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French Lentil and Mushroom Soup

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A hearty, earthy French lentil and mushroom soup made with tender green lentils, sautéed mushrooms, aromatic vegetables, and fresh herbs — a cozy, protein-packed vegan meal.

Ingredients

Scale
  • 2 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced
  • 8 oz cremini or button mushrooms, sliced
  • 1 1/2 cups French green lentils (lentilles du Puy), rinsed
  • 6 cups vegetable broth
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tbsp balsamic vinegar
  • Salt and black pepper, to taste
  • 2 tbsp fresh parsley, chopped, for garnish

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5-7 minutes until vegetables are softened.
  2. Add garlic and cook for 1 minute more.
  3. Add mushrooms and cook for another 5-6 minutes until they release their moisture and begin to brown.
  4. Stir in lentils, vegetable broth, thyme, and bay leaf. Bring to a boil, then reduce heat to a simmer.
  5. Cover and cook for 30-35 minutes, or until lentils are tender.
  6. Remove bay leaf. Stir in balsamic vinegar, and season with salt and pepper to taste.
  7. Garnish with chopped fresh parsley before serving.

Notes

  • Use French green lentils (lentilles du Puy) for best texture — they hold their shape well.
  • Add a splash of dry white wine for extra depth of flavor.
  • Leftovers keep well in the fridge for up to 4 days.

Nutrition

Find it online: https://ukfinda.com/french-lentil-and-mushroom-soup/