Monday, August 08, 2022

Red Lentil Mushroom Vegetable Soup

This Red Lentil Mushroom Vegetable Soup tastes unbelievably good, and I could say that I just threw a few things together. 

I served this soup to break the Tisha B'Av Fast on a very hot summer day. It was absolutely perfect and required relatively little cooking. I didn't measure all the ingredients, and one can be flexible and creative. It isn't some sort of chemistry formula.

You can see almost all of the ingredients here.


  • about half a cup of orange lentils (more can be used)
  • 1 large onion
  • 2 medium squash
  • fresh garlic
  • a can of mushroom pieces
  • dehydrated parsley, fresh would be great
  • a spoon or so of vegetable oil
  • a bit of coarse salt and pepper
  • put the lentils in the pot and cover plus with boiling water. Leave covered for an hour or more
  • dice up the vegetables, including garlic, then add to lentils, 
  • put in pot with the mushrooms and liquid from can 
  • top with the oil and some more water and parsley
  • bring to boil, add salt and pepper, then simmer
  • 40 minutes cooking time, unless you decide to add carrots or any other root vegetable you want in the soup. They take longer to cook.
That's it! ENJOY

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