Description
A comforting bowl of Mushroom and Cabbage Lentil Soup filled with protein-rich lentils and earthy mushrooms, perfect for chilly evenings.
Ingredients
Scale
- 1 cup (215 grams) Boiling Water
- 1/2 ounce (28 grams) Dried Porcini Mushrooms
- 2 tablespoons Extra Virgin Olive Oil
- 12 ounces (255 grams) Baby Bella or Crimini Mushrooms, diced
- 1/2 cup (65 grams) Shallots, chopped
- 2 tablespoons Tomato Paste
- 1 cup (215 grams) White Wine
- 1 can (28-ounce / 793g) Diced Tomatoes
- 4 cups (708 grams) Vegetable Broth
- 1 cup (236 grams) Reserved Mushroom Broth
- 2 cups (472 grams) Water
- 1/2 cup (115 grams) French Lentils
- 1/4 cup (65 grams) Long Grain Brown Rice
- 6 cups (420 grams) Chopped Green Cabbage
- 1 Bay Leaf
- 6–8 Fresh Thyme Stems
- 1 3/4 teaspoon Fine Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 1/2 Lemon, for juice
Instructions
- Rehydrate the porcini mushrooms in boiling water for about 15 minutes.
- Strain and reserve the mushroom broth; chop the porcini mushrooms finely.
- In a large pot, heat olive oil and sauté diced mushrooms until golden, about 6-7 minutes.
- Add chopped porcini, shallots, and tomato paste, cooking for about 2 minutes.
- Deglaze the pot with white wine, simmering for 3 minutes.
- Add diced tomatoes, vegetable broth, reserved mushroom broth, water, lentils, and rice; bring to simmer.
- Stir in cabbage, bay leaf, thyme, and salt; cover and cook on low for 40-45 minutes.
- Remove bay leaf and thyme, stir in lemon juice, and adjust seasoning.
- Ladle into bowls, garnish with fresh thyme and black pepper, and serve.
Notes
Store leftovers in a container for up to three days, or freeze for two weeks. Add water as needed when reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 8g
- Sodium: 500mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 12g
- Protein: 13g
- Cholesterol: 0mg