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Mushroom Lentil Soup with Crusty Bread

A hearty, earthy soup built on slow-simmered mushrooms and lentils, rich in umami and comfort. Served with warm, crusty bread that’s perfect for dipping and soaking.
Prep Time20 minutes
Active Time45 minutes
Total Time1 hour 5 minutes
Course: Dinner, Main Course, Soup
Cuisine: European, Plant-Based, Western
Keyword: mushroom lentil soup, sourdough bread, vegetarian soup
Yield: 4 Servings
Cost: $10

Equipment

  • 1 Heavy-bottomed soup pot
  • 1 Cutting board
  • 1 Chef's knife
  • 1 Wooden spoon
  • 1 Bread knife
  • 1 Baking sheet or broiler
  • 1 Ladle

Materials

For the Soup

  • 2 tablespoons olive oil
  • 1 onion diced
  • 2 carrots diced
  • 2 celery stalks diced
  • 3 –4 garlic cloves minced
  • 12 oz 340g cremini or shiitake mushrooms, sliced
  • 3/4 cup green or brown lentils rinsed
  • 1 tablespoon tomato paste
  • 6 cups low-sodium vegetable broth
  • 1 tablespoon balsamic vinegar or 1 teaspoon soy sauce
  • 1 bay leaf
  • 1 teaspoon dried thyme or 2–3 sprigs fresh thyme
  • 1/2 teaspoon smoked paprika optional
  • Salt and cracked black pepper to taste
  • Juice of half a lemon

For the Bread

  • Rustic sourdough or baguette sliced thick
  • Olive oil for brushing
  • 1 garlic clove optional, for rubbing on toast
  • Grated cheese optional – Parmesan, Gruyère, aged cheddar

Instructions

Prepare the Soup

  • In a large soup pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 7–8 minutes until soft and slightly golden. Add garlic and cook for another minute.
  • Stir in the sliced mushrooms in batches to avoid crowding. Let them release moisture and develop color — about 10 minutes total.
  • Add the tomato paste and cook for 2–3 minutes until darkened. Stir in the balsamic vinegar or soy sauce, bay leaf, thyme, smoked paprika (if using), and season with salt and pepper.
  • Add rinsed lentils and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 35–40 minutes, until lentils are fully tender. Stir occasionally.
  • Remove the bay leaf. Stir in lemon juice. Taste and adjust seasoning as needed.

Prepare the Bread and Serve

  • While the soup finishes, toast thick slices of bread under the broiler or in a pan. Brush with olive oil. For added flavor, rub with a cut garlic clove or top with cheese before broiling.
  • Ladle soup into warm bowls. Garnish with chopped herbs, a swirl of herbed yogurt, or a few drops of chili oil. Serve hot with crusty bread on the side.

Notes

  • Resting Time: Letting the soup rest overnight deepens the flavor — it's even better the next day.
  • Storage: Keeps 4–5 days in the fridge; freezes up to 3 months.
  • Flavor Boosters: A spoonful of white miso, a splash of mushroom broth, or a pinch of chili flakes can amplify the depth and complexity.
  • Variations: Add kale or spinach at the end for greens. Sub French green lentils for a firmer texture.