Portobello Mushroom Lentil Soup

Dig into a taste of the season with this hearty soup, power-packed with protein (thank you, lentils and mushrooms) and heart-healthy antioxidants (thank you, fresh veggies and tomato paste).


  • 2 cups chopped portobello mushrooms
  • 1 green pepper, chopped
  • 1 small red onion, chopped
  • 1 tbs. olive oil
  • 4 cloves garlic, chopped
  • 1 6-oz can tomato paste
  • 6 cups chicken broth
  • 4 tsp dried basil
  • 1 1/2 cups dried brown lentils, rinsed and drained


Heat oil in a large pot over medium heat.

Add mushrooms, green pepper, onion and garlic and saute until tender, about 5 minutes.

Pour in chicken broth and stir in tomato paste.

Bring to a boil and add the lentils.

Reduce heat to low, cover and simmer for about 15 minutes.

Season with basil.

Cover and simmer for another 15 minutes.

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