Mushroom and Lentil Soup

This hearty mushroom and lentil soup is packed with flavor and nutritious ingredients.

Ingredients - Serves 6

Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, and cook until the onion is translucent, about 5 minutes.
Add the mushrooms and cook until they release their moisture and start to brown, about 8 minutes.
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.
Remove the bay leaf and discard.
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.
Return the blended soup to the pot and stir to combine.
Simmer for an additional 5 minutes to heat through.
Serve hot, garnished with fresh parsley.