portobello mushroom lentil soup

Ingredients

• Servings: 8
• 2 cups chopped portobello mushrooms
• 1 green bell pepper, chopped
• 1 small red onion, chopped
• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 (6 ounce) can tomato paste
• 6 cups chicken broth
• 4 teaspoons dried basil, or to taste
• 1 1/2 cups dried brown lentils, rinsed and drained
• salt and pepper to taste
• 1/4 cup cooking
• grated parmesan cheese

Recipe

Preparation Time: 20 mins Cook Time: 30 mins Ready Time: 50 mins


• heat oil in a large pot over medium heat. add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. pour in the chicken broth, and stir in the tomato paste. bring to a boil, and add the lentils. reduce heat to low, cover, and simmer for about 15 minutes. season with basil, salt and pepper. cover and simmer for another 15 minutes.
• ladle into bowls, and top each bowl with 1 tablespoon of and sprinkle with parmesan cheese to taste.