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Lentil Mushroom Soup in Sourdough Bread Bowls

Raquel Smith
  • 60 minutes
  • Serves 8

INGREDIENTS

2 cups

uncooked small green lentils

9 cups

vegetable broth

1

bay leaf

2 tbsp

olive oil, divided

2

medium carrots, sliced

2

ribs celery, sliced

1

medium yellow onion, diced

3

garlic cloves, minced

9

small yellow potatoes, cut into 1/2-inch pieces

8 oz

button mushrooms, sliced

1/2 tsp

chili powder

3/4 tsp

ground cumin

1/2 tsp

paprika

1/2 tsp

ground coriander

1 tsp

dried oregano

2

veggie sausages, optional

1 tbsp

chopped fresh rosemary

1 tbsp

soy sauce

Salt and pepper,

Mini sourdough bread boules, optional