Lentil And Portabella Mushroom Soup

Total Time: 1 hr 45 mins Preparation Time: 45 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 teaspoons olive oil
• 1 medium onion, finely chopped
• 1 lb portabella mushroom, stems removed, caps coarsely chopped
• 1 cup canned tomato, chopped, with their juices
• 1 cup dried brown lentils, picked over and rinsed
• 5 cups low-fat chicken stock (low-fat chicken stock) or 5 cups vegetable stock, preferably homemade (low-fat chicken stock)
• salt
• 1/2 cup chopped fresh parsley leaves

Recipe

• 1 heat the oil in a 4-quart pot over med-high heat; add in onion; cook/stir until begins to soften, 2-3 minutes.
• 2 add in mushrooms; continue cooking, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
• 3 stir in the tomatoes, lentils, and broth; bring to a boil.
• 4 decrease heat to low, cover pan and simmer until soup has thickened and lentils are tender, about 1 hour.
• 5 season to taste w/ salt, stir in parsley, and serve.