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Onion and mushroom soup with lentils

Onion, mushroom and lentil soup

This onion, mushroom and lentil soup is a hearty French-inspired meal for the cooler months. It’s a delicious way to get a good dose of vegetables for the day.
Course Main Course, Soup
Cuisine French, Modern Australian
Keyword gluten free, high fibre, lentils, mushrooms, onion, soup, vegetarian
Total Time 30 minutes
Servings 2


  • 1 brown onion sliced
  • 2 tbsp butter
  • 2 tbsp extra virgin olive oil
  • 200 grams mushrooms sliced
  • 3 cups vegetable stock
  • 1 ½ cup cooked or canned lentils
  • 1 tsp dried thyme
  • Salt to taste
  • Freshly ground black pepper

To serve

  • Fresh parsley leaves chopped
  • Bread


  • Heat butter and oil in a medium pot or saucepan at low-medium heat.
  • Add onion, season with a pinch of salt and cook until very soft and caramel colour, stirring often.
  • Add mushrooms and continue cooking for another 5 minutes, stirring to coat with the fat.
  • Add stock and lentils and bring to the boil.
  • Season with thyme, optional salt (if your stock doesn't have any) and pepper.
  • Optionally, give it a blitz with a stick blender to make it chunky.
  • Garnish with parsley and serve with toasted bread.