Lentil Soup with Portobello Mushrooms

Soluble fiber aids in cholesterol control and it’s found in lentils!

• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 4 cloves garlic, minced
• 1 pound Portobello mushrooms, stems removed, caps coarsely chopped
• 1 cup canned tomatoes, chopped with their juices
• 1 cup dried brown lentils, picked over and rinsed
• 5 cups vegetable stock
• 1/2 cup chopped fresh parsley leaves
• salt and pepper to taste 2 bay leaves

Directions

• Heat the oil in a large pot over medium high heat.
• Add the onion and garlic and cook, stirring, until it softens, about 3 minutes.
• Add the chopped mushrooms and cook, stirring occasionally, until they soften and begin to release their liquid, about 5 minutes.
• Stir in the tomatoes, lentils, and stock.
• Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the soup has thickened, about 1 hour.
• Season with salt and pepper and stir in the parsley just before serving.