Lentil Soup with Mushrooms

14 Reviews
100% would make this recipe again

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

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Ingredients

??? green du Puy lentils (dried), or green lentils, rinsed and drained ???
??? dried (porcini) mushrooms ???
??? onions, coarsely chopped ???
??? garlic, crushed ???
??? button (white) mushrooms, thinly sliced ???
??? celery, cut into small dices ???
??? sweet potatoes, peeled and cut into cubes ???
??? tomatoes, Roma type, seeded and diced ???
??? olive oil ???
??? paprika ???
??? dried oregano ???
??? bay leaf ???
??? chicken broth ???
??? water ???
??? red wine ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???

Before you start

It is not necessary to soak the lentils in advance.

Method

  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.

Observations

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

Nutrition Facts Table

per 1 serving (290 g)

Amount

% Daily Value

Calories

190

Fat

3 g

5 %

Saturated 0.4 g
+ Trans 0 g

2 %

Cholesterol

0 mg

Sodium

290 mg

12 %

Carbohydrate

31 g

10 %

Fibre

6 g

23 %

Sugars

6 g

Net Carbs

25 g

Protein

9 g

Vitamin A

86 %

Vitamin C

26 %

Calcium

5 %

Iron

26 %
More info

Claims

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

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 1
Fats ½
More info
Check out our Meal Plans for Type 2 Diabetes

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Reviews

14 Reviews (14 with rating only) 100% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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