Spring Vegan Lentil Soup with Wild Mushrooms and Veggies, Comfort Food

2 Cups Cooked Lentils
1 jar Diced Tomatoes Jovial*
1 Onion diced
6 Cloves garlic diced
1 cube Garden Veggie Broth
1 Tbs. dried Oregano
1 Tbs. dried Basil
6 Finnish Small Potatoes diced
1 Cup Carrots chopped
Maitake Mushrooms
Kale from Garden
Fresh Herbs: Chives, Parsley, Basil, Parsley

Cook your lentils and set aside, always check them earlier than package says, they tend to cook fast. So approximately 15 minutes. They will cook more in soup too!

In large Cast Iron pan, add some Grapeseed oil, Sauté onion, adding your oregano and basil for 3 minutes; add garlic, potatoes, carrots, and stir ocassionally for 5 minutes, add the water, approx. 4 cups to below the top of pan, where you can eye enough room, for Tomatoes, 1 cube Bullion and 2 cups of lentils. Put on high, then simmer vegetables for approximately 10 minutes. Add Fresh Thyme, a little fresh Basil if you have on hand, and the parsley.

Mushrooms: Sauté in separate pan, until golden browned. Splash with water as they cook so you get some juice to add to the broth.

Add the mushrooms, simmer the soup until all veggies taste done another 10, add more water as necessary, let the soup sit and marry the flavors for approximately 1 hour. When ready to serve add Fresh chopped Broccoli, simmer another 3 minutes and serve. Kale from the garden was also added, but you can simplify with just those veggies. The fresh parsley is key.

Serve with salad, and crisp garlic bread. Garnish: Fresh Chives, Pesto.

This is easy and perfect for a rainy day like it is today. It’s so nice to hear the rain here in California! We haven’t had much this year at all! Happy Spring! Enjoy this delicious soup!


Leave a Comment