Shadowed Mushroom and Lentil Soup with Thyme

By AislePrompt Editorial · Published 2026-06-30 · Updated 2026-06-30

Earthy mushrooms and lentils combine in a fragrant thyme-infused soup evoking a hidden, deep forest flavor. This Mediterranean-inspired soup recipe (vegetarian, gluten free), ready in about 60 minutes, pairs brown lentils, cremini mushrooms, yellow onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Ingredients

• 1 cup rinsed brown lentils
• 8 oz, sliced cremini mushrooms
• 1 medium, diced yellow onion
• 1 medium, finely diced carrot
• 2, finely diced celery stalks
• 3 cloves, minced garlic cloves
• 3 tbsp olive oil
• 6 cups vegetable broth
• 2 tsp, chopped fresh thyme leaves
• 1 bay leaf
• 1 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1 tbsp lemon juice

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Instructions

1. Step 1: Heat 3 tbsp olive oil in a large pot over medium heat. Add 1 medium diced yellow onion, 1 medium finely diced carrot, and 2 finely diced celery stalks. Sauté for 6 minutes until softened and fragrant.
2. Step 2: Add 3 minced garlic cloves and 8 oz sliced cremini mushrooms, cooking for 5 minutes until mushrooms release moisture and begin to brown.
3. Step 3: Stir in 1 cup rinsed brown lentils, 6 cups vegetable broth, 2 tsp chopped fresh thyme, and 1 bay leaf.
4. Step 4: Bring to a boil, then reduce heat to low and simmer uncovered for 35-40 minutes until lentils are tender.
5. Step 5: Remove bay leaf, season with 1 1/2 tsp salt, 1/2 tsp black pepper, and stir in 1 tbsp fresh lemon juice to brighten flavors.
6. Step 6: Optionally, use an immersion blender to puree half the soup for a creamy texture while retaining some whole lentils and mushroom pieces. Serve hot for an earthy, hidden forest taste.