Lentil Soup with Mushrooms

Lentil Soup with Mushrooms

A thick soup of meaty French lentils that will warm you up on cool, damp nights.

8 servings
Preparation 15 min
Cooking 30 min

190 calories per serving 


1 1/4 cup green du Puy lentils (dried), or green lentils , rinsed and drained   220 g
4 g dried (porcini) mushrooms   2 tbsp
1 onions, coarsely chopped   200 g
2 cloves garlic, crushed    
12 button (white) mushrooms, thinly sliced   170 g
1 stalk celery, cut into small dices   70 g
2 1/2 sweet potatoes, peeled and cut into cubes   440 g
3 tomatoes, Roma type, seeded and diced   220 g
2 tbsp olive oil   30 mL
3/4 tsp paprika   2 g
2 1/4 tsp dried oregano   2 g
2 bay leaf   0.4 g
3 cups chicken broth   750 mL
1 2/3 cup water   420 mL
1/4 cup red wine   65 mL
1 pinch salt [optional]   0.1 g
  ground pepper to taste    

Before you start

It is not necessary to soak the lentils in advance.


  1. Rinse and drain the lentils, then set aside. In a small bowl, soak the porcini mushrooms in ½ cup of warm water until softened, about 10 min.
  2. Meanwhile, prepare the vegetables: Coarsely chop the onion; mince or press the garlic; thinly slice the mushrooms; dice the celery; peel the sweet potatoes then cut them into small cubes; seed and dice the tomatoes.
  3. In a pot, sauté the onion and garlic in the olive oil over medium heat about 3 min. Add the sliced mushrooms and continue to sauté 3-4 min. Add the celery, sweet potatoes, porcini mushrooms with their liquid, lentils, water and broth. Stir in the paprika, oregano and bay leaves. Bring to a gentle boil, reduce the heat, cover and simmer for 30 min or until the lentils and sweet potatoes are tender.
  4. Add the fresh tomatoes and wine, then simmer for a couple minutes. Adjust the seasoning and serve.


The soup keeps up to 1 week in the refrigerator or up to 3 months in the freezer.

Nutrition Facts Table

Nutrition Facts

per 1 serving (290g)


% DV*

* DV = Daily Value




3 g

5 %

Saturated 0.4 g
+ Trans 0 g

2 %


0 mg


290 mg

12 %


31 g

10 %


6 g

23 %


6 g


9 g

Vitamin A

90 %

Vitamin C

25 %


4 %


25 %

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Servings of Canada's Food Guide

1 serving of this recipe is equivalent to:

Vegetables and Fruit: serving
Grain Products: 0 serving
Milk and Alternatives: 0 serving
Meat and Alternatives: ½ serving

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Free :
Added Sugar, Cholesterol, Trans Fat
Low :
Saturated Fat
Source of :
Selenium, Vitamin B2, Vitamin C, Vitamin E, Vitamin K
Good source of :
Copper, Fibre, Magnesium, Niacin, Pantothenic Acid, Phosphorus, Vitamin B1, Vitamin B6, Zinc
Excellent source of :
Folacin, Iron, Manganese, Potassium, Vitamin A
Diet-related health claims :

More info

This recipe is in the following categories: Beans/Legumes | Vegetables | Soups | Heart-healthy | High Fibre | High Iron | Kosher | Low Cholesterol | Low Saturated Fat | French

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