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Lentil Soup with Carrots and Mushrooms


Category: Soups and Stews

Are you getting your immunity-boosting mushrooms every day? An easy option is to include them in your soup!

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (2)


3 cups cooked green or brown lentils, divided (see note)
1/2 onion, diced
1 leek, root and top inch cut off, rinsed well, chopped
4 medium carrots, chopped
4 stalks celery, chopped
4 cloves garlic, chopped
2 cups chopped mushrooms
1 cup chopped tomatoes
3 cups no-salt-added or low sodium vegetable broth or water, divided
2 bay leaves
1/4 cup walnuts
1/4 cup no-salt-added, unsulfured sun-dried tomatoes
1 tablespoon red wine vinegar or Dr. Fuhrman's Black Cherry Vinegar


Heat a soup pot over medium heat. When pot is hot, add 2-3 tablespoons water and the onion, leek, carrots, celery and garlic. Cover pot and cook until vegetables are tender, stirring frequently and adding additional water if needed. Add mushrooms and cook until they release water. Add the chopped tomatoes, 2 cups of the cooked lentils, 2 cups of the vegetable broth and the bay leaves and bring to a simmer.

Meanwhile, blend the remaining 1cup of cooked lentils, the remaining cup of vegetable broth, the walnuts, nutritional yeast and sun-dried tomatoes until smooth. Add blended mixture to soup pot.

Continue cooking soup at a low simmer for 10 minutes. Remove bay leaves. Stir in vinegar.

Additional vegetable broth or water can be added for a thinner soup.

Note: To cook lentils, rinse 1 1/4 cups lentils and place in a pot with 2 1/2 cups of water. Bring to a boil, reduce heat to low, cover and simmer until soft but not mushy, about 20 minutes. Strain any excess liquid.

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 337
Protein 22 g
Carbohydrates 53 g
Sugars 11 g
Total Fat 5.6 g
Saturated Fat 0.6 g
Cholesterol 0 mg
Sodium 204 mg
Fiber 18 g
Beta-Carotene 5586 ug
Vitamin C 28 mg
Calcium 128 mg
Iron 7.5 mg
Folate 334 ug
Magnesium 109 mg
Potassium 1307 mg
Zinc 4.3 mg
Selenium 9.2 ug

My Rating: 
(click on a star to select your rating)


01/12/2021 01:30 AM

Rated this recipe:

This was the recipe of the day in my inbox today. I was going to have a salad for dinner but I had most of the ingredients so I made it instead. The red wine vinegar I think is the secret ingredient. It goes so well and adds a bit of zing. I used a can of crushed tomatoes because I didn't have any sun dried and just substituted it for the chopped and sun dried tomatoes. Can someone say where they get no oil, no salt unsulfered sundried tomatoes? I could dehydrate them but that doesn't seem much different than just chopping them. They will rehydrate in the soup....

vicki45 replies:

01/12/2021 08:00 AM

Rated this recipe: (no rating)

It's hard to find.  I use the dried sun dried and soak in warm water for a minute then rinse to get rid of salt. I do this twice. They still taste great. Buy online Inari brand (in Canada).

This reply was last edited on 01/12/2021 08:00 AM

vaporz replies:

10/21/2021 04:46 PM

Rated this recipe: (no rating)


01/22/2022 06:22 PM

Rated this recipe:

Yum this was delicious!! I didn't have sundried tomatoes so omitted them, and just used a can of chopped tomatoes for the tomato. I didn't have red wine vinegar so I subbed balsamic vinegar. It was fantastic - a keeper! It also made a HUGE pot of soup - definitely more than 4 servings.