Portobello Mushroom Lentil Soup

  • Recipe By
  • Published Jul 13th
  • Ready In50m
  • Servings8
  • Calories198
This is a very easy and flavorful lentil soup that is perfect for a cold winter day!

Portobello Mushroom Lentil Soup Ingredients

The following are the ingredients needed to make delicious Portobello Mushroom Lentil Soup for 8 servings:

  • 2 cups chopped portobello mushrooms
  • 1 green bell pepper, chopped
  • 1 small red onion, chopped
  • 1 tablespoon olive oil
  • 4 cloves garlic, chopped
  • 1 (6 ounce) can tomato paste
  • 6 cups chicken broth
  • 4 teaspoons dried basil, or to taste
  • 1 1/2 cups dried brown lentils, rinsed and drained
  • salt and pepper to taste
  • 1/4 cup cooking sherry
  • grated Parmesan cheese

Portobello Mushroom Lentil Soup Cooking Instructions

  • Prep20m
  • Cook30m
  • Ready In50m

To cook Portobello Mushroom Lentil Soup, you need about 20 minutes of preparation time. The time needed to cook this Portobello Mushroom Lentil Soup is about 30 minutes , and you can serve your Portobello Mushroom Lentil Soup within 50 minutes . The following are the steps to cook Portobello Mushroom Lentil Soup easily:

  1. 1 Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.
  2. 2 Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.

Nutrition Facts

Per Serving: 198 calories; 3.2 grams of fat; 30.7 grams of carbohydrates; 12.5 grams of protein; 3 milligrams of cholesterol; 302 milligrams of sodium.

  1. Jan 2nd 2013

    This is a fabulous soup! I was looking for a Lentil soup recipe without carrots and stumbled across this one. I was somewhat hesitant because I was concerned the mushrooms may be too overwh ...

  2. Feb 21st 2010

    This was really good! I didn't have cooking sherry, so I didn't add it. I also didn't have a green pepper, so I put in some celery, which was good! I did take some fresh, washed spinach ...

  3. Apr 17th 2009

    I've been trying a lot of lentil recipes lately because my family is trying to eat cheap and healthy meals. This is one of my favorites. I usually don't like soups very much, but I did like ...

  4. Aug 14th 2008

    substituted some water with tomato sauce as we had not tomato paste, used vegetable broth instead of chicken broth, nice simple soup that we will be making again!

  5. Nov 11th 2007

    Very good! Next time I'd use less lentils and more mushrooms. A nice, easy, satisfying soup.

  6. Oct 12th 2006

    Portobello mushrooms are hard to find where we live so when I ran across them I thought I'd try something new! So.. this soup was what I did.I have one word... BLECH! It was not even edi ...

  7. Apr 30th 2004

    Absolutely delicious and very, very easy. A nice change from the typical celery/carrot lentil soups. I used about half of the recommended amount of lentils so that it didn't get too thick ...

  8. Feb 15th 2004

    I substituted celery for the green pepper & only added a dash of basil instaed of 4 teaspoons. I used a 32 oz. box of chicken broth & a 14 oz. can. The soup gets pretty thick thoug ...

  9. Jan 9th 2004

    This is a balanced, hearty soup which will be especially popular on winter nights. I only had 4 cups of broth so mine turned out a little more like stew than soup but is quite tasty anyway. ...