Comforting French Lentil and Mushroom Soup

By AislePrompt Editorial · Published 2026-06-12 · Updated 2026-06-12

A hearty, earthy soup combining tender lentils and savory mushrooms, simmered with aromatic herbs for a soothing meal. This French soup recipe (vegetarian), ready in about 55 minutes, pairs green lentils, rinsed, olive oil, and yellow onion, diced for a weeknight-friendly dinner. Each serving lands at about 220 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 cup green lentils, rinsed
• 2 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large carrot, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 tsp dried thyme
• 1 bay leaf
• 6 cups vegetable broth
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp fresh parsley, chopped

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Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat until shimmering. Add 1 diced medium yellow onion, 1 diced large carrot, and 2 diced celery stalks. Sauté for 5-6 minutes until vegetables are softened and the onion is translucent.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms. Cook for 4 minutes until mushrooms release their moisture and become tender.
3. Step 3: Stir in 1 cup rinsed green lentils, 1 tsp dried thyme, and 1 bay leaf. Pour in 6 cups vegetable broth, then bring the soup to a boil.
4. Step 4: Reduce heat to low and simmer uncovered for 30-35 minutes until lentils are tender and soup has thickened slightly. Season with 1 tsp salt and 1/2 tsp black pepper.
5. Step 5: Remove bay leaf, stir in 2 tbsp chopped fresh parsley, and serve warm with crusty bread.