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mushroom lentil soup

Mushroom Lentil Soup

With Love, Melissa
This hearty plant-based soup is the perfect comfort food for cold days.
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Dinner, Main Course
Servings 6 Servings


  • 1 Large Onion, chopped
  • 4+2 Medium Carrots, chopped & separated
  • 3 Cloves Garlic, minced
  • 2 Tbsp + 2 Tsp Fresh Rosemary, chopped & separated
  • 2 Tbsp Fresh Parsley, chopped
  • 1 Cup + ½ Cup Red or Golden Lentils, separated
  • 6-8 Cups Low-Sodium Vegetable Stock
  • 8 Oz Baby Bella Mushrooms, coarsely chopped
  • 1-2 Tbso Olive or Avocado Oil
  • Salt & Pepper
  • *Optional Chopped Parsley for Garnish


  • Put a large pot on low to medium heat with olive oil. Add chopped onion, carrots (4), and minced garlic. Saute about 10 minutes, stirring frequently.
  • Add fresh rosemary (2 tbsp), parsley, and lentils (1 cup). Add 6 cups of stock. Bring to a boil, then reduce to low and simmer about 20-25 minutes.
  • While the soup is simmering, fill a small pot with water about halfway and bring to a boil. Add lentils and boil for about 20 minutes. Test to see if they are soft. Drain through a colander to get rid of the water and set aside.
  • In a large skillet saute chopped carrots for about 5 minutes. Then add chopped mushrooms and saute another 5 minutes until mushrooms are browned slightly. Add rosemary (2 tsp) and take off heat. Set aside.
  • Once soup is done simmering blend together in pot with an immersion blender until it is mostly smooth (or scoop into a normal blender). Add sauteed veggies and cooked lentils and mix together.
  • Add salt and pepper to taste and some more rosemary or parsley, if you think it needs some more herbs. If the soup is too thick for you, you can heat the leftover stock on the stove or in the microwave, then add until the consistency is to your liking.
  • Garnish with fresh parsley and cracked pepper. Enjoy with a plant-based grilled cheese.
Keyword Herbs, Lentils, Mushrooms, Plant-Based, Vegan