Mushroom, Lentil, and Potato Soup
Description
Put together this quick and easy vegan soup full of mushrooms, lentils, potatoes, parsley, and fennel on a cold night for a satisfying meal.
Ingredients
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2 tablespoons olive oil
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1 small onion, chopped
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4 large fresh mushrooms, chopped
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1 Yukon Gold potato, diced
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1/2 cup dry brown lentils
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1 clove garlic
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2 tablespoons chopped fresh parsley
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2 tablespoons chopped fennel greens
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1/2 teaspoon salt
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1/2 teaspoon ground black pepper
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1/4 teaspoon cayenne pepper, or to taste
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1/4 teaspoon ground turmeric, or to taste
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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.