Mushroom, Lentil, and Potato Soup

Name: Mushroom, Lentil, and Potato Soup
Total time: 70
Yield: 2
Ingredients: 2 tablespoons olive oil; 1 small onion, chopped; 4 large fresh mushrooms, chopped; 1 Yukon Gold potato, diced; ½ cup dry brown lentils; 1 clove garlic; 2 tablespoons chopped fresh parsley; 2 tablespoons chopped fennel greens; ½ teaspoon salt; ½ teaspoon ground black pepper; ¼ teaspoon cayenne pepper, or to taste; ¼ teaspoon ground turmeric, or to taste; 3 cups water

Recipe by mina from allrecipes.com

Dinner 1 Hr. 10 Mins.

Ingredients

2 servings

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2 tablespoons olive oil
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1 small onion, chopped
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4 large fresh mushrooms, chopped
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1 Yukon Gold potato, diced
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½ cup dry brown lentils
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1 clove garlic
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2 tablespoons chopped fresh parsley

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2 tablespoons chopped fennel greens
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½ teaspoon salt
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½ teaspoon ground black pepper
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¼ teaspoon cayenne pepper, or to taste
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¼ teaspoon ground turmeric, or to taste
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3 cups water

Instructions

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.