Mushroom and Lentil Soup

Categories: Soup

Ingredients

• 2 Tbsp extra virgin olive oil
• 5 small carrots, diced small
• 1 medium red onion, diced small
• 4 garlic cloves, minced
• 3/4 lb cremini or button mushrooms, trimmed and coarsely chopped (4 cups)
• Coarse salt and ground pepper
• 9 sprigs thyme
• 3/4 pound brown lentils (1 3/4 cups)
• 2 tbsp soy sauce
• 2/3 cup nonfat plain Greek yogurt for serving

Directions

1. In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes. Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.

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