Eosinophilic Esophagitis Friendly Vegan Lentil Mushroom Soup
Total time1 hr
Prep time15 min
Cook time45 min
4.9(12)
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Learn more āIngredients
6 servings
- 2 tbsp olive oil
- 1 large yellow onion, finely diced
- 3 medium carrots, peeled and diced
- 3 stalks celery, diced
- 4 cloves garlic, minced
- 1 lb cremini mushrooms, sliced
- 2 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp ground cumin
- Ā½ tsp dried thyme
- 1 Ā½ cups french green lentils, rinsed
- 1 can (14.5 oz) diced tomatoes
- 6 cups vegetable broth
- 2 cups water
- 2 cups baby spinach, loosely packed
- 1 tbsp soy sauce
Chef's tipCoconut aminos are sweeter and less salty; taste and adjust the seasoning. - 1 tbsp lemon juice
- salt and pepper, to taste
For serving
- fresh parsley, chopped (optional)
Instructions
- 1
Heat the olive oil in a large pot or Dutch oven over medium heat until shimmering. Add the onion, carrots, and celery and cook, stirring occasionally, until the onion is softened and translucent, about 6ā8 minutes.
- 2
Add the garlic and cook, stirring constantly, until fragrant, about 1 minute. Add the mushrooms and cook, stirring occasionally, until they release their liquid and the liquid evaporates, about 7ā8 minutes.
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