Roasted Mushroom and Lentil Soup with Crusty Bread


  • 1 pound crimini/baby bella mushrooms
  • 2 tablespoons olive oil
  • 1 medium shallot, minced
  • 2 cloves garlic, minced
  • 2 celery stalks, minced
  • 1 quart chicken or vegetable broth
  • ½ cup dried lentils
  • + 1 more ingredients
    • 1 loaf Italian bread

1 Preheat the oven to 400 and line a rimmed baking sheet with foil, folding completely over the edges of the sheet. 2 Thoroughly wash the mushrooms, de-stem, and slice into large (1/2-inch) pieces. Toss in a large bowl with 1 tablespoon olive oil and spread evenly on the baking sheet. ...

View full recipe at SpringPad


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