- 2 tablespoons olive oil
- 1 small onion, chopped
- 4 large fresh mushrooms, chopped
- 1 Yukon Gold potato, diced
- 1/2 cup dry brown lentils
- 1 clove garlic
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fennel greens
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper, or to taste
- 1/4 teaspoon ground turmeric, or to taste
- 3 cups water
- 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.
04/26/2018
recipepes.com
Mushroom, Lentil, and Potato Soup, recipe
PT15M
PT1H
5
455 calories
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