Mushroom and Green Lentil Soup

This simple soup is a healthy and delicious way warm up this winter.


  • 1 cup green lentils
  • 3 portobello mushrooms caps, chopped
  • 1 teaspoon black pepper
  • 2 quarts organic vegetable broth
  • 1 red onion, diced
  • 2 tablespoons olive oil
  • 1 teaspoon salt
  • 2 teaspoons garlic powder


  • Rinse the lentils under cold water until the water runs clear.
  • Boil the lentils in 1 quart of broth and cook until they have absorbed the broth and become tender.
  • Add olive oil to a pan and cook down the mushrooms and onion until tender.
  • Add the cooked mushrooms and onion to a food processor and pulse until fine.
  • Transfer the mushroom mix to the pot of lentils.
  • Add the other quart of vegetable broth, salt, pepper and garlic powder and bring to a boil.
  • Stir and serve.