Ingredients
- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 large fresh mushrooms, chopped
- 1 Yukon Gold potato, diced
- ½ cup dry brown lentils
- 1 clove garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fennel greens
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon cayenne pepper, or to taste
- ¼ teaspoon ground turmeric, or to taste
- 3 cups water
Why You'll Keep Making This
This soup is rich in flavor and packed with nutrients. The combination of mushrooms, lentils, and potatoes creates a comforting and filling meal. It’s perfect for chilly days when you want something warm and wholesome.
Kitchen Advice
- Sauté the mushrooms until golden to bring out their deep, earthy flavor.
- Use vegetable broth for a lighter taste or beef broth for added richness.
- Let the soup simmer gently to allow the lentils to soften without breaking apart.
- Use vegetable broth for a lighter taste or beef broth for added richness.
- Let the soup simmer gently to allow the lentils to soften without breaking apart.
Directions
Warm some olive oil in a large pot over medium-high heat. Toss in the onion and mushrooms and cook them until they’re soft and fragrant, which should take about 3 minutes. Next, add the potatoes, lentils, garlic, parsley, fennel greens, and the spices—salt, black pepper, cayenne, and turmeric. Give everything a good stir to combine. Pour in enough water to cover the ingredients, then lower the heat to medium-low. Let it simmer gently for around 45 minutes so all the flavors can meld together beautifully. Keep an eye on it and give it a stir now and then.
Serving Style Ideas
Serve this soup with crusty bread or a side salad for a complete meal. A dollop of sour cream or a sprinkle of fresh herbs like parsley can add extra freshness and creaminess.
Food Storage Tips
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well—just cool completely before freezing and reheat gently on the stove or in the microwave.
