Mushroom And Cabbage Lentil Soup
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Vanilla and Bean · by Traci York★ 4.4 (10)

Mushroom And Cabbage Lentil Soup

NUTRITION · PER SERVING85M COOK
CAL 14%·PRO 25%
CARBS 41G58% OF CAL
13G FIBER11G SUGAR17G OTHER
FAT 6G20% OF CAL
1G SAT6G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

A hearty, cozy lentil soup with mushrooms, cabbage, and aromatics simmered until tender. Umami-rich, vegetarian, and easily made vegan and gluten-free.

mainamericansoupbeansdairy freegluten freeveganvegetarian
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Nutrition & ingredients

Ingredients

serves 6
  • 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 (trim and dice into bite size pieces, about 4 cups diced.)
  • 1/2 cup (65 grams) Shallots (chopped fine, about one medium shallot)
  • 2 tablespoons Tomato Paste
  • 1 cup (215 grams) White Wine (I use Chardonnay or dry Vermouth)
  • 1, 28 ounce (793g) Can of Diced Tomatoes (and juices)
  • 4 cups (708 grams) Vegetable Broth (reduced sodium)
  • 1 cup (236 grams) Reserved Mushroom Broth
  • 2 cups (472 grams) Water (+ more to thin as needed)
  • 1/2 cup (115 grams) French Lentils (or up to 3/4 cup (160 grams) *see note below)
  • 1/4 cup (65 grams) Long Grain Brown Rice
  • 6 cups (420 grams) Chopped Green Cabbage
  • 1 Bay Leaf
  • 6-8 Fresh Thyme Stems (tied together with cooking twine, plus more for serving)
  • 1 3/4 teaspoon Fine Sea Salt (+ more to taste)
  • 1/4 teaspoon Ground Black Pepper
  • 1/2 Lemon (plus more for serving if desired)
PREP
25M
SODIUM
1026MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.