Mushroom, Lentil and Bean Soup

A classic tomato soup with the addition of red lentils makes for a simple, yet flavorful dish!


  • 1 tablespoon butter
  • 1 medium yellow onion
  • 8-10 oz mushrooms thickly sliced (any mushroom, really, but I really like oyster mushrooms or white button mushrooms)
  • 1 cup white beans
  • 1 cup lentil (red or yellow lentil)
  • 1 1/2 carrots, chopped
  • 1 1/2 zucchini, chopped
  • 12 cups vegetable stock
  • 1/4 teaspoon salt
  • pinch of pepper


  • Soak the beans for several hours and set aside.
  • In a large pot (you're going to use one pot), sauté onion for about 5 minutes over medium-high heat.
  • Add carrots and zucchini; sauté 5 minutes more.
  • Add mushrooms, sauté until they steam off most of their water (they'll get kind of brown)
  • Add the barley, beans, salt, and stock.
  • Let soup come to a rolling boil, and then lower the heat to medium-low.
  • Let the soup simmer for 20 minutes and stir ever so often.
  • Turn the heat off and add pepper to taste
  • Serve and enjoy!