Name: Hearty Lentil Mushroom Soup
Cook time: 20 min
Total time: 20 min
Yield: 5
Cuisine: Asian
Ingredients: 2 tablespoons olive oil or avocado oil; ½ large white onion, finely diced; 1 small fennel bulb, finely diced (save fronds for topping!); 1 large carrot, finely diced; 8-10 ounces of sliced mushrooms (shiitake, cremini, white button, or a mix); 2 tablespoons minced or grated fresh ginger; 1 tablespoon minced garlic (about 3-4 large cloves); 6 cups bone broth (beef or chicken); 2 tablespoons tamari; 2 scallions, finely diced, divided; 1 cup red split lentils; 2 teaspoons sesame oil; Cilantro sprigs (optional garnish); Chili onion crisp (optional garnish); Fresh lime (optional)

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This Lentil Mushroom Soup is a perfect blend of comfort and nourishment, beautifully enriched with Asian-inspired flavors. The balance of hearty lentils, plus protein from the bone broth and mushrooms, makes this a low-glycemic soup that can easily serve as a main meal.

A bowl of lentil mushroom soup on a beige surface.

low-glycemic lentil mushroom soup

Honestly, I can enjoy warm, comforting soup any time of year. Yes, even in the Arizona heat! I might be in the minority here, but to me, a good bowl of soup is always in season.

Whether you're still feeling that lingering springtime chill or just craving a rainy day comfort meal, I have enough hearty soups to keep you cozy and satisfied all year long.

From my Crockpot Green Chili Chicken Soup to my Roasted Butternut Squash and Carrot Soup and everything in between, there's a soup for every taste and occasion.

But let's talk about this nourishing lentil mushroom soup. Starring meaty mushrooms, tender red lentils, and rustic vegetables simmered in a rich bone broth, this soup is packed with deep flavors and nutrients galore!

We're using split red lentils for quick cooking. They offer a nice chewy texture, while the mushrooms add a savory earthiness.

Lentils are nutrient-dense, packed with protein and fiber, and we're only using a small amount in this soup and combining it with other protein and nutrients for stable blood sugar.

It may be a low-glycemic soup, but it's surprisingly hearty and satisfying. Great for easy lunches or cozy dinners, this lentil mushroom soup is a must-try for all soup lovers.

Bowls of lentil mushroom soup with spoons.

why this recipe works

Aside from its great flavor, my favorite thing about this lentil mushroom soup is how quick and easy it is to make while still offering a lot in the flavor and nutrition department.

The split red lentils, bone broth, and mushrooms all offer an excellent source of protein while keeping things low glycemic, making it a great recipe for anyone looking to maintain a healthy diet and stable blood sugar.

Use whatever type of mushroom you like, or even mix and match for a more diverse flavor profile.

Because the lentils are split, you get to enjoy a short cooking time, along with the wonderful texture they bring to the soup.

Most of the work will be spent chopping the veggies, but once you get past that, the entire dish comes together in just 10 minutes.

My lentil mushroom soup is:

Minimal effort, maximum flavor
Filled with wholesome, nourishing ingredients
Budget-friendly and easy to make in bulk for meal prep
Perfect for low-carb and low-glycemic diets

the ingredients

Wholesome ingredients and Asian-inspired flavors shine in this simple soup recipe!

Olive oil. Avocado oil also works. Use whichever you prefer!
White onion. This gets sautèed, creating an aromatic base for the soup.
Fennel bulb. Use a small fennel bulb. This adds a subtle, sweet flavor to the soup. I save the fronds and chop them up to use as a garnish, too.
Carrot. Gives the soup more substance and nutritional benefits.
Mushrooms. Shiitake, white button, and cremini mushrooms all work. Shiitake mushrooms are my favorite, but you can certainly use a mix of all of these.
Garlic & ginger. Fresh garlic and ginger are a must! They add depth of flavor.
Bone broth. Beef or chicken bone broth can be used. You can also substitute another type of broth or vegetable stock but bone broth will give you the most protein and nutrients.
Tamari. Like soy sauce, except it's gluten-free and has a smoother, more pungent umami flavor.
Scallions. Adds a nice sharpness and texture to the soup.
Red split lentils. A great source of plant-based protein. Red split lentils also give this soup a thicker, more substantial texture. I chose red split lentils for their quick cook time, and I don't recommend swapping them for green lentils or brown lentils since the cook time will vary.
Sesame oil. Adds a rich, nutty flavor and aroma to the soup.
Optional garnishes: A few cilantro sprigs (fresh parsley) chili onion crisp or red pepper flakes are how I like to top this soup!

how to make mushroom lentil soup

This mushroom lentil soup is a rich, hearty dish bursting with flavor and surprisingly easy to prepare. Follow this simple recipe to create a comforting meal with minimal effort.

Here's a look at the steps but check out the printable recipe card at the bottom of the page for all of the details.

To start, heat a large pot over medium heat, then add the oil. When it glistens, add the finely diced onion, fennel, and carrot. Cook for 3-4 minutes to soften, then add the sliced mushrooms and cook until the mushrooms turn a golden brown.

Cooking the veggies in a large pot for lentil mushroom soup.

Next, stir in the grated ginger and garlic and cook for 1 minute. Pour in the beef broth and tamari, then bring the mixture to a boil. Add in half of the scallions and all of the lentils, then continue simmering for about 5 minutes. At the end of cooking, stir in the sesame oil.

Give your soup a taste, adding a little bit of salt or black pepper as needed. Serve with the remaining scallions, fresh cilantro, and a drizzle of chili onion crisp if you're feeling it.

A bowl of lentil mushroom soup with a spoon.

tips for the best results

You can substitute bone broth for any broth of choice; just note that the protein content will change. You can use vegetable broth if you prefer a vegan or vegetarian option. For a richer flavor, you can also use mushroom broth or miso broth. I have a chicken bone broth recipe I use all the time, but store-bought works great too!
This soup is incredibly versatile so you can definitely experiment and add your own favorite veggies or even shredded chicken. A few ideas: add a couple of tablespoons of miso paste, stir in some shredded cabbage, add sriracha for heat, or add more mushrooms and lentils if preferred.
Taste and adjust the seasoning as you go! Adding a little something here or there while cooking allows for better control of the overall flavor. You can also add other herbs, spices, or seasonings... whatever you have on hand or whatever sounds good to you!

good soup pairings to try

So much goes well with cozy soups like these. This lentil mushroom soup is filling, but if you want to serve it in a smaller portion as a side dish, by all means, go for it! Dunk some of this Rosemary Parmesan Bread into your bowl. The herby, cheesy notes will elevate every spoonful.

And nothing says a complete meal like a soup and salad! This Roasted Broccoli Tahini Salad with Spicy Cashews has the flavors and crunch to complement the creamy, hearty soup tenfold.

storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply heat on the stove over medium-low heat, stirring occasionally until heated through. You may need to add a splash of water or broth to thin out the soup if it thickens while refrigerated.