Ingredients
4
4 servings
- •1 tablespoon olive oil
- •1 shallot, thinly sliced
- •3 cloves garlic, minced
- •3 cups shiitake mushrooms, sliced
- •6 cups vegetable stock
- •1 teaspoon ground thyme
- •½ teaspoon salt
- •1 cup green lentils, rinsed and drained
- •2 teaspoons sesame oil
- •2 green onions, finely chopped, or to taste
Instructions
- Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
- Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
- Divide soup between 4 bowls and garnish with sliced green onions.
Nutritional Facts
Per 4 servings
- Calories: 304
- Carbohydrate: 42g
- Fat: 7g
- Fiber: 17g
- Protein: 17g
- Sugar: 3g
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