Photo: Cala
Portobello Mushroom Lentil Soup
12 ingredients
20 min + 30 min
8 (1 cup) servings
openrecipes
"This is a very easy and flavorful lentil soup that is perfect for a cold winter day!"
Estimated Nutrition (whole recipe, rough)
657
Calories
56g
Protein
26g
Fat
47g
Carbs
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Onion | 1 medium (110g) | 44 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 cups chopped portobello mushrooms
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 6 cups chicken broth
- 4 teaspoons dried basil, or to taste
- 1 1/2 cups dried brown lentils, rinsed and drained
- salt and pepper to taste
- 1/4 cup cooking sherry
- grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes