Black Lentil, Mushroom and Sweet Potato Soup


Its getting chilly outside, which means soup and stew season is just around the corner. As the weather cools down outside, our bodies start to crave warming winter foods. No better start to the winter season than this yummy and hearty Lentil soup.

Soups can be a quick and easy dinner that is sure to taste even better as your next days lunch. This Lentil soup packs a punch with both nutrients and its hearty flavors.

8 oz mini bella mushrooms
5-6 carrots
1/2 red onion
1/2 sweet potato
2 stalks celery
5 cloves garlic minced
1 cup beluga lentils
32oz chicken or vegetable broth
3 cups water
2 Tbs olive oil
1 Tsp thyme
2 Tsp Salt
Pepper to taste

Dice onions, carrots, sweet potatoes, celery, and mushrooms into small pieces. In a large stock pot heat olive oil on medium heat. Add onions, garlic and 1 Tbs of salt and saute for 3-5 minutes. Add chopped carrots, potatoes, mushrooms and celery and continue to cook on med heat for 5-7 minutes

Add broth, water, thyme, salt and pepper and bring to a boil. Pour in lentils and cover. Simmer on low for 30-40 minutes or until lentils become soft.