Lentil Soup With Asparagus And Portabello Mushrooms Recipe

Name: Lentil Soup With Asparagus And Portabello Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups water or stock; 1 cup brown lentils; 1 medium onion, diced; 1 medium-large portabello mushroom, stock and gills removed, and cut into small strips; 3-4 celery stalks, diced; 2 cloves garlic, minced; 2 tbsp olive oil; 1 tsp salt; 2 bay leaves; white pepper, to taste; cumin, to taste; pinch of dried lemongrass, or use fresh ginger if lemongrass is unavailable; fresh basil leaves, chopped thinnly (garnish)

Servings: persons

5 cups water or stock
1 cup brown lentils
1 medium onion, diced
1 medium-large portabello mushroom, stock and gills removed, and cut into small strips
3-4 celery stalks, diced
2 cloves garlic, minced
2 tbsp olive oil
1 tsp salt
2 bay leaves
white pepper, to taste
cumin, to taste
pinch of dried lemongrass, or use fresh ginger if lemongrass is unavailable
fresh basil leaves, chopped thinnly (garnish)

1
In a large pot, add the water/stock, lentils, and salt. Set aside.
2
In a medium suacepan, combine the olive oil, onion, garlic, celery, and portabello mushrooms. Cook on medium-high heat until the onions start to become clear, and the mushrooms start to brown a little, about 3 mins. Remove from heat and set aside.
3
In the pot with the lentils and stock, add all other ingredients except the asparagus and basil. Bring to a gentle boil, then simmer on medium-low heat for about 20-25 minutes, stirring occasionally, until lentils are tender.
4
Add the chopped asparagus and cook another 4 mins if using frozen asparagus, another 8 mins if using fresh. Asparagus should be bright green and tender, be careful to not overcook. Serve immediately, and garnish with the fresh chopped basil.

168

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 5 cups water or stock, 1 cup brown lentils, 1 medium onion, diced, 1 medium-large portabello mushroom, stock and gills removed, and cut into small strips, and more.

Yes, Lentil Soup With Asparagus And Portabello Mushrooms falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lentil Soup With Asparagus And Portabello Mushrooms

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