Mushroom and Lentil Soup

Ingredients

• Fresh parsley - 2 tablespoons, chopped
• Salt and pepper - To taste
• Thyme - 1 teaspoon
• Bay leaf - 1
• Vegetable broth - 4 cups
• Lentils - 1 cup, rinsed
• Mushrooms - 8 ounces, sliced
• Garlic - 3 cloves, minced
• Onion - 1, diced
• Olive oil - 2 tablespoons

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
4. Add the lentils, vegetable broth, bay leaf, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for 25 minutes, or until the lentils are tender.
5. Remove the bay leaf and discard.
6. Using an immersion blender or a regular blender, blend about half of the soup until smooth. This will give the soup a creamy texture while still leaving some whole lentils and mushrooms for texture.
7. Return the blended soup to the pot and stir to combine.
8. Simmer for an additional 5 minutes to heat through.
9. Serve hot, garnished with fresh parsley.