Lentil Soup with Mushrooms
Description
Packed with fiber and protein, this flavorful vegan lentil soup with mushrooms is not only good for you, but also quick and easy to make.
Ingredients
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1 bell pepper, sliced
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2 roma tomatoes, halved
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1/2 medium onion, halved
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1 clove garlic
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6 cups water
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2 cups brown lentils
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1 teaspoon dried basil
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1 teaspoon Italian seasoning
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salt and ground black pepper to taste
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1 tablespoon extra-virgin olive oil
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16 ounces sliced fresh mushrooms
Directions
1
Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
2
Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.