Lentil And Portabella Mushroom Soup Recipes

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LENTIL AND PORTABELLA MUSHROOM SOUP



Lentil and Portabella Mushroom Soup image

Make and share this Lentil and Portabella Mushroom Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

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

Steps:

  • Heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
  • Add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
  • Stir in the tomatoes, lentils, and broth; bring to a boil.
  • Decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
  • Season to taste w/ salt, stir in parsley, and serve.

Nutrition Facts : Calories 162.2, Fat 2.1, SaturatedFat 0.3, Sodium 61, Carbohydrate 26.8, Fiber 11.7, Sugar 3.9, Protein 10.8

PORTOBELLO MUSHROOM STEW WITH LENTILS



Portobello Mushroom Stew with Lentils image

A great, stick-to-your-ribs kind of vegetarian stew. I've made variations of this for over 10 years and meat eaters love it as well as vegetarians. The portobello mushrooms make it savory and so much better than a typical lentil stew. Love your lentils!

Provided by Roxy B.

Categories     Fruits and Vegetables     Mushrooms     Portobello Mushroom Recipes

Time 1h10m

Yield 4

Number Of Ingredients 12

1 teaspoon olive oil
2 cups diced portobello mushroom caps
1 small green bell pepper, diced
1 small red onion, finely chopped
3 cloves garlic, minced
1 teaspoon salt
½ teaspoon ground white pepper
6 cups vegetable broth
1 (6 ounce) can tomato paste
1 ½ cups dry brown lentils
1 bunch fresh basil, stemmed and chopped
4 tablespoons dry sherry

Steps:

  • Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
  • Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
  • Ladle into bowls and float 1 tablespoon sherry on top of each bowl.

Nutrition Facts : Calories 388.8 calories, Carbohydrate 67.1 g, Fat 3.2 g, Fiber 26.8 g, Protein 24.1 g, SaturatedFat 0.4 g, Sodium 1706 mg, Sugar 13.2 g

FRENCH LENTIL AND MUSHROOM SOUP



French Lentil and Mushroom Soup image

This simple French Lentil and Mushroom Soup recipe is simmered with a cozy blend of veggies, herbs and greens. It's healthy yet hearty, naturally vegan and gluten-free, and total French-inspired comfort food.

Provided by Ali

Time 1h

Number Of Ingredients 13

1 tablespoon olive oil
2 large leeks (white and light green parts only), halved and sliced*
2 celery stalks, diced
1 pound baby bella mushrooms, sliced
5 large cloves garlic
2/3 cup dry white wine
8 cups vegetable stock
4 sprigs fresh thyme*
2 bay leaves
2 cups French lentils, rinsed and drained
3 large handfuls of baby spinach (or chopped kale or collard greens)
2 tablespoons balsamic vinegar
fine sea salt and freshly-cracked black pepper

Steps:

  • Heat the olive oil in a large stockpot over medium-high heat. Add the leeks, celery, mushrooms, and sauté for 6-8 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring occasionally. Pour in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.
  • Add in the vegetable stock, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a simmer. Add in the lentils and stir to combine. Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.
  • Remove and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt, black pepper, and/or extra balsamic you think is needed.
  • Serve the soup warm,* garnished with an extra crack of black pepper (I also sprinkled some microgreens on top of mine), and enjoy!

PORTABELLA MUSHROOM SOUP



Portabella Mushroom Soup image

Make and share this Portabella Mushroom Soup recipe from Food.com.

Provided by PalatablePastime

Categories     Vegetable

Time 45m

Yield 8 serving(s)

Number Of Ingredients 13

4 tablespoons unsalted butter
2 leeks, white and light green parts only, halved lengthwise and thinly sliced
1 large onion, chopped
3 large portabella mushrooms, dark gills scraped out, mushrooms chopped
3 tablespoons all-purpose flour
1 1/2 teaspoons dried thyme leaves
1 bay leaf
6 cups low sodium chicken broth
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon pepper
1 cup heavy cream
1/4 cup chopped fresh parsley

Steps:

  • Saute the leeks and onions in butter in a large pot over medium heat, stirring constantly, until tender; about 2-3 minutes.
  • Lower heat, add the mushrooms, and cook about 10 minutes longer, covered, stirring occasionally.
  • Raise heat to medium, stir in the flour, and cook for 2-3 minutes, then add the thyme, bay leaf, broth, salt, sugar, and pepper.
  • Simmer, partially covered, for about 10 minutes.
  • Cool the soup slightly; discard the bay leaf; then puree the soup in batches in a blender or food processor.
  • Return the pureed soup to the pan and add the cream.
  • Cook over low heat until just heated through, but do not boil.
  • Adjust seasonings if necessary, and serve garnished with parsley.

MUSHROOM AND LENTIL SOUP



Mushroom and Lentil Soup image

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.

Provided by rosemere

Categories     Lentil

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

1 large onion, chopped
1 tablespoon olive oil
5 cups stock
8 ounces mushrooms, sliced
1 carrot, diced
1/2 cup dried lentils
1 teaspoon dried rosemary
1 bay leaf

Steps:

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

Nutrition Facts : Calories 99.5, Fat 2.6, SaturatedFat 0.4, Sodium 11, Carbohydrate 14.3, Fiber 6, Sugar 2.6, Protein 5.7

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