Portobello Mushroom and Lentil Soup

Total Time

50 Minutes

Servings

8

Ingredients

• 2 cups chopped portobello mushrooms
• 1 green pepper, chopped
• 1 small red onion, chopped
• 1 tablespoon olive oil
• 4 cloves garlic, chopped
• 1 (6 ounce) can tomato puree
• 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

Instructions

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