30-minute Easy Lentil Soup
Enjoy this 30-minute Easy Lentil Soup for a simple weeknight meal. Made with crimini mushrooms and a few other surprise ingredients!
Happy busy, rushed week of shopping, cooking, and getting ready for the holidays!
Or, do you have a plan, where you’re organized, and you want to really enjoy this week?
Hand raised, that is me.
I read this over at Shauna’s Instagram, and I thought it was perfect to share here for the holidays. Since most of us are hosting on some level, these words ring true:
“Hospitality is when someone leaves your home feeling better about themselves, not better about you. Hospitality is about serving, not performing, creating space, not taking the stage, being with, not showing off for.”
Those are really good words to meditate on, or even post on your fridge!
A great reminder to women in general this holiday season. (I do not have my Christmas stuff up yet!)
My friend, Jenny, does hospitality really well. She is really quiet about it, prepares a great meal, a warm table, and it always feels so … cozy.
Visiting with her when I went back home last month, she made me her version of lentil soup (so good). We sat around the table and ate soup, salad, yummy hot bread, and enjoyed a glass of wine (aways makes the food taste better).
30-minute Easy Lentil Soup
Nothing better than the comfort of soup and a very old friend. (She’s not old, our friendship is old:)
30-minute Easy Lentil Soup is delicious on a cold winter’s night.
If you love to shop at Trader Joe’s like I do, I’ve listed the ingredients. If you’re not shopping there, you can figure out the recipe pretty easily, because the ingredients are EASY!
I mean, what’s that hard about lentil soup?
I like to use Better than Bouillon (roasted beef) flavor for this soup, but you can totally make it vegetarian or chicken based if you want.
Serve with Parmesan cheese.
Oh, and enjoy it with your loved ones or a best friend!
Get the Recipe:
30-minute Easy Lentil Soup
Ingredients
- 2-3 Tbsp. olive oil
- 14.5 oz. Mirepoix, or about 1 cup each of chopped carrots, celery, and white onion
- 10 oz. sliced crimini mushrooms
- 1 15 oz. can diced tomatoes, do not drain
- 1 17.6 oz. package steamed lentils, ready to eat, already cooked
- 6 cups favorite broth, vegetarian, beef, or chicken
- Coriander
- Salt and pepper
- Garlic salt
- Parmesan cheese
Instructions
- In a large pot on medium heat, add the olive oil and cook the carrots, celery, onion and mushrooms for about 5-6 minutes, stirring regularly.
- Add the tomatoes and lentils. Continue to stir for a few minutes while you make your broth. Add the broth to the mixture; add the spices and season to taste. Cook on low for 15 minutes.
- Serve with Parmesan cheese!
More winter soup recipes: Best Clam Chowder [RE], Easy Hamburger Soup [Spend with Pennies], Pantry Vegetable Beef Soup [RE], Dill Picke Soup [Noble Pig].
Hello and welcome to my home and table!
I’m Sandy—lover of food, family, cooking, THE BIG BOARD, travel, and bringing people together. Through great recipes and connection around the table, we become better, stronger, and more courageous people. Feasting on Life is real, and every time we do it, we grow a little more. Read more...
this will be on my menu this week! yummy!
Yum! Love a good lentil soup!