Mushroom, Lentil, and Potato Soup

Put together this quick and easy vegan soup full of mushrooms, lentils, potatoes, parsley, and fennel on a cold night for a satisfying meal.

• Preparation Time: 20 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 10 mins
• Calories: 368 Calories

Ingredients

• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 3 cups water
• 2 tablespoons olive oil
• 1 small onion, chopped
• 2 tablespoons chopped fresh parsley
• 1 clove garlic
• ¼ teaspoon cayenne pepper, or to taste
• ¼ teaspoon ground turmeric, or to taste
• 2 tablespoons chopped fennel greens
• 4 large fresh mushrooms, chopped
• 1 Yukon Gold potato, diced
• ½ cup dry brown lentils

Recipe Instructions

Step 1

Heat olive oil in a large saucepan over medium-high heat. Add onion and mushroom; cook until tender, about 3 minutes. Stir in potato, lentils, garlic, parsley, fennel greens, salt, ground black pepper, cayenne pepper, and turmeric. Pour in water; stir to mix. Turn heat to medium-low and simmer until flavors are combined, about 45 minutes.