5-ingredient Lentil Mushroom Soup


130 g. | ⅔ cup

  • dry green lentils

150 g. | 2 cups

  • button mushrooms


  • 1 red bell pepper

960 ml. | 4 cups

  • vegetable stock

40 g. | ¼ cup

  • dried thyme

 Optional Toppings:

  • Black pepper
  • Parsley
  • Sundried tomatoes


Serves: 4 Cook: 25 mins Total: 35 mins


  1. Put a large pot over medium-high heat and add the vegetable stock along with the green lentils to the pot.
  2. Bring the water to a boil and turn the heat down to medium.
  3. Cook the lentils for about 15 minutes, don’t cover the pot, remove the foam produced by the lentils and stir occasionally.
  4. Add the mushrooms and thyme to the pot, bring the heat down to a simmer, cover the pot with a lid and let it simmer for another 10 minutes.
  5. Remove the stem, seeds and placenta of the bell pepper and dice the bell pepper.
  6. Add the bell pepper, make sure to stir well and let it simmer for another 5 minutes.
  7. Turn the heat off and let the soup cool down for 5 minutes.
  8. Divide over two bowls, serve with the optional toppings and enjoy!
  9. Store the soup in the fridge, using an airtight container and consume within 2 days. Store in the freezer, for a maximum of 60 days and thaw at room temperature. The soup can be reheated in a pot or the microwave.­­

Nutrition Information (per serving)

Calories: 146 Carbs: 24.9 g. Fat: 0.7 g. Protein: 10.1 g. Fiber: 12.4 g. Sugar: 0.65 g.


This dish, and 75 other 5-ingredient high-protein recipes are found in ‘5-Ingredient Plant-Based Cookbook: 76 Easy & Delicious High-Protein Recipes‘ that will be released in November 2019.

Click here for a full list of International retailers (http://happyhealthygreen.life/cookbooks/5-ingredient-high-protein-cookbook)




Leave a Reply

Your email address will not be published. Required fields are marked *

error: Content is protected !!