Name: Mushroom, Lentil, and Potato Soup
Prep time: 20 min
Cook time: 20 min
Yield: 2
Ingredients: Olive oil - 2 tablespoons; Onion, chopped - 1 small; Fresh mushrooms, chopped - 4 large; Yukon Gold potato, diced - 1; Dry brown lentils - ½ cup; Garlic - 1 clove; Chopped fresh parsley - 2 tablespoons; Chopped fennel greens - 2 tablespoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Cayenne pepper, or to taste - ¼ teaspoon; Ground turmeric, or to taste - ¼ teaspoon; Water - 3 cups

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Mushroom, Lentil, and Potato Soup

1. Olive oil - 2 tablespoons

2. Onion, chopped - 1 small

3. Fresh mushrooms, chopped - 4 large

4. Yukon Gold potato, diced - 1

5. Dry brown lentils - ½ cup

6. Garlic - 1 clove

7. Chopped fresh parsley - 2 tablespoons

8. Chopped fennel greens - 2 tablespoons

9. Salt - ½ teaspoon

10. Ground black pepper - ½ teaspoon

11. Cayenne pepper, or to taste - ¼ teaspoon

12. Ground turmeric, or to taste - ¼ teaspoon

13. Water - 3 cups

How to cook deliciously - Mushroom, Lentil, and Potato Soup

1. Stage

Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.