Lentil Soup with Mushrooms

13 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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Preparation : 15 min Cooking : 30 min
190 calories/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] 0.2 g
ground pepper to taste [optional]

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

per 1 serving (290 g)


% 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

Net Carbs

25 g


9 g

Vitamin A

86 %

Vitamin C

26 %


5 %


26 %


This recipe is :
Diet-related health claims  :
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


1 serving of this recipe is equivalent to :
Food Group Exchanges
Starches 1 ½
Vegetables 1
Meat and Alternatives 1
Fats ½

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13 Reviews (13 with rating only) 100% would make this recipe again

My Notes

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  • 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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