What kind of oil is best for frying the aromatics in this recipe?

The recipe specifically used coconut oil for frying the onion, garlic, and ginger, but you can use any neutral oil suitable for sauteing.

Can I adjust the amount of ginger and garlic in this lentil soup?

Yes, the recipe calls for 6 cloves of garlic and 2-3 thumb-sized pieces of ginger, but you can certainly adjust these amounts to suit your personal preference for a milder or stronger flavor.

How should I store leftover Red Lentil and Mushroom Soup?

Once cooled, store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. This soup also freezes well for longer storage.

What's the best way to serve this blended lentil and mushroom soup?

Serve this soup warm, seasoned with salt and pepper to taste. You could also garnish it with fresh herbs like cilantro or a swirl of plant-based cream for extra richness.

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

JM By: Jenny Marie

Author Bio

Hi, my name is Jenny! I am a thirty-something human female from Manchester in the... Read More

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A creamy, blended red lentil and mushroom soup with visible flecks of ginger and garlic, served warm in a rustic bowl.

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

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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,... Read More

Ingredients You Need for Red Lentil and Mushroom Soup with Garlic and Ginger [Vegan]

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

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How to Prepare Red Lentil and Mushroom Soup with Garlic and Ginger [Vegan]

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.
Stir in the lentils, add the stock and let simmer for around 15-20 minutes, until the lentils are cooked.
Blend and serve! Add salt & pepper to taste.