Hearty Lentil And Mushroom Soup
This delicious vegan lentil and mushroom soup is the perfect meal for a cold winter day. Packed with nutrients and flavor, it's sure to satisfy your taste buds!
Ingredients
- 1 tablespoon olive oil
- 1 yellow onion diced
- 2 carrots diced
- 1 lb mushrooms sliced (any variety)
- 2 cloves garlic minced
- ½ cup white wine
- 1 teaspoon thyme
- ¼ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- 1 ½ cups brown lentils
- 1 bay leaf
- 1 tablespoon miso paste
- 6 cups vegetable broth
- 2 cups kale roughly chopped
- 1 (15) oz can light coconut milk
Instructions
- Add the olive oil to a large pot or dutch oven and heat over medium heat.
- Sauté the diced onion, carrots, celery and mushrooms over medium heat for about 10 minutes.
- Add the minced garlic, thyme, red pepper flakes and salt. Sauté for 2-3 minutes until aromatic and garlic begins to brown.
- Add the wine and scrap off any bits stuck to the bottom of the plan. Let the wine cook off until it is almost gone (about 3 minutes).
- Add the lentil, bay leaf and vegetable broth. Bring the soup to a boil, cover with a lid and reduce the heat to low. Simmer for 15-20 minutes until the lentils are cooked.
- Scoop out ½ cup of broth and add it to a small bowl. Mix the miso paste in the small bowls of broth until dissolved.
- Stir in the miso mixture and coconut milk into the soup. Taste and adjust seating as needed.
- Serve with crusty bread or air fryer crostini and enjoy!
Notes
Note: use your favorite mushroom varieties in this soup! I like to use a combination of baby bella mushrooms and shiitake mushrooms.
Tip: don't add the salt or spices until after the mushrooms have cooked for 8-10 minutes. This will help prevent the mushrooms from becoming rubbery or difficult to eat.
Variations:
- Add in 1 cup of cooked grains such as quinoa, barley, wild rice or farro.
- Stir in 2 cups of greens such as kale or spinach.
- Without coconut milk - swap in plant-milk, regular milk or veggie broth.
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