Description
A hearty and nutritious Mushroom and Cabbage Lentil Soup perfect for warming up on chilly autumn days.
Ingredients
Scale
- 1 cup (215 grams) Boiling Water
- 1/2 ounce (28 grams) Dried Porcini Mushrooms
- 2 tablespoons Extra Virgin Olive Oil
- 12 ounces (255 grams) Baby Bella or Crimini Mushrooms (diced)
- 1/2 cup (65 grams) Shallots (chopped)
- 2 tablespoons Tomato Paste
- 1 cup (215 grams) White Wine
- 1 can (28 ounces, 793 grams) Diced Tomatoes (and juices)
- 4 cups (708 grams) Vegetable Broth (reduced sodium)
- 1 cup (236 grams) Reserved Mushroom Broth
- 2 cups (472 grams) Water (more to thin as needed)
- 1/2 cup (115 grams) French Lentils
- 1/4 cup (65 grams) Long Grain Brown Rice
- 6 cups (420 grams) Chopped Green Cabbage
- 1 Bay Leaf
- 6–8 Fresh Thyme Stems
- 1 3/4 teaspoon Fine Sea Salt
- 1/4 teaspoon Ground Black Pepper
- 1/2 Lemon (juiced)
Instructions
- Rehydrate the porcini mushrooms in boiling water for about 15 minutes. Strain and reserve the broth.
- Chop the rehydrated mushrooms and set aside.
- In a large pot, heat olive oil over high heat and sear the diced mushrooms for 6-7 minutes.
- Add chopped porcini, shallots, and tomato paste. Cook for 2 minutes.
- Deglaze with white wine and let simmer for 3 minutes.
- Add diced tomatoes, vegetable broth, reserved mushroom broth, water, lentils, and rice. Bring to a simmer.
- Stir in cabbage, bay leaf, thyme, and salt. Cover and cook on low for 40-45 minutes.
- Stir in lemon juice and adjust for seasoning. Serve garnished with thyme and black pepper.
Notes
For a creamier texture, blend a portion of the soup after cooking and stir it back in. Store leftovers in an airtight container for up to three days.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Cooking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 6g
- Sodium: 800mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 10g
- Protein: 12g
- Cholesterol: 0mg