Portobello Lentil Soup

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Recipe for Portobello Lentil Soup. Portobello mushrooms give this vegetarian soup a hearty, meaty quality.


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 4 cloves garlic, minced
  • 1 pound portobello mushrooms, stems removed, caps coarsely chopped
  • 1 cup canned tomatoes, chopped with their juices
  • 1 cup dried brown lentils, picked over and rinsed
  • 5 cups vegetable stock
  • 1/2 cup chopped fresh parsley leaves
  • salt and pepper to taste
  • 2 bay leaves


  1. Heat the oil in a large pot over medium high heat. Add the onion and garlic and cook, stirring, until it softens, about 3 minutes. Add the chopped mushrooms and cook, stirring occasionally, until they soften and begin to hrefease their liquid, about 5 minutes. Stir in the tomatoes, lentils, and stock. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the soup has thickened, about 1 hour. Season with salt and pepper and stir in the parsley just before serving.