Lentil and Portobello Mushroom Soup (Low Sodium)

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 246.2
  • Total Fat: 4.9 g
  • Cholesterol: 64.7 mg
  • Sodium: 237.5 mg
  • Total Carbs: 17.6 g
  • Dietary Fiber: 5.6 g
  • Protein: 31.3 g

View full nutritional breakdown of Lentil and Portobello Mushroom Soup (Low Sodium) calories by ingredient
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This soup is so hearty it can be served as a main course. Earthy and rustic, it is one of my fall/winter favorites. This soup is so hearty it can be served as a main course. Earthy and rustic, it is one of my fall/winter favorites.
Number of Servings: 6


    2 teaspoons olive oil
    1 onion, finely chopped
    2 medium carrots, finely chopped
    3 medium celery ribs, finely chopped
    1 pound Portobello mushrooms (you can use white button mushrooms if portobellos are not in your budget) stems removed, caps coarsely chopped
    2 14.5 cans of Stewed tomatoes no salt added
    1 cup brown lentils, picked over and rinsed
    5 cups defatted chicken or vegetable broth, preferably homemade with no salt added.
    2-3 cups chicken, thighs and breasts, cooked and coarsely chopped (I use the chicken off the stock carcass for this soup) no skin no bones.
    1/2 cup chopped fresh flat leaf parsley leaves


Heat the oil in a 4 quart sauce pan over medium-high heat. add the aromatics (onion, carrots, and celery) cook until soft and clear 3-5 min.Add the mushrooms and continue cooking stirring occasionally, until they soften and release their liquid about five min.Stir in the tomatoes, lentils, broth and bring to a boil. Reduce heat to low, cover the saucepan and simmer until the soup has thickened and the lentils are tender about 45 minutes. Add chicken and parsley, continue to cook for 10 minutes. Serve.

Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user REDOONAGH.

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