Mushroom, Lentil, and Potato Soup recipe
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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
Nutrition Info
- 368.3 caloriescarbohydrate: 46.1 gcholesterol: : -fat: 14.4 gfiber: 17.2 gprotein: 15.8 gsaturatedFat: 2 gservingSize: -sodium: 607.9 mgsugar: 3.3 gtransFat: : -unsaturatedFat: : -
Directions Mushroom, Lentil, and Potato Soup
Directions
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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.