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Lentil Leek Soup with Mushrooms and Kale
This vegan lentil leek soup is the perfect weeknight comfort meal. Loaded with healthy and delicious ingredients such as lentils and leeks. Make a big batch of this soup with 10 ingredients and just 45 minutes!
Course
Dinner, Lunch, Soup
Cuisine
American, Gluten Free, Plant Based, Vegan, Vegetarian
Keyword
healthy vegetarian soup, lentil soup, mushroom soup
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
6
servings
Calories
189
kcal
Author
Amanda
Ingredients
2
Tablespoons
olive oil
1/2
yellow onion
finely chopped
1
shallot
minced
1
cup
leeks
(about 1 leek, chopped) white and light green only
4
garlic cloves
minced
1/2
teaspoon
fresh rosemary
chopped
1
teaspoon
dried thyme
1/2
teaspoon
salt
plus more to taste
1/4
teaspoon
black pepper
plus more to taste
2
cups
baby bella mushrooms
sliced
1
cup
green or brown lentils
uncooked
6
cups
vegetable broth
1
cup
plain unsweetened almond milk
2
cups
kale
chopped
fresh parsley
chopped
Tools:
blender
dutch oven
or soup pot
Instructions
Heat olive oil in a soup pot over medium heat.
Add onions and shallots and cook until translucent. Stir frequently to prevent burning (about 5-7 minutes).
Add leeks and garlic and saute until fragrant (about 2 minutes).
Add rosemary, thyme, salt, and pepper. Stir.
Add vegetable broth, lentils, and mushrooms - turn heat to medium-high and bring to a boil.
Reduce heat, cover, and let simmer until lentils are cooked (about 20 minutes).
Add milk and stir. Remove half of the soup and add to blender. Blend until smooth.
Add blended soup back into pot and stir. Top with kale and cook until wilted (1-2 minutes). Taste and adjust seasonings.
Top with fresh parsley and cracked pepper.
Video
Nutrition
Serving:
1
bowl (1/6 recipe)
|
Calories:
189
kcal
|
Carbohydrates:
21.3
g
|
Protein:
7.9
g
|
Fat:
8.8
g
|
Saturated Fat:
1.3
g
|
Sodium:
286
mg
|
Fiber:
7.1
g
|
Sugar:
5.6
g