Lentil and Portabella Mushroom Soup

Saved by Soup

• Ready In: 1 hr 45 mins
• Serves: 6

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 (recipe #329596) 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.