Low Fat, Vegan Mushroom Lentil Soup
You wouldn’t be the first to say this is the best soup recipe you’ve ever tasted, vegan or not.
1/4 cup veggie broth or water
5 small carrots, diced
1 medium red onion
4 garlic cloves, minced
3/4 lb white button mushrooms, trimmed and coarsely chopped (4 cups)
coarse salt and ground pepper
9 sprigs of thyme or 4 1/2 teas. dried
3/4 lb brown lentils (1 3/4 cups)
7 cups water
2 tbs soy sauce
In a large saucepan, sauté carrots onion, and garlic in water or veggie broth, until soft, about 6 minutes
Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
Add thyme, lentils, and 7 cups water.
Simmer about 25 minutes.
Stir in soy sauce and season to taste with salt and pepper.