Mushroom, Lentil, and Potato Soup

Mushroom, Lentil, and Potato Soup

by Tracy Castillo 6 months ago
5 (1)
50 minutes
368.3 kcal
46.1 g carbs
Description

Delicious, easy, vegan meal. Great for a cold day!

Ingredients
  • 2 tablespoons olive oil
  • 1 small onion, chopped
  • 4 large fresh mushrooms, chopped
  • 1 Yukon Gold potato, diced
  • ½ cup dry brown lentils
  • 1 clove garlic
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fennel greens
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cayenne pepper, or to taste
  • ¼ teaspoon ground turmeric, or to taste
  • 3 cups water
Directions
  1. 1. Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.
Nutrition Facts
serving: 2 servings
calories: 368.3 kcal
carbohydrates: 46.1 g
protein: 15.8 g
saturated fat: 2 g
sodium: 607.9 mg
fiber: 17.2 g
sugar: 3.3 g