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    You are in: Home / Recipes / Mushroom and Lentil Soup Recipe
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    Mushroom and Lentil Soup

    Mushroom and Lentil Soup. Photo by wicked cook 46

    1/1 Photo of Mushroom and Lentil Soup

    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    rosemere's Note:

    I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Use a 3 quart saucepan over medium heat.
    2. 2
      Saute the onions in the oil til lightly browned, about 12 minutes.
    3. 3
      Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
    4. 4
      Bring to boil.
    5. 5
      Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
    6. 6
      Discard the bay leaf.

    Ratings & Reviews:

    • on March 09, 2013

      55

      I did everything the recipe said and it came out wonderful! It's easy, it doesn't take too much time, and it's very filling. Good for vegetarians, as it has lentils and mushrooms. By the way, rosemary and bay leaf did a great job, though mine rosemary wasn't so fresh. Overall, it's just an excellent recipe!

      P.S. it was very delicious!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 19, 2012

      55

      We made this tonight, and it was excellent. We doubled the recipe, added a bit of garlic, and used vegetarian beef flavored Better Than Bouillon to make the broth. It is great with some crusty bread. We used a mixture of shitake and portabella mushrooms.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 21, 2008

      55

      Mushroom heaven. This is a great light mushroom soup. I used about half a 19 ounce can of lentils ( had no dry) and tossed them in about halfway through the cooking. I used one large Portabella and the rest were large button mushrooms and fresh rosemary instead of dry. I used beef broth and just a splash of red cooking wine LOL Very tasty soup Thanks for posting Made for My 3 chefs fall 2008

      person found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Mushroom and Lentil Soup

    Serving Size: 1 (91 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 99.5
     
    Calories from Fat 23
    23%
    Total Fat 2.6 g
    4%
    Saturated Fat 0.3 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 11.0 mg
    0%
    Total Carbohydrate 14.2 g
    4%
    Dietary Fiber 6.0 g
    24%
    Sugars 2.6 g
    10%
    Protein 5.6 g
    11%

    The following items or measurements are not included:

    stock

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