This soup is a relaxing and cozy dish for chillier days! The ginger gives it a lovely ‘spicy’ kick, and there's a great peppery lentil taste. Blend the whole lot up into a very comforting thick and creamy soup! It’s super easy and comes together in no time at all, which will make it your go-to sick day recipe.

Red Lentil and Mushroom Soup with Garlic and Ginger [Vegan]

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Cooking Time



  • 1 large onion, chopped
  • 6 cloves garlic, chopped
  • 1 large chunk of ginger (2-3 ‘thumb’ sized pieces), chopped
  • 1 cup sliced mushrooms
  • 2/3 cup split red lentils
  • 3 cups vegetable stock
  • Salt & pepper to taste


  1. Fry the onion, garlic and ginger in a little oil (this recipe used coconut). When the onions are softened, add the mushrooms and wait until some of the juices are released.
  2. Stir in the lentils, add the stock and let simmer for around 15-20 minutes, until the lentils are cooked.
  3. Blend and serve! Add salt & pepper to taste.


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