Creamy Tomato Lentil Mushroom Soup
This one pot creamy tomato lentil mushroom soup is a delicious vegan recipe that’s easy to make and ready in minutes for a quick hearty meal. Try out the recipe to nourish your mind and soul this winter season.
Health benefits of this creamy tomato lentil mushroom soup
Lentils: Let’s talk about lentils. I love using lentils for a whole-food plant-based high protein source. According to Nutrition Source of Harvard, lentils are low in sodium and saturated fat, and high in potassium, fiber, folate, and plant chemicals called polyphenols that have antioxidant activity. These nutritional properties have led researchers to study their effects on chronic diseases. They’re also very filling.
Tomatoes: Tomatoes not only bring in a great flavor and color, they’re also nutrient dense. According to BBC Good Food, tomatoes may keep your heart healthy, protect your eyes, support healthy skin, support blood clotting and reduce menopausal symptoms.
Shiitake Mushrooms: Mushrooms have got to be my favorite ingredient to work with. They’re flavorful, meaty and bring in that umami to any dish. Fun fact from The Forest Farmacy, “Shiitakes were likely one of the first mushrooms cultivated in China and Japan around 600 C.E. They’re dark brown capped mushrooms that have gained popularity across the globe. They are prized for their rich taste and immense health benefits. Shiitake mushrooms are usually found in warm and moist environments in Southeast Asia.” These mushrooms are also shown to have immune boosting properties, contains antibacterial properties, provides vitamin D and supports bone health.
Now you know that this recipe feels good to the body and soul, especially with such a rich umami flavor.
What is the flavor of umami?
Umami is one the basic flavor profiles along with sweet, salty, sour and bitter. Umami is a Japanese word that is similar to savory, yet describe more of a meaty complex flavor. Mushrooms are always a good way to add in that umami for additional flavor while also adding in added health benefits. Win, win! 😉
Now let’s get to the recipe, you can continue to read on or skip down to the recipe card for an easier read.
Ingredients to make this creamy tomato lentil mushroom soup
You’ll need red lentils, apple cider vinegar, extra virgin olive oil or avocado oil, minced garlic, minced shallots, oregano, thyme, vegetable broth, tomato paste, full fat coconut milk, nutritional yeast, sea salt, fresh cracked black pepper, handful of spinach.
Tips to make this creamy tomato lentil mushroom soup
- The first thing you’re gonna do is rinse and soak your red lentils with apple cider vinegar. Remember to give them a really good rinse through a strainer. This is gonna help soften the lentils when cooking and curve out the flavor.
- Another tip is to start the pot on low and go up from there. You don’t want to burn the shallots in the oil when you throw them in.
- Remember if you choose to throw in spinach to this soup, do so at the very end and take it off the heat. It’s already gonna wilt into the soup even when it take it off the heat.
Try out these other plant-based recipes
- VEGAN ROASTED ACORN SQUASH SOUP
- VEGAN BROCCOLI STEM SOUP
- VEGAN BUTTERNUT SQUASH SOUP
- MUSHROOM PALEO POT PIE
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @THEPLANTBASEDPALETTE on Instagram! 😊
Creamy Tomato Lentil Mushroom Soup
This one pot creamy tomato lentil mushroom soup is a delicious vegan recipe that’s easy to make and ready in minutes for a quick hearty meal.
4
servings2
minutes15
minutes477
kcal17
minutesIngredients
1 cup red lentils
1 tsp apple cider vinegar
2 Tbsp extra virgin olive oil or avocado oil
8 cloves garlic – minced
1 whole shallot – minced
1 tsp oregano – minced or dry
1 tsp thyme – minced or dru
4 cups vegetable broth
1 Tbsp tomato paste
1/2 cup 1/2 cup full fat coconut milk (Option to save about 2 Tbsp for topping)
1 Tbsp nutritional yeast
2 handuls fresh spinach
fresh cracked black pepper (to taste)
Directions
- Rinse and soak red lentils in water and apple cider vinegar
- In a medium to large pot, put on medium heat. Add in minced shallot and cook until fragrant. Then add in shiitake mushrooms. Sprinkle a little bit of salt. Cook for a few minutes then add in minced garlic, oregano and thyme. Mix to combine and cook on medium heat until you start to see a golden brown color on the mushrooms.
- Drain out lentils and add vegetable broth, drained lentils and tomato paste into the pot. Bring to a boil.
- Once boiling, bring to low heat, put lid on pot and slightly simmer for 15 minutes or until lentils are softened.
- Once lentils cooked down, stir in full fat coconut milk until well combined. Cook for about 2 minutes.
- Take it off heat then, stir in nutritional yeast and spinach. Mix until spinach starts to wilt into soup.
- Drizzle with leftover coconut milk for serving and enjoy!
Notes
- The first thing you’re gonna do is rinse and soak your red lentils with apple cider vinegar. Remember to give them a really good rinse through a strainer. This is gonna help soften the lentils when cooking and curve out the flavor.
- Another tip is to start the pot on low and go up from there. You don’t want to burn the shallots in the oil when you throw them in.
- Remember if you choose to throw in spinach to this soup, do so at the very end and take it off the heat. It’s already gonna wilt into the soup even when it take it off the heat.