Description
This creamy lentil vegetable soup is a hearty and comforting dish made with sautéed mushrooms, fresh vegetables, brown lentils, and rich coconut milk. Packed with aromatic herbs and simmered to perfection, it’s a nutritious and satisfying meal ideal for any season.
Ingredients
Vegetables
- 16 oz. mushrooms
- 3 carrots
- 3 ribs celery
- 1 yellow onion
- 2 cloves garlic
Spices and Herbs
- 1/2 tsp dried thyme
- 1/2 tsp rubbed sage
- 1/2 tsp dried rosemary
- 1/2 tsp salt
- 1/4 tsp pepper
Other Ingredients
- 2 Tbsp cooking oil
- 1 cup brown lentils
- 3 cups vegetable broth
- 1 13.5 oz. can full-fat coconut milk
Instructions
- Prepare Mushrooms: Rinse the mushrooms thoroughly to remove any dirt or debris, then slice them into thick slices.
- Sauté Mushrooms: Heat a large soup pot or Dutch oven over medium heat, add cooking oil, sliced mushrooms, and a pinch of salt and pepper. Sauté until the mushrooms release their moisture and the water evaporates, developing a rich, savory flavor.
- Prepare Vegetables: Dice the carrots, celery, and onion, and mince the garlic while the mushrooms cook.
- Sauté Vegetables and Herbs: Add the diced carrots, celery, onion, minced garlic, dried thyme, rubbed sage, and dried rosemary to the pot. Continue to sauté until the onions turn soft and translucent, allowing the flavors to meld.
- Add Lentils and Broth: Stir in the brown lentils and vegetable broth. Increase the heat and bring to a boil. Once boiling, reduce heat to medium-low, cover with a lid, and simmer for about 20 minutes until the lentils are tender.
- Add Coconut Milk: Pour in the full-fat coconut milk, stir well to combine, and let the soup simmer for an additional 5 minutes to develop creaminess.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as preferred (around ½ tsp salt and ¼ tsp pepper used). Serve hot, optionally with bread for dipping.
Notes
- You can substitute vegetable broth with homemade broth for a richer flavor.
- Brown lentils do not require soaking but rinsing is recommended.
- For a thicker soup, simmer longer uncovered to reduce the liquid.
- This soup freezes well for up to 3 months.
- Adjust the coconut milk quantity for less creaminess or a lighter soup.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
