Mushroom and Lentil Vegetarian Soup

1. 1

   Heat oil in a pot or Dutch oven over medium-high heat.

2. 2

   Add shallot slices and cook for 1 minute, then add the garlic and mushrooms.

3. 3

   Cook until the mushrooms begin to soften, about 3 minutes, stirring often so the garlic does not burn.

4. 4

   Add vegetable stock, thyme, and salt, increase the heat to high, and bring to a boil, stirring occasionally.

5. 5

   Stir in lentils and sesame oil, then reduce the heat to maintain a simmer.

6. 6

   Simmer, stirring occasionally, until the lentils are tender, about 20 minutes.

7. 7

   Divide the soup among 4 bowls and garnish with sliced green onions.

• Calories 125.47 kcal Moderate
• Protein 5.21 g Moderate
• Carbs 14.77 g Moderate
• Total Fat 5.74 g Moderate
• Saturated Fat 0.85 g Low Source
• Trans Fat 0.0 g Low Source
• Cholesterol 0.0 mg Low Source
• Sodium 543.75 mg High
• Fiber 3.03 g Moderate
• Sugar 1.54 g Low Source
• Added Sugar 0.0 g Low Source
• Calcium 37.61 mg Low Source
• Iron 2.5 mg Moderate
• Potassium 234.79 mg Low Source
• Vitamin A 2.66 mcg_rae Low Source
• Vitamin C 7.17 mg Low Source
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Soy 🌱
• Sesame
• Garlic 🧄
• Onions 🧅