Back to Mushroom And Lentil Soup All Reviews for Mushroom And Lentil Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Read the full recipe after the video. Recipe Summary prep: 15 mins total: 50 mins Servings: 4 mushroom-lentil-soup-med107616.jpg
Ingredients Ingredient Checklist 2 tablespoons extra-virgin olive oil 5 small carrots, diced small 1 medium red onion, diced small 4 garlic cloves, minced 3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups) Coarse salt and ground pepper 9 sprigs thyme 3/4 pound brown lentils (1 3/4 cups) 2 tablespoons soy sauce 2/3 cup nonfat plain Greek yogurt, for serving
Gallery Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 50 mins Servings: 4 mushroom-lentil-soup-med107616.jpg
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 15 mins total: 50 mins Servings: 4
Recipe Summary
prep: 15 mins total: 50 mins
Servings: 4
prep: 15 mins
total: 50 mins
prep:
15 mins
total:
50 mins
Servings: 4
4
mushroom-lentil-soup-med107616.jpg
mushroom-lentil-soup-med107616.jpg
Ingredients
Ingredients
- 2 tablespoons extra-virgin olive oil 5 small carrots, diced small 1 medium red onion, diced small 4 garlic cloves, minced 3/4 pound cremini or button mushrooms, trimmed and coarsely chopped (4 cups) Coarse salt and ground pepper 9 sprigs thyme 3/4 pound brown lentils (1 3/4 cups) 2 tablespoons soy sauce 2/3 cup nonfat plain Greek yogurt, for serving
Directions
In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.
Reviews (7)
Add Rating & Review 132 Ratings 5 star values: 21 4 star values: 24 3 star values: 49 2 star values: 30 1 star values: 8
Reviews (7)
Add Rating & Review 132 Ratings 5 star values: 21 4 star values: 24 3 star values: 49 2 star values: 30 1 star values: 8
Add Rating & Review
132 Ratings 5 star values: 21 4 star values: 24 3 star values: 49 2 star values: 30 1 star values: 8
132 Ratings 5 star values: 21 4 star values: 24 3 star values: 49 2 star values: 30 1 star values: 8
132 Ratings 5 star values: 21 4 star values: 24 3 star values: 49 2 star values: 30 1 star values: 8
5 star values: 21 4 star values: 24 3 star values: 49 2 star values: 30 1 star values: 8
Martha Stewart Member Rating: 5 stars 08/24/2019 I have this unctuous blend cooking on my stove as we speak. So hearty and yummy. Martha Stewart Member Rating: Unrated 02/07/2017 I was looking for something to use up some mushrooms that were looking a little tired, and some chicken stock that was left over. "But there's no chicken stock in the recipe George" I hear you say... Hah! No-one follows the recipes properly, they always change half the ingredients and substitute Chilli powder for fennel... Plus - I'm English and we don't do cups here - I watched the video and winged it. The Sprog (14, 4" taller than me and fussy about food) came back for thirds. We shall return! Martha Stewart Member Rating: 2 stars 02/07/2014 I think this should really be called "Lentil and Mushroom" soup. I made the recipe as directed and the instructions and times were fine for me. It was a nice, fast recipe. I think the results were good--just like the picture--but I found that the ratio of lentils to vegetables was a little too high for my taste. I really couldn't taste the mushrooms at all. Next time, I will cut back the lentils and increase the mushrooms. Martha Stewart Member Rating: Unrated 11/11/2013 I made this and it was terrific. It needed more time before the lentils were softened, but once softened, it was wonderful! Big hit with my husband as well. We will be making it again. Martha Stewart Member Rating: Unrated 10/31/2013 I made this last night and also found it pretty bland. To add flavour, I added a tablespoon of cumin and a teaspoon of cayenne pepper. I also had to let it simmer for over an hour to soften the lentils. This meant adding a few more cups if water. Martha Stewart Member Rating: Unrated 12/07/2011 Made this tonight for dinner and it was a little bland. Perhaps I was light on the salt? My soup did not look anything like the pic! It never really thickened as much as the pic suggested it would. Husband was not a fan so now I have an entire pot to finish on my own! Martha Stewart Member Rating: 5 stars 12/06/2011 I only tried this recipe because my husband loves lentils and mushrooms - I am not the type of person who considers anything with soup in the title to be dinner material. This is truly addictive, especially wtih a little sea salt on top (not to mention filling and guilt-free).Martha Stewart Member
Rating: 5 stars 08/24/2019
I have this unctuous blend cooking on my stove as we speak. So hearty and yummy.
Rating: 5 stars
Rating: Unrated 02/07/2017
I was looking for something to use up some mushrooms that were looking a little tired, and some chicken stock that was left over. “But there’s no chicken stock in the recipe George” I hear you say… Hah! No-one follows the recipes properly, they always change half the ingredients and substitute Chilli powder for fennel… Plus - I’m English and we don’t do cups here - I watched the video and winged it. The Sprog (14, 4" taller than me and fussy about food) came back for thirds. We shall return!
Rating: Unrated
Rating: 2 stars 02/07/2014
I think this should really be called “Lentil and Mushroom” soup. I made the recipe as directed and the instructions and times were fine for me. It was a nice, fast recipe. I think the results were good–just like the picture–but I found that the ratio of lentils to vegetables was a little too high for my taste. I really couldn’t taste the mushrooms at all. Next time, I will cut back the lentils and increase the mushrooms.
Rating: 2 stars
Rating: Unrated 11/11/2013
I made this and it was terrific. It needed more time before the lentils were softened, but once softened, it was wonderful! Big hit with my husband as well. We will be making it again.
Rating: Unrated 10/31/2013
I made this last night and also found it pretty bland. To add flavour, I added a tablespoon of cumin and a teaspoon of cayenne pepper. I also had to let it simmer for over an hour to soften the lentils. This meant adding a few more cups if water.
Rating: Unrated 12/07/2011
Made this tonight for dinner and it was a little bland. Perhaps I was light on the salt? My soup did not look anything like the pic! It never really thickened as much as the pic suggested it would. Husband was not a fan so now I have an entire pot to finish on my own!
Rating: 5 stars 12/06/2011
I only tried this recipe because my husband loves lentils and mushrooms - I am not the type of person who considers anything with soup in the title to be dinner material. This is truly addictive, especially wtih a little sea salt on top (not to mention filling and guilt-free).
All Reviews for Mushroom And Lentil Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Mushroom And Lentil Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
