Lentil Mushroom Soup


  • 1 yellow onion (chopped)
  • 5-6 cloves Garlic
  • 2 chopped up portabella mushrooms
  • 2 cups sliced bella mushrooms
  • 2 cups Shiitake Mushrooms (you can take the stems out)
  • Veggie broth (to cook veggies in)
  • 1 can coconut milk
  • 1 shallot (diced)
  • 1 cup sprouted green lentils
  • 2 cups water
  • 1 tsp Chili powder (or to taste)
  • 1 tsp Cayenne (or to taste)
  • 1 tsp Ground Cumin (or to taste)
  • 1 tsp Oregano (or to taste)
  • 1/4 cup Nutritional yeast (or to taste)
  • ½ lemon
  • 1 bunch of kale


  1. Add onions and garlic to a pot and start cooking with a splash of veggie broth. Saute for 5 minutes.
  2. Add all mushrooms and coconut milk. Cook covered for about 15 minutes.
  3. In a separate pan, add your shallots with some veggie broth.
  4. Add green lentils to the pan with the shallots with water and cook for 20 minutes or until cooked.
  5. In the pot with mushrooms, add chili powder, cayenne, ground cumin, oregano and nutritional yeast.
  6. Slowly add in the kale into the mushroom soup and let it cook until the kale turns a bright color and is wilted in the soup.
  7. Add lemon
  8. Finish cooking the lentils.
  9. Combine and mix all together to create a nice mushroom soup! 🙂

You can also make an additional meal out of this by heating up some portobello mushrooms and top the mushroom with the Lentil Mushroom soup.

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