Portobello Mushroom Lentil Soup

Name: Portobello Mushroom Lentil Soup
Prep time: 50 min
Cook time: 50 min
Total time: 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 liters chicken broth; 4 teaspoons dried basil, or to taste; 355 milliliters dried brown lentils, rinsed and drained; 4 cloves garlic, chopped; 1 green bell pepper, chopped; 1 Tbsp olive oil; 8 servings grated Parmesan cheese; 473 milliliters chopped portobello mushrooms; 1 small red onion, chopped; 8 servings salt and pepper to taste; 59 milliliters cooking sherry; 170 grams tomato paste

Need a gluten free main course? Portobello Mushroom Lentil Soup could be a great recipe to try. One serving contains 309 calories, 21g of protein, and 11g of fat. This recipe serves 8. From preparation to the plate, this recipe takes roughly 50 minutes. Autumn will be even more special with this recipe. If you have chicken broth, salt and pepper, brown lentils, and a few other ingredients on hand, you can make it.

Instructions

Heat oil in a large pot over medium heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Pot

Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes.

Ingredients you will need

Green Pepper

Mushrooms

Garlic

Onion

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.

Ingredients you will need

Salt And Pepper