Lenten soup with lentils and mushrooms
4 servings
30 minutes
Lentil and mushroom soup is a fragrant and nutritious dish from Italian cuisine that combines simplicity and richness of flavors. Lentils give the soup depth and softness, while mushrooms add a delicate earthy aroma. Potatoes create a velvety texture, and carrots add a hint of sweetness. Green beans bring freshness and a slight crunch, while parsley finishes the composition with a fresh herbal note. This soup is perfect for fasting diets while remaining hearty and healthy. It warms on cool days and is an excellent option for a light lunch or dinner. In Italy, lentil soups are often made in winter as they provide comfort and warmth. Each sip fills you with the taste of nature and home coziness, creating harmony on the plate.
1
We put 3 liters of water on medium heat. Meanwhile, we wash and peel the potatoes, cutting them into cubes. When the water boils, we add salt and the potatoes.
- Potato: 3 pieces
- Salt: 1 tablespoon
2
We rinse the lentils and set them aside.
- Red lentils: 0.3 glass
3
We clean and finely chop the onion, wash and slice the mushrooms. Heat oil in a pan and sauté the onion until golden, add the mushrooms, stir, and cover with a lid. Peel the carrot, grate it finely, and add it to the pan with the mushrooms. Stir and cover with a lid.
- Onion: 1 piece
- Champignons: 8 pieces
- Vegetable oil: 2 tablespoons
- Carrot: 1 piece
4
Add green beans to the pot. When the water starts boiling again, add lentils and cook for 10 minutes.
- Green beans: 150 g
- Red lentils: 0.3 glass
5
We lightly salt and pepper the mushrooms, mix them, add them to the pot, cover with a lid, and reduce the heat.
- Champignons: 8 pieces
- Salt: 1 tablespoon
- Freshly ground black pepper: to taste
6
We wash the parsley. Chop the stems finely and add them to the soup. Simmer the soup for another 2 minutes and turn it off. Finely chop the parsley greens. Pour the soup into bowls and sprinkle with greens. Enjoy your meal!
- Parsley: 0.3 bunch