This vegan soup is hearty, flavorful and comforting. It features brown lentils, mushrooms, fennel, sage and a blend of spices that give it a rich and savory taste. You can make it in one pot and enjoy it with some crusty bread or over-mashed potatoes. Watch the video to see how easy it is!
Ingredients
- yellow onions
- celery
- fennel bulb
- garlic
- fresh sage
- red pepper flakes
- ground anise seeds (or use ground fennel seeds)
- smoked paprika
- salt and pepper
- dried oregano
- mushrooms
- dried brown lentils
- vegetable broth
The spices and herbs in this soup create a delicious synergy of flavor that reminds me of Italian sausage, but without any meat. The lentils add protein and texture, while the mushrooms give it a meaty and earthy flavor. The fennel and sage add a fresh and aromatic touch.
Instructions
- Thinly slice and chop the onions and add them to a large soup pot with some olive oil. Cook over medium-high heat for about 20 minutes, stirring occasionally, until they start to brown and caramelize. This will add a lot of depth to the soup.
- While the onions are cooking, chop the fennel, celery, garlic and mushrooms. You want to chop the mushrooms roughly in small chunks to keep some texture.
- Add the chopped vegetables to the pot with the onions, along with the sage, red pepper flakes, anise, smoked paprika, oregano, salt and pepper. Stir well to combine and cook for another 15 minutes, stirring frequently, until the vegetables are soft and the mushrooms have released their juices.
- Add the lentils and vegetable broth to the pot and bring to a boil. Then lower the heat and simmer for 30 minutes, with the lid slightly ajar, until the lentils are tender.
- Taste and adjust seasoning if needed. Enjoy your mushroom and lentil soup!
Tips
- To make this soup even more flavorful, use homemade vegetable broth or add some vegetable bouillon cubes or paste to the water.
- To add some variety to this soup, you can also include some carrots or potatoes when you add the lentils.
- To serve this soup as a main course, you can spoon it over some mashed potatoes or cauliflower mash for a creamy contrast.
- To store this soup, let it cool completely and then refrigerate it in an airtight container for up to 4 days or freeze it for up to 3 months.
I hope you like this mushroom and lentil soup recipe as much as I do!
