How long does hearty two-lentil soup with mushrooms [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze hearty two-lentil soup with mushrooms [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make hearty two-lentil soup with mushrooms [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is hearty two-lentil soup with mushrooms [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does hearty two-lentil soup with mushrooms [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

10.6K Views 11 years ago

Hearty Two-Lentil Soup With Mushrooms
[Vegan]

LK By: Lauren Krohn

Author Bio

Lauren Krohn is a nutritional consultant with expertise in plant-based nutrition. Lauren teaches nutrition classes... Read More

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Hearty Two-Lentil Soup with Mushrooms [Vegan, Gluten-Free]

104

6 cups

Dairy Free

Serve this hearty soup with with greens, baked sweet potatoes, squash or brown rice and you’ll have a perfect meal packed with nutrition. But you’ll be more impressed with the robust flavor than you might be with the health benefits. We’re talking savory, subtly smoky with umami taste from the... Read More

Ingredients You Need for Hearty Two-Lentil Soup With Mushrooms [Vegan]

1 teaspoon olive oil
1 small onion, diced
2 cloves garlic, minced
1/2 teaspoon cumin
Several generous grinds fresh black pepper
2 grinds pink salt
2 bay leaves
1 cup green lentils
1/4 cup small red lentils
3 carrots, chopped
1/2 to 1 package Crimini mushrooms, sliced
4 cups vegetable broth
2 tablespoons nutritional yeast

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How to Prepare Hearty Two-Lentil Soup With Mushrooms [Vegan]

Preheat a large pot over medium heat. Saute the onion in olive oil with a grind of pink salt for about one minute.
Add the garlic, cumin, pepper and salt and saute for another minute.
Add the green lentils, bay leaves and vegetable broth. Cover the pot and bring to a boil (you’ll want to remain around medium heat but still a rolling boil. Make sure the heat’s not up to the boil-over range!) Stir occasionally for about 20 minutes, until the lentils have softened a bit.
Lower the heat to a simmer. Cook for about 5 more minutes.
Add red lentils, carrots and mushrooms. Continue simmering. The soup will be done in 5-10 mins so check carrots and lentils for done-ness after 5 minutes. The red lentils should fall apart, but the green ones should just soften.
Add nutritional yeast, stir and if you have the patience, let the soup sit for about 10 minutes for flavor-melding potential. But if that aroma has you drooling, dig right in.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.