Looking for a nourishing vegan meal? This lentil mushroom farro soup is a hearty blend of plant-based protein and Mediterranean flavors. It’s perfect for cozy dinners or meal prep. For more comforting vegan dishes, explore our Lentil Bolognese. Discover the health benefits of lentils in this Healthline article.
Lentil, Mushroom, and Farro Soup (Vegan)
✅ Servings: 4-6
✅ Prep Time: 15 min
✅ Cook Time: 40 min
Ingredients:
- 1 cup green or brown lentils, rinsed
- ½ cup farro (or barley for a variation)
- 8 oz mushrooms, sliced (cremini, button, or shiitake)
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 6 cups vegetable broth
- 1 tbsp olive oil
- 1 tsp thyme (dried or fresh)
- 1 tsp oregano
- ½ tsp smoked paprika (optional, for depth)
- 1 bay leaf
- Salt & black pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
- 1 tbsp lemon juice (for a fresh finish)
Instructions:
- Sauté the vegetables:
Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for about 5 minutes until softened. - Cook the mushrooms & garlic:
Add mushrooms and cook until they release their moisture (about 5 minutes). Stir in the garlic, thyme, oregano, and smoked paprika. Cook for another minute until fragrant. - Simmer the soup:
Add lentils, farro, diced tomatoes, vegetable broth, and the bay leaf. Bring to a boil, then reduce heat and let it simmer for 30-35 minutes, or until lentils and farro are tender. Stir occasionally. - Season & serve:
Remove the bay leaf, then stir in lemon juice, salt, and pepper to taste. Garnish with fresh parsley. - Enjoy!
Serve hot with crusty bread or a side salad.
Tips & Variations:
- Gluten-free? Use quinoa or brown rice instead of farro.
- Creamy option: Blend a portion of the soup to make it thicker.
- More protein? Add chickpeas or white beans.
Would you like any tweaks to fit your dietary needs? 😊🌱
