Ingredients
4
4 servings
- •1 teaspoon olive oil
- •2 cups diced portobello mushroom caps
- •1 small green bell pepper, diced
- •1 small red onion, finely chopped
- •3 cloves garlic, minced
- •1 teaspoon salt
- •½ teaspoon ground white pepper
- •6 cups vegetable broth
- •1 (6 ounce) can tomato paste
- •1 ½ cups dry brown lentils
- •1 bunch fresh basil, stemmed and chopped
- •4 tablespoons dry sherry
Instructions
- Heat oil in a large soup pot over medium heat; stir in mushrooms, bell pepper, onion, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper. Saute until vegetables are tender, about 5 minutes.
- Add vegetable broth and tomato paste; stir until well blended. Stir in lentils and bring to a boil. Reduce heat, cover, and simmer, stirring occasionally, for 30 minutes. Add fresh basil and continue to simmer, covered, until lentils are tender, about 15 more minutes. Add salt and pepper to taste.
- Ladle into bowls and float 1 tablespoon sherry on top of each bowl.
Nutritional Facts
Per 4 servings
- Calories: 389
- Carbohydrate: 67g
- Fat: 3g
- Fiber: 27g
- Protein: 24g
- Sugar: 13g
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