Portobello Mushroom Lentil Soup Recipe

Ingredients
<br>- 2 cups chopped portobello mushrooms
<br>- 1 green bell pepper, chopped
<br>- 1 small red onion, chopped
<br>- 1 tablespoon olive oil
<br>- 4 cloves garlic, chopped
<br>- 1 (6 ounce) can tomato paste
<br>- 6 cups chicken broth
<br>- 4 teaspoons dried basil, or to taste
<br>- 1 1/2 cups dried brown lentils, rinsed and drained
<br>- salt and pepper to taste
<br>- 1/4 cup cooking sherry
<br>- grated Parmesan cheese
<br><p></p>Directions
<br>step 1: Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.
<br>step 2: Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.
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Ingredients
- 2 cups chopped portobello mushrooms
- 1 green bell pepper, chopped
- 1 small red onion, chopped
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 6 cups chicken broth
- 4 teaspoons dried basil, or to taste
- 1 1/2 cups dried brown lentils, rinsed and drained
- salt and pepper to taste
- 1/4 cup cooking sherry
- grated Parmesan cheese

Directions
step 1: Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.
step 2: Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.

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