After the craft show this weekend in the rain, mud, and chilly winds, I really needed something to warm me up from the inside out. This deliciously hearty soup hits the spot! I found the base recipe for this last winter on Men’s Heath of all places, and made a few tweaks to fit my taste (and what ingredients I had on hand). If you’re looking to try a new soup this fall I definitely recommend this Balsamic Lentil Mushroom. It should freeze well if you need to save some for the winter, but I found it so tasty I ate it all in the same week I made it. Enjoy!
Balsamic Lentil Mushroom Soup
- 2 Tablespoons olive oil
- 1 small onion, diced
- 2 cloves of garlic, minced
- 3 cups of beef, vegetable, or chicken broth (I used vegetable)
- 3 cups of water
- 1 can (14.5 oz) diced tomatoes
- 1 cup dried lentils
- 2 cups of escarole or flat leaf spinach, chopped (you can leave this out if you don’t have any around…sometimes I just garnish with parsley for some color)
- 2 Tablespoons balsamic vinegar
- 10-15 sliced white button mushrooms or baby portabella mushrooms (I prefer the baby portabella, they have great flavor)
Heat the oil in a large saucepan over medium-high heat. Add the onion and cook, stirring occasionally, for 5 minutes, or until soft. Add the garlic and cook for 1 minute.
Add the broth, water, tomatoes (with juice), lentils, and mushrooms. Bring to a boil. Reduce the heat to low, cover, and simmer for 40 minutes, or until the lentils are tender.
Stir in the escarole (or flat leaf spinach) and balsamic vinegar. Cook for 5 minutes to blend the flavors.
Serve with crusty buttered bread or a small side salad. Bon Apetit!