Mushroom Lentil Noodle Soup
An easy, hearty vegan noodle soup with cremini mushrooms, brown lentils, and cavatappi pasta. One pot, rich and savory, and ready in under an hour.
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion thinly sliced
- 2 ribs celery sliced 1/4 inch thick
- 3 cloves garlic minced
- 10 oz cremini thinly sliced (3 cups)
- 1/2 teaspoon salt
- Fresh black pepper
- 2 tablespoons chopped fresh thyme plus extra for garnish
- 1 1/2 cups peeled carrots sliced on a bias 1/4 inch thick
- 8 cups vegetable broth
- 1/2 cup dry brown or green lentils
- 1/2 lb cavatappi or fussili
Instructions
- Preheat a 4 quart soup pot over medium heat. Saute onion and celery in the oil with a pinch of salt until soft, about 5 minutes. Add garlic and cook until fragrant, 30 seconds or so.
- Add mushrooms, salt, pepper and thyme and saute until mushrooms are soft and golden, about 5 minutes.
- Add carrots, vegetable broth and lentils. Cover and bring to a boil. Once boiling, lower heat to a simmer and cook until lentils are tender, about 20 minutes depending on your lentils.
- Turn heat up to a low boil, add pasta and let cook for about 10 minutes or until pasta is done. Turn off heat and let sit for 10 minutes. Taste for salt and pepper and serve.
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