Mushroom, Lentil, and Potato Soup

Name: Mushroom, Lentil, and Potato Soup recipe
Prep time: 20 min
Cook time: 50 min
Yield: 2 servings
Cuisine: Global
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

by Tracy Castillo 1 year ago

5 (1)

50 minutes

368.3 kcal

46.1 g carbs

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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. 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