Mushroom and Lentil Soup - Everyday Food with Sarah Carey

vegetable broth

🥗Healthier: homemade vegetable broth

💰Cheaper: water + bouillon

Homemade broth is fresher, while bouillon is cost-effective.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is more affordable and neutral in flavor.

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are less expensive and widely available.

lemon juice

🥗Healthier: lime juice

💰Cheaper: vinegar

Vinegar provides acidity at a lower cost.

Dice 5 small carrots into a 1/4 inch dice.

Mince 4 cloves of garlic.

Dice 1 red onion.

Heat a pot over medium-high heat and add a couple tablespoons of olive oil.

Add diced carrots, minced garlic, and diced onion to the pot and sauté until the onion is translucent and the vegetables have softened slightly, about 6 minutes.

While the vegetables are sautéing, clean and coarsely chop 12 oz of mushrooms.

Add the chopped mushrooms to the pot and sauté until they have softened and turned golden, about 8 minutes.

Add lentils (not specified how much) and 9 sprigs of thyme to the pot and stir.

Season with about a teaspoon of salt.

Pour in 7 cups of water and bring to a boil.

Reduce to a simmer and cook partially covered until lentils are tender, about 25 minutes.

Remove the thyme sprigs from the soup.

Season with soy sauce, tasting before adding more salt or pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary