Mushroom Lentil Soup

Sorry I have been a bit MIA this week. It has been very busy here, but I have been working on some new ideas for you all. I recently shared my Butternut Squash Red Lentil soup and since it was such a hit I figured I would also share this Mushroom Lentil soup.
I love how hearty this soup is. It is simple to prepare and will keep you full for a while since it is filled with only good for you ingredients.

Mushroom Lentil Soup
1 Tb olive oil
1 medium onion, diced
8 fresh button mushrooms, or one package
6 oz tomato paste*
5 cups water
1 cup red lentils
2 tsp sea salt
1/2 tsp garlic powder

Cut mushrooms in half and then cut into smaller slices.
Heat olive oil and saute onion and mushrooms in a soup pot till soft, about 10 minutes. Add in the tomato paste, water, garlic powder and salt. Stir and bring to a boil. Add in the red lentils. Cover and simmer for 45 minutes. Check if lentils are soft, if not cook a bit longer. The lentils will thicken the soup a lot so you may need to add a bit more water if you do not want it very thick.

*Be sure the tomato paste you buy only has tomatoes as the ingredient, no added sugar or salt.
Also, the kind I used was more of a puree. If you’re tomato paste is very thick, start off with half the amount and then add more if needed.


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5 thoughts on “Mushroom Lentil Soup”

  1. Delicious!! I just made a pot of this, I used canned mushrooms so it was SO fast to prepare and still tasted great. Mine came out more reddish than your picture. I added about 7-8 cups of water and only used salt and garlic as you did and it was great. I loved that it was SO fast to make, few ingredients, and it's great as is but I think it would also be a great base to add things too (I would maybe try adding gound meat next time).

    Thanks for sharing 🙂

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