Go Back

5-ingredient Lentil Mushroom Soup

Cook Time35 mins
Total Time45 mins
Course: Soup
Keyword: gluten-free, high-protein, oil-free, soy-free, vegan
Servings: 4
Calories: 146kcal
Author: J. Plants


  • 130 g. | ⅔ cup Green lentil dry
  • 150 g. | 2 cups Button mushrooms sliced
  • 1 Bell pepper red
  • 960 ml. | 4 cups Vegetable stock
  • 40 g. | ¼ cup Thyme dried


  • Put a large pot over medium-high heat and add the vegetable stock along with the green lentils.
  • Bring the water to a boil and turn the heat down to medium.
  • Cook the lentils for about 15 minutes, without covering the pot, remove any foam produced by the lentils and stir occasionally.
  • 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.
  • Remove the stem, seeds and placenta of the bell pepper and dice the flesh.
  • Add the bell pepper to the pot, then make sure to stir well and let it simmer for another 5 minutes.
  • Turn the heat off and let the soup cool down for 5 minutes.
  • Divide between two bowls, serve with the optional toppings and enjoy!
  • Store the soup in an airtight container in the fridge, and consume within 2 days. Alternatively, 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.


Use vitamin D enhanced button mushrooms if they’re locally available.
They are usually labeled “UV-treated” or “high in vitamin D.”