Mushroom and Lentil Soup
This Mushroom and Lentil Soup recipe is a healthy and nutritious option for those who are looking for a low-fat and low-calorie meal. Lentils are an excellent source of protein and fiber, making them an excellent addition to your diet. This soup is vegan, gluten-free, and low in calories, making it suitable for many dietary preferences. It is also a great source of vitamins and minerals, thanks to the mushrooms and other vegetables in the soup.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
100 kcal
Protein
8 g
Carbs
16 g
Fat
1 g
Fiber
4 g
Ingredients
Lentil dal
0.5 cup (100g)
Button Mushroom
1 cup, chopped (200g)
Clove Garlic, Chopped
1 tbsp (10g)
Plain Water
4 medium glass (1000g)
Cumin seeds
0.5 tsp (2.5g)
Paprika powder
1 tsp (2g)
Common Salt
0.5 tsp (2.5g)
Black Pepper
1 tsp (2g)
Fresh Parsley (chopped)
1 tbsp (5g)
Instructions
Cooking Steps
In a large pot, sauté the onion and garlic over medium heat until the onion becomes translucent.
Add the mushrooms and sauté for another 5-7 minutes until they are slightly browned.
Add the lentils, water, cumin powder, paprika powder, salt, and pepper. Stir well.
Bring the soup to a boil, then reduce the heat and let it simmer for 20-25 minutes until the lentils are tender.
Use an immersion blender or a regular blender to blend the soup until it is smooth and creamy.
Garnish with fresh parsley and serve hot.