This Creamy Mushroom and Lentil Soup is a heartwarming dish that combines earthy mushrooms and hearty lentils in a creamy broth for a nourishing and filling meal.
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Perfect for cold days when you need a bowl of comfort, this soup is a great choice for lunch or dinner and pairs well with crusty bread or a fresh side salad. With its creamy base, this soup manages to feel both light and indulgent, making it ideal for anytime you want a cozy meal without the heaviness of other cream-based dishes.
This soup comes together easily with simple ingredients. Whether you’re serving it for a casual weeknight dinner, meal-prepping for a busy week, or looking for a way to make the most of pantry ingredients, this mushroom lentil soup is affordable and easy to make any time of year.
Looking for a dairy-free recipe? Try this vegan lentil soup with mushrooms.
Recipe Highlights
- Vegetarian: This creamy mushroom and lentil soup is a hearty, vegetarian dish that's full of rich flavor.
- Easy recipe: This is a simple recipe with simple ingredients.
- High in fiber: An estimated 17 grams of fiber per serving.
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Ingredients
- Olive Oil: To sauté the vegetables.
- White Mushrooms: Sliced fresh mushrooms have an earthy, umami flavor and texture.
- Yellow Onion: Diced.
- Carrots: Sliced or diced.
- Dried Thyme: A herb that complements mushrooms.
- All-Purpose Flour: Thickens the soup slightly, creating a creamier consistency.
- Brown Lentils: Protein-packed and fiber-rich.
- Vegetable Broth: A savory, flavorful base that makes the soup vegetarian-friendly.
- Milk: Adds creaminess to the soup without making it too heavy.
- Sour Cream: Adds a rich, tangy note and enhances the overall creaminess.
- Salt and Black Pepper
See the recipe card for quantities.
Instructions
In a large pot, heat olive oil over medium heat. Add the mushrooms and sauté until the liquid has released and evaporated, about 5-6 minutes.
Add the diced onion and sliced carrots, cooking 3-5 minutes until the onions are translucent.
Stir in the thyme and flour, mixing well to coat the vegetables. Cook for about 1-2 minutes.
Add the brown lentils and vegetable broth. Stir to combine.
Bring the mixture to a boil, then add the milk. Reduce the heat to low and simmer uncovered for 20 minutes, or until the lentils are tender, stirring occassionally.
Remove from the heat and stir in the sour cream, salt (to taste), and black pepper. Serve warm.
Substitutions
- White Mushrooms: You can use all types of mushrooms. Substitute with cremini mushrooms, white button mushrooms, porcini mushrooms, shiitake mushrooms, portobello mushrooms (diced), or your favorite wild mushrooms.
- Yellow Onion: Use white or red onions, or even shallots for a milder flavor.
- Dried Thyme: Swap with fresh thyme (double the amount), rosemary, or Italian seasoning.
- Brown Lentils: Green lentils or canned lentils (reduce cooking time) work well too. Green lentils have a slightly thicker skin and may require more cooking time.
- Vegetable Broth: Use chicken broth or mushroom broth.
- Milk: Substitute with half-and-half.
- Sour Cream: Greek yogurt or heavy cream can replace sour cream for a similar creaminess.
Equipment
- Large pot - To make the soup.
- Cutting board and chef's knife - To chop the veggies.
Storage
To store leftovers, let the soup cool completely and transfer it to an airtight container. Refrigerate for up to 4 days. Freezing is not recommended because the dairy can cause the soup to change texture.
FAQ
While freezing is possible, the milk and sour cream can change texture when frozen. To freeze, make the soup without the milk and sour cream, then add these ingredients when reheating.
Top Tips
- Lentils: Rinse the dried lentils under cold water and pick out any stones or debris before cooking. You do not need to soak them before cooking.
- Add salt last: The reason the salt is added at the end is because adding salt too early can keep the lentils from becoming tender.
- Mushrooms: Briefly run the mushrooms under water in a colander and brush off any dirt with a dry paper towel then blot them dry.
Related
Looking for more cozy soups like this mushroom soup recipe? Try one of these hearty soups.
Did you make this recipe? I’d love to hear what you think! Please take a moment to leave a rating and review—it helps me create high-quality recipes and lets others know what to expect.
📖 Recipe
Creamy Mushroom and Lentil Soup
Equipment
Ingredients
- 2 tablespoons olive oil
- 1 pound white mushrooms sliced
- 1 large yellow onion diced
- 2 medium carrots peeled and sliced
- 1 teaspoon dried thyme
- 2 tablespoons all-purpose flour
- 1 cup dried brown lentils rinsed
- 4 cups vegetable broth
- 1 cup milk
- ½ cup sour cream
- ½ teaspoon salt or to taste
- ¼ teaspoon black pepper
Instructions
- In a large pot, heat olive oil over medium heat. Add the mushrooms and sauté until the liquid has released and evaporated, about 5-6 minutes.
- Add the diced onion and sliced carrots, cooking 3-5 minutes until the onions are translucent.
- Stir in the thyme and flour, mixing well to coat the vegetables. Cook for about 1-2 minutes.
- Add the brown lentils and vegetable broth. Stir to combine. Bring the mixture to a boil, then add the milk. Reduce the heat to low and simmer uncovered for 20 minutes, or until the lentils are tender, stirring occassionally.
- Remove from the heat and stir in the sour cream, salt (to taste), and black pepper. Serve warm.
Carol says
I just made this and it's delicious! It's so easy to make and only takes a few minutes to put together. Thanks for another tasty, easy recipe.
Kelsey Smith says
Love to hear that!!
Carol says
I love a good lentil soup and this looks delicious! Mushrooms are a bonus, too. I'll put this on the menu for this weekend. Soup is my favorite Fall food.
Kelsey Smith says
I hope you enjoy my recipe, it's cozy and nourishing and you can't argue with that kind of fiber.