Mushroom and Lentil Soup

This Mushroom and Lentil Soup is a hearty and nourishing Lebanese dish that combines earthy mushrooms with protein-rich lentils, creating a delightful balance of flavors. Perfect for a cozy meal, it's both satisfying and packed with nutrients.

Ingredients

• Olive oil - 2 tablespoons
• Onion - 1 medium, diced
• Garlic - 2 cloves, minced
• Carrot - 1 medium, diced
• Celery - 1 stalk, diced
• Mushrooms (button or cremini) - 200 grams, sliced
• Dried green lentils - 100 grams, rinsed and drained
• Vegetable broth - 750 ml
• Cumin - 1 teaspoon
• Coriander - 1 teaspoon
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Lemon juice - 1 tablespoon
• Fresh parsley - 2 tablespoons, chopped (for garnish)

Steps

1. In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.
2. Stir in the minced garlic, diced carrot, and diced celery, cooking for another 3-4 minutes until the vegetables start to soften.
3. Add the sliced mushrooms to the pot and cook for an additional 5 minutes, until they are tender.
4. Stir in the rinsed lentils, vegetable broth, cumin, coriander, salt, and black pepper. Bring to a boil.
5. Reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are cooked through.
6. Once cooked, stir in the lemon juice and adjust seasoning if necessary.
7. Serve hot, garnished with fresh parsley.

Nutrition

• Calories: 300
• Protein: 18 g
• Carbs: 45 g
• Fiber: 15 g
• Sugar: 5 g
• Sodium: 600 mg
• Cholesterol: 0 mg
• Total Fat: 8 g
• Saturated Fat: 1 g
• Unsaturated Fat: 7 g
• Water: 0.75 L

Health Benefits

• High in protein, supporting muscle health and repair.
• Rich in fiber, promoting digestive health and satiety.

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