Brown Lentil & Mushroom Soup

This easy to make main meal soup was inspired by Sue's visit to the Paul Getty Museum in LA, a place for all things artistic!


  • 2 TBSP extra virgin olive oil
  • 1 large onion, chopped
  • 500 g mushrooms, wiped and sliced
  • 4 TBSP dry sherry
  • 1 carrot, peeled and finely diced
  • 2 sticks celery, finely diced
  • 1 cup brown lentils
  • 2 chicken-style all vegetable stock cubes e.g. Massel
  • 1 tsp of curry powder
  • 1 tsp of ground cumin
  • 2 TBSP salt reduced soy sauce
  • Pepper, to taste
  • ½ bunch of fresh coriander, chopped


  1. Warm the oil in a large soup pot and sauté the onion until soft.
  2. Add the mushrooms and sherry and cook, uncovered, until the mushrooms soften and the alcohol evaporates.
  3. Add diced carrot, celery, lentils, stock cubes, spices and approximately 2 litres of water. Cover with lid and bring to the boil. Turn down heat and simmer half covered for approximately 30 minutes until the lentils are soft.
  4. Season with soy sauce and pepper and stir through coriander.
  5. Serve in large white soup bowls with grainy bread. This recipe freezes well and makes for great leftovers!

Serves 5

Per serve: energy 659 kJ (157 Cal); protein 8 g; fat 8 g; saturated fat 1 g; cholesterol 0 mg; carbohydrate 11 g; fibre 6 g; calcium 54 mg; iron 2 mg