Y’all know how much I love cooking, but vegan food is a real passion of mine. That’s why I’m excited to share this creamy vegetarian lentil-mushroom soup recipe with you today. This dish is perfect for a cold winter day, when you’re in the mood for something hearty and comforting.

Not only is this recipe delicious, but it’s also affordable using ingredients that you can easily find at your local grocery store. It’s also packed with fresh vegetables and plant-based protein from the lentils and mushrooms.

Whether you’re already a vegan or just looking to incorporate more plant-based meals into your diet, this creamy lentil-mushroom soup won’t disappoint. So let’s roll up our sleeves and get to cooking!

Why You’ll Love This Recipe

My dear reader, let me tell you – this creamy vegetarian lentil-mushroom soup recipe is unlike any other soup you’ve ever tasted. Not only is it rich in flavor and filling, but it’s also vegan and dairy-free, making it the perfect addition to your healthy eating habits.

The combination of mushrooms and lentils results in a hearty and satisfying soup that is perfect for veggie-lovers or those who just want to try something new. The earthy flavors of mushrooms are perfectly paired with the nutty taste of lentils, resulting in a unique blend that will tantalize your taste buds.

Furthermore, this recipe is incredibly easy to make with minimal ingredients readily available at your local grocery store. You can whip up a batch in less than 30 minutes, making it ideal for busy weekday dinners or weekend meal prep.

This lentil-mushroom soup is also adaptable to different substitutions and variations – you can add more vegetables, switch out the type of lentils or even use a different type of mushroom. It’s entirely up to you!

But wait, there’s more! The creamy texture of this soup comes from plant-based ingredients like vegetable broth or bouillon granules and sour cream substitute. Giving you a guilt-free option if you’re looking to cut down on dairy while keeping that creamy goodness.

So go ahead and give this vegan lentil-mushroom soup recipe a try, I assure you won’t be disappointed! Whether you’re on a budget or simply looking for healthy meal ideas that stand out, this recipe ticks all the boxes.

Ingredient List

Picture a steaming bowl of lentil-mushroom soup, perfect for a cool autumn day.

Let’s get the ingredients

Here are the ingredients you will need to make this creamy vegetarian lentil-mushroom soup recipe:

Dry lentils: 1 1/2 cups of any variety of lentils you prefer.
Vegetable broth: 4 cups. You can use store-bought or homemade vegetable broth for this recipe.
Mushrooms: 1 pound of cremini mushrooms, sliced. You can also use white mushrooms or any mushroom variety you like.
Onion: 1 medium yellow onion, diced small.
Garlic: 2 cloves of garlic, minced.
Celery: 2 medium celery stalks sliced.
Carrots: 2 medium carrots sliced.
Olive oil: 2 tablespoons of olive oil.
Bay leaves: 2 bay leaves.
Fresh thyme: 1 tablespoon of fresh thyme or you could use dry thyme.
Mushroom soup mix: 1 tablespoon. To make it vegan, choose a vegan mushroom soup mix.
Salt and pepper: To taste. around ½ teaspoon salt and a pinch of black pepper should suffice.

Note: Don’t worry! All these ingredients won’t blow your budget! This recipe is from the “Budget Bytes” series.

The Recipe How-To

Your lunchtime just got a whole lot better with this hearty vegetarian soup.

Now let’s dive into the exciting part – how to make this Creamy Vegetarian Lentil-Mushroom Soup!

Ingredients:

2 tablespoons of olive oil
1 onion, diced
2 cloves garlic, minced
1 pound of cremini mushrooms, sliced
2 medium sized carrots, diced small
2 stalks of celery, diced small
1 ½ tsp. of vegetable bouillon granules
4 cups of water
1 cup of dry lentils
2 Bay leaves
A few sprigs of fresh thyme
Salt and freshly ground black pepper

Instructions:

Heat a large stockpot over medium heat.
Add the olive oil and allow it to warm up for a few seconds.
Carefully add in the diced onion and let it cook for about two minutes, stirring occasionally.
Add the minced garlic and cook until fragrant, about one minute.
Next, stir in the sliced mushrooms and cook until they are soft, about five minutes. If the pot starts to become dry, add a few more teaspoons of oil.
Add in the diced carrots and celery, cook for an additional five minutes or until both vegetables have softened.
Pour in the vegetable broth or dissolved vegetable bouillon granules into the pot and stir well.
Carefully pour in four cups of boiling water followed by one cup of uncooked, rinsed LENTILS.
Mix in two bay leaves, several sprigs of thyme, and a pinch each of salt and pepper.
Bring the soup to a boil then reduce the heat to low-medium so that it simmers ahead (rather than bubbles). Cover with a partially open lid or lifted up lid to allow some steam/heat to escape.
Simmer until lentils are soft but still hold their shape – approximately 20 minutes should do it (otherwise, keep simmering for another 5 mins). Remove bay leaves and thyme sprigs.
Take off from heat and then blend mixture slowly using an immersion blender until the soup is smooth creamy consistency without any remaining lumps or pieces.

Enjoy your delicious bowl of creamy lentil-mushroom soup!

Substitutions and Variations

Sometimes all you need is a warm bowl of soup and a cozy blanket – this recipe has got you covered.

Now, if you’re looking to shake things up a bit with this creamy vegetarian lentil-mushroom soup recipe, there are certainly some possible substitutions and variations that could add even more flavor and texture to the pot.

First, let’s talk about the mushrooms. While this recipe calls for cremini mushrooms, you can actually experiment with different types of mushrooms, such as white mushrooms or even shiitake mushrooms. Each type of mushroom brings its own unique flavor profile to the dish. You might find that one type of mushroom resonates particularly well with your taste buds.

If you don’t have vegetable bouillon granules on hand, you can use vegetable broth instead by skipping the water and bouillon granules and adding 4 cups of vegetable broth to the pot instead.

Now let’s get into some variations. If you want to add some greens to the mix, try tossing in a few handfuls of leafy spinach or kale towards the end of the cooking process. This will boost the nutritional value of the soup and give it a pop of color.

For those who want a heartier soup, try adding potatoes, sweet potatoes or butternut squash into the pot. These starchy vegetables will make for a more substantial meal.

If you like a tangy twist in your soup, add one tablespoon of lemon juice at the end of cooking—it’ll bring out all those great earthy flavors.

For those who need more protein in their diet, try incorporating in red lentils or green lentils into the recipe; they go really well with mushrooms and create lovely textures altogether.

Lastly – if you’re aiming for an intentionally meat-like texture and flavor in your soup —there are many vegan meat substitutes out there that could be excellent in this recipe. From TVP (textured vegetable protein) to seitan (wheat gluten), there are many meat alternatives that would work well as an addition in this delicious vegetarian soup.

The possibilities are endless when it comes to customizing this recipe to your liking, so feel free to play around with these substitutions and variations until you find your perfect bowl!

Serving and Pairing

Lentils are a staple in many vegetarian diets, and this soup recipe is a great way to use them.

Well, my dear friends, now that you have a steaming bowl of creamy vegetarian lentil-mushroom soup simmering on your stove, it’s time to think about serving and pairing. This scrumptious soup packs a heck of a punch in both flavour and texture departments. So how do we pair it up to make the perfect meal?

I would suggest serving this soup with some warm crusty bread on the side. I can’t think of anything more comforting than dipping some crusty bread in a bowl of hot and satisfying soup. You could even try baking your own bread rolls for added freshness.

If you’re looking for something green to accompany your soup, try a simple side salad made with mixed greens, cherry tomatoes, and diced cucumbers, topped with a tangy vinaigrette. That will balance the richness of the soup and add a crisp fresh note.

Another great idea is to sprinkle some chopped parsley or fresh thyme over your steaming bowl of lentil-mushroom goodness. This will add an aromatic aroma to your dish and whisk your taste buds away.

As for drinks, personally I love to have tea with my soup. A good cup of black or green tea complements the earthy flavour profile of this dish quite well. However, if you’re more of a juice person, try drinking apple cider or pomegranate juice which will work nicely against the backdrop of the lentils.

Lastly, don’t forget to share these yummylicious Lentil Mushroom soups with your friends and family as it is sure to leave them licking their fingers craving for more!

Make-Ahead, Storing and Reheating

With fresh herbs and vegetables, this soup is not just delicious but also packed with nutrition.

Well now, if you want to save some time, you can prepare this creamy vegetarian lentil-mushroom soup ahead of time and store it for later use. It’s a particularly great option for busy days or when you just don’t feel like doing too much cooking. One thing to keep in mind though is that this soup thickens up as it cools, so you may need to add a bit of water or vegetable broth upon reheating.

To make ahead: Simply follow the recipe as directed and let the soup cool down to room temperature. Transfer the soup to an airtight container and refrigerate for up to four days or freeze for up to three months.

To reheat: For the stovetop method, transfer the desired amount of soup to a pot and heat over medium-high heat until heated through, stirring occasionally. For the microwave method, place the desired amount of soup in a microwave-safe bowl and heat for 2-3 minutes or until heated through.

Now let’s talk about how to store leftovers: If you have any leftovers, store them in an airtight container in the refrigerator for up to four days. You can also freeze your leftovers if you won’t be able to eat them within this time period. To freeze the soup, transfer it to freezer-safe bags or containers, and store for up to three months.

When you’re ready to enjoy your frozen lentil-mushroom soup, simply thaw it out either overnight in the fridge or within quick time in the microwave or over low heat on the stove top.

But please note that dairy-free sour cream is not suitable for freezing, so if you’ve added it as a topping — which I highly recommend — add it fresh upon serving or after reheating your soup.

Overall, this creamy vegetarian lentil-mushroom soup is a delicious meal that can save both your time and budget whilst satisfying your palate buds anytime you need them satisfied!

Tips for Perfect Results

Satisfy your appetite with a rich and creamy bowl of lentil-mushroom soup.

Now, let’s get to the tips that will help you nail the creamy vegetarian lentil-mushroom soup recipe.

Firstly, to intensify the mushroom flavor, you can use dried mushrooms along with fresh ones. You can add them to a pot of hot water and stir around a bit until they soften. Drain and chop the mushrooms and use them in your recipe like you would with fresh mushrooms.

Secondly, if you are short on time, you can cook the lentils in advance and store them in an air-tight container in the refrigerator for up to three days. This way, when you are ready to make the soup, all you need to do is add them to the rest of the ingredients and let them cook.

Thirdly, one of the secret ingredients of this recipe is vegetable bouillon granules. They add depth and richness of flavor to soups and stews. You can find this ingredient at most grocery stores.

Fourthly, take some time to clean the mushrooms before slicing them. Use a damp paper towel or a soft-bristled brush to remove any dirt or debris.

Lastly, when making this soup, it is better to err on the side of too much liquid rather than too little because lentils and mushrooms have a tendency to absorb liquid as they cook. So keep some extra vegetable broth or water handy just in case you need to add more liquid later.

Follow these tips, and your creamy vegetarian lentil-mushroom soup will turn out fantastic every time!

FAQ

Now that you’ve learned the ins and outs of making this creamy vegetarian lentil-mushroom soup, you might be wondering about specific questions regarding the recipe. Here are some frequently asked questions (FAQs) to help you tailor the recipe and improve your understanding of it.

Do I need to rinse lentils before making soup?

For this recipe, it’s important to start with fresh lentils that have been rinsed to remove any impurities. Be sure to rinse them thoroughly before cooking. As for the vegetables, it’s best to chop them up into evenly sized pieces, particularly for the soffrito. This way, they will cook evenly and you won’t end up with a mix of mushy and crunchy veggies in your final dish.

How do you thicken creamy mushroom soup?

To achieve a thicker consistency for the soup, a corn starch slurry can be added. Simply combine one tablespoon of corn starch with one tablespoon of cold water and mix well. This mixture can then be poured into the soup just before adding the cream. As you stir, the soup will begin to thicken. It may take a few minutes to reach the desired consistency, but if needed, the process can be repeated until the soup is thick enough.

How does Gordon Ramsay make lentil soup?

To start making this delectable dish, I suggest that you first fry the onion and garlic until they have a golden-brown color. This should typically take a few minutes depending on the heat. Once that’s done, it’s time to add in the spices and tomato puree. Let everything fry for a couple of minutes to bring out the flavors.

Now that your mixture is smelling fragrant, add in the lentils and stock. The dish will need to simmer for 25 – 30 minutes to ensure the lentils cook perfectly. Keep an eye on the mixture while constantly stirring to prevent sticking or burning. If you like, you can puree a little bit to get a smoother texture.

This aromatic and savory vegan dish is sure to be a hit and goes great with rice or naan.

What makes mushroom soup taste better?

When making mushroom soup, incorporating thyme, crushed red pepper flakes, and bay leaves can enhance the flavor.

Bottom Line

Well, there you have it folks! This creamy vegetarian lentil-mushroom soup recipe is a must-try for anyone looking for a hearty, healthy, and delicious meal that’s packed with flavor.

With just a few simple ingredients and some easy-to-follow steps, you can whip up a batch of this soup in no time. And with the many substitutions and variations available, you can tailor it to fit your dietary needs and preferences.

Whether you’re vegan or not, this creamy lentil-mushroom soup recipe will undoubtedly satisfy your taste buds. It’s perfect for a cozy meal at home or as part of your weekly meal-prep routine.

So go ahead and give this recipe a try – I guarantee that you’ll fall in love with it just as much as I have. Happy cooking!

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Jolo

Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.

Healthy and Hearty Lentil Mushroom Soup Recipe