This is a very easy and flavorful lentil soup that is perfect for a cold winter day!
Original recipe makes 8 (1 cup) servings
Ingredients
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
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PREP
20 mins
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COOK
30 mins
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READY IN
50 mins
Directions
- 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.
- Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.
Nutrition
Calories: 198 kcal
Carbohydrates: 30.7 g
Cholesterol: 3 mg
Fat: 3.2 g
Fiber: 12.7 g
Protein: 12.5 g
Sodium: 302 mg
