teaspoon fennel seeds
1 teaspoon herbes de provence
Salt and pepper
6 cups vegetable broth
3 bay leaves
3 sprigs of thyme
1 cup French lentils
1 bunch of collard greens
1 tablespoon balsamic vinegar
Prep time
30 minutes
Cook time
30 minutes
Total time
1 hour
4 servings
instructions
Drizzle a bit of olive oil in a large pot on medium heat. Add the onions, and cook for about 5 minutes, until translucent and fragrant. Add the green onion and leek, and cook for another couple minutes
Add the celery, garlic, and mushrooms, and cook for about 5 more minutes, until celery and mushrooms have softened slightly. Add more oil if veggies seem too dry and are sticking to the bottom of the pan.
Season with oregano, fennel, herbes de provence, and some salt and pepper, stirring to combine. Add the veggie broth, bay leaves, and thyme.
Bring liquid to a boil, then add the lentils. Reduce heat, cover, and simmer for about 20 minutes, or until lentils are tender.
Uncover, and taste the soup, adjusting the spices or adding more broth as needed. Add the collard greens, and cover again for about 5 minutes or until greens have just wilted.
Stir in the balsamic vinegar, and serve with crusty baguette.
⟶ modifications
- I used collard greens here, but any dark leafy green should work. You can try Swiss chard, kale, or spinach—whatever looks best in the store and fits your taste!
- I also used a medley of different fresh and dried herbs. Fresh thyme and dried oregano and herbes de provence were what I had on hand, but you might choose to use more dried herbs or more fresh ones, like rosemary and tarragon if you’d like
⟶ store it
- Refrigerate soup in a tightly sealed contained for up to 5 days
