Sautéed Mushroom and Lentil Soup with Thyme

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Earthy mushrooms and protein-rich lentils combine in this savory soup fragrant with fresh thyme and garlic. This mediterranean-inspired vegan ready in about 60 minutes pairs extra virgin olive oil, cremini mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 calories and feeds 5, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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.

★ 4.2 (13 ratings) Prep: 15 min Cook: 45 min Serves 5 Mediterranean cuisine 240 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp extra virgin olive oil in a large pot over medium heat. Add 12 oz sliced cremini mushrooms and sauté for 7 minutes until browned and their moisture evaporates.
  2. Step 2: Add 1 large diced yellow onion, 2 diced medium carrots, and 2 diced celery stalks. Cook for 5 minutes until vegetables soften.
  3. Step 3: Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
  4. Step 4: Add 1 cup rinsed dry green lentils, 5 cups vegetable broth, 3 fresh thyme sprigs, and 1 bay leaf. Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender.
  5. Step 5: Remove thyme sprigs and bay leaf. Season soup with 1 1/4 tsp salt and 3/4 tsp black pepper. Ladle into bowls and garnish with 1/4 cup chopped fresh parsley before serving.

Frequently asked questions

How long does Sautéed Mushroom and Lentil Soup with Thyme take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sautéed Mushroom and Lentil Soup with Thyme?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep extra virgin olive oil from drying out.

Can I substitute ingredients in Sautéed Mushroom and Lentil Soup with Thyme?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sautéed Mushroom and Lentil Soup with Thyme for a different number of people?

The recipe is written for 5 servings. Multiply each ingredient by (your serving target / 5). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Sautéed Mushroom and Lentil Soup with Thyme vegan?

Yes — this recipe is tagged vegan based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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