Lentil and Mushroom Soup

Ingredients

• 1 bell pepper, sliced
• 2 roma tomatoes, halved
• ½ medium onion, halved
• 1 clove garlic
• 6 cups water
• 2 cups brown lentils
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• salt and ground black pepper to taste
• 1 tablespoon extra-virgin olive oil
• 16 ounces sliced fresh mushrooms

Step 1

Tos the bell pepper, tomatoes, onion, and garlic into a blender and blend everything until it’s nice and smooth. Pour this mixture into a Dutch oven and cook it over medium heat, stirring now and then, until it starts to brown a bit—this usually takes about 5 to 10 minutes. Next, add the water, lentils, basil, Italian seasoning, salt, and pepper. Bring it all to a boil, then cover the pot, lower the heat, and let it simmer gently until the lentils are tender, which should take around 25 to 30 minutes.

Step 2

While the soup is cooking, heat some olive oil in a skillet. Add the mushrooms, season them with a pinch of salt and pepper, and cook until they’re nice and tender, stirring occasionally—this should take about 4 to 5 minutes. Once the mushrooms are ready, stir them into the soup and let everything simmer together for another couple of minutes before serving.