Red lentil and mushroom soup

Name: Red lentil and mushroom soup
Yield: 6 servings
Cuisine: Canada
Ingredients: extra virgin olive oil 10 mL (2 tsp); mushrooms, chopped 1 package (227 g); onion, chopped 1; carrot, chopped 1; chopped fresh parsley 60 mL (¼ cup); dried oregano leaves 15 mL (1 tbsp); dried thyme leaves 10 mL (2 tsp); hot pepper flakes 1 mL (¼ tsp); red lentils, rinsed 250 mL (1 cup); lower sodium vegetable broth 750 mL (3 cups); water 500 mL (2 cups); grated lemon rind 2 mL (½ tsp); fresh lemon juice (about 1 lemon) 30 mL (2 tbsp); crumbled light feta cheese (optional) 85 mL (⅓ cup)

This flavourful and comforting soup is perfect for rainy days. The best part is that you can save leftovers for tomorrow's lunch or make a double batch and freeze for a busy day.

Original source ↗

Ingredients

ServingsServes 6Original: Serves 6

extra virgin olive oil10 mL (2 tsp)
mushrooms, chopped1 package (227 g)
onion, chopped1
carrot, chopped1
chopped fresh parsley60 mL (¼ cup)
dried oregano leaves15 mL (1 tbsp)
dried thyme leaves10 mL (2 tsp)
hot pepper flakes1 mL (¼ tsp)
red lentils, rinsed250 mL (1 cup)
lower sodium vegetable broth750 mL (3 cups)
water500 mL (2 cups)
grated lemon rind2 mL (½ tsp)
fresh lemon juice (about 1 lemon)30 mL (2 tbsp)
crumbled light feta cheese (optional)85 mL (⅓ cup)

Method 3 steps

In a large pot, heat oil over medium-high heat and cook mushrooms, onion and carrot for about 5 minutes or until liquid evaporates from the mushrooms. Stir in parsley, oregano, thyme and hot pepper flakes and cook for 1 minute.
Add lentils and stir to combine. Add broth and water; bring to the boil. Reduce heat, cover partially and cook stirring occasionally, for about 20 minutes or until lentils are soft and falling apart.
Stir in lemon rind and juice. Ladle into bowls and sprinkle with feta cheese, if using.