Ingredients
- 1 bell pepper, sliced
- 2 roma tomatoes, halved
- 1 clove garlic
- 6 cups water
- 2 cups brown lentils
- 1 teaspoon dried basil
- 1 teaspoon Italian seasoning
- 1 tablespoon extra-virgin olive oil
- 16 ounces sliced fresh mushrooms
Why This Recipe Is So Popular
Cooking Techniques
- Sauté the mushrooms until they release their moisture and turn golden for deeper flavor.
- Use vegetable broth for a richer taste and to keep it vegetarian.
Step 1
Tos the bell pepper, tomatoes, onion, and garlic into a blender and blend everything until it’s nice and smooth. Pour that mixture into a Dutch oven and cook it over medium heat, stirring now and then, until it starts to brown a bit—this usually takes about 5 to 10 minutes. Next, add the water, lentils, basil, Italian seasoning, salt, and pepper. Bring it all to a boil, then cover the pot, lower the heat, and let it simmer gently for about 25 to 30 minutes, until the lentils are tender.
Step 2
While the soup is simmering, heat some olive oil in a skillet. Add the mushrooms, season them with a pinch of salt and pepper, and cook until they’re soft and browned, which should take around 4 to 5 minutes. Once the mushrooms are ready, stir them into the soup and let everything cook together for another couple of minutes before serving.
