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mushroom lentil soup recipe vegan and vegetarian
Milica

Mushroom Lentil Soup Recipe - Crock Pot

Lentil soup is a timeless classic, offering warmth, nutrition, and incredible flavor in every spoonful.
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Course: Main Course
Ingredients Method

Ingredients
  

  • 1 cup dried lentils red, green, or brown
  • 2 tablespoons olive oil or coconut oil for a richer flavor
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 stalk of celery, diced
  • 1 cup shiitake mushrooms, sliced optional, but highly recommended
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon turmeric powder
  • 1 teaspoon dried thyme or fresh thyme sprigs
  • 1 bay leaf
  • 1 can diced tomatoes 14 oz
  • 4 cups vegetable broth or water for a lighter version
  • Salt and pepper to taste
  • Juice of ½ lemon for a touch of acidity
  • Fresh parsley or cilantro, chopped, for garnish

Method
 

Prepare the Ingredients
  1. Start by rinsing your lentils thoroughly under cold water. Lentils often contain small debris, so double-check for any impurities. Chop all your vegetables, including onions, garlic, carrots, celery, and optional shiitake mushrooms, to streamline the cooking process.
Sauté the Aromatics
  1. Heat olive oil in a large soup pot over medium heat. Add the chopped onions and garlic, stirring frequently for about 3 minutes. Allow them to soften and release their aroma. Toss in the carrots and celery, cooking for an additional 5 minutes until they begin to caramelize slightly.
  2. If you’ve decided to include shiitake mushrooms, now is the time to add them. Stir them into the pot, letting them brown lightly. The mushrooms will infuse the soup with a deep, umami flavor.
Add the Spices
  1. To deepen the flavor, stir in ground cumin, smoked paprika, turmeric powder, and thyme. Cook the spices for 1 minute, allowing them to bloom and coat the vegetables evenly. This step amplifies the aromatic base of your soup.
Incorporate the Lentils and Tomatoes
  1. Add the rinsed lentils to the pot, followed by the canned diced tomatoes. Stir everything well to combine. The tomatoes bring acidity and sweetness, balancing the earthy flavors of the lentils and spices.
Pour in the Broth
  1. Gradually pour in the vegetable broth, stirring as you go. Add the bay leaf, and bring the soup to a gentle boil. Once it boils, reduce the heat to a simmer. Cover the pot with a lid, leaving it slightly ajar to let steam escape.
Simmer and Stir
  1. Allow the soup to simmer for 25–30 minutes, stirring occasionally. The lentils should become tender yet retain their shape. If the soup thickens too much, add a splash of water or broth to reach your desired consistency.
Adjust the Seasoning
  1. Taste the soup and adjust the seasoning with salt and pepper. For an extra depth of flavor, squeeze fresh lemon juice into the pot. The citrus will brighten the dish and enhance its complexity.
Serve and Garnish
  1. Ladle the soup into bowls, removing the bay leaf beforehand. Garnish each serving with a sprinkle of fresh parsley or cilantro. If you enjoy spicy food, add a pinch of red chili flakes on top for a fiery kick.