Vegan Lentil Mushroom Soup

Total time1 hr

Prep time15 min

Cook time45 min

4.9

(12)

This hearty, deeply savory soup is the kind of thing you'll want to make on a Sunday and eat all week long. A full pound of cremini mushrooms builds a rich, meaty base that makes the whole pot feel substantial and satisfying without a single animal product in sight. French green lentils hold their shape beautifully through the long simmer, giving every spoonful real texture alongside the tender carrots, celery, and onion. Smoked paprika, cumin, and a hit of tomato paste bloomed right in the pot layer in warmth and depth that tastes like it took far more effort than it actually did. A tablespoon each of soy sauce and lemon juice stirred in at the end is the kind of finishing move that makes people ask what your secret is — one adds umami, the other brightens everything up. Baby spinach wilts in at the last minute for a pop of color and a little extra nutrition. This recipe makes 6 generous servings, so it's perfect for meal prep or feeding a crowd on a cold night.

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Ingredients

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
½ tsp dried thyme
1 ½ 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
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 6–8 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 7–8 minutes.

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