This light, vegetarian soup is full of flavor and rich in vitamins and minerals thanks to the lentils and shiitake mushrooms that are in it. You can prep this meal even faster if you purchase pre-sliced shiitake mushrooms.
Ingredients
- olive oil: 1 Tbsp
- shallot: 1 piece (sliced)
- garlic: 3 clove (minced)
- shiitake mushrooms: 3 cups (sliced)
- vegetable stock: 6 cups
- ground thyme: 1 tsp
- salt: 0.5 tsp
- green lentils: 1 cup (drained)
- sesame oil: 2 tsp
- green onions: 2 piece (chopped, to taste)
Metric Conversion
Stages of cooking
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Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
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Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
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Divide soup between 4 bowls and garnish with sliced green onions.
