Vegetarian Lentil Soup with Crushed Tomatoes and Mushrooms

canned tomatoes

🥗Healthier: fresh tomatoes

💰Cheaper: crushed tomatoes

Fresh tomatoes enhance flavor, while crushed tomatoes are often less expensive.

vegetable broth

🥗Healthier: water

💰Cheaper: homemade broth

Water is a low-calorie option, and homemade broth can save money.

Place a 16 ounce bag of lentils into a bowl, look them over and discard any that may look bad, then fill the bowl with water and rinse the lentils, then drain them and set the bowl aside.

Wash, peel, cut, and dice all of your vegetables; rinse off a handful of baby spinach and set that aside; slice 8 ounces of mushrooms.

Dice 2 stalks of celery.

Dice 2 to 3 carrots.

Dice a small to medium sized onion.

Mince 4 cloves of garlic.

Place 3 tablespoons of butter in a large pot and add in 3 tablespoons of olive oil.

Add the mushrooms into the pot.

Add in the diced onion and allow that to sauté until you see some color in the mushrooms and the onions.

Add in the diced carrots and celery.

Add in the minced garlic and mix that all together; allow that to cook on medium for about 20 minutes.

Add in 2 cups of vegetable broth along with 26 ounces of crushed tomatoes.

Add in 1 teaspoon of black cracked pepper, 1 teaspoon of salt, and 2 teaspoons of garlic powder; then add in 4 to 5 sprigs of thyme.

Add in the lentils, stir, and cover; allow it to cook for about an hour or until the lentils have softened.

After about an hour, remove the thyme; if the soup has gotten a little too thick, add some more water and salt.

Once the lentils have cooked, add in the scallions and then the baby spinach.

Sprinkle the soup with a little pecorino romano cheese and serve with a slice of italian bread.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary