![](https://cdn.statically.io/img/www.allrecipes.com/thmb/dli5_ML-jkfq6mh1-4er9C_TaXs=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/6220524-363af58ce8de4ce880b1ae8e8f101bc8.jpg)
Ingredients
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1 bell pepper, sliced
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2 roma tomatoes, halved
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½ medium onion, halved
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1 clove garlic
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6 cups water
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2 cups brown lentils
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1 teaspoon dried basil
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1 teaspoon Italian seasoning
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salt and ground black pepper to taste
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1 tablespoon extra-virgin olive oil
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16 ounces sliced fresh mushrooms
Directions
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Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
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Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.
Nutrition Facts (per serving)
283 | Calories |
3g | Fat |
45g | Carbs |
20g | Protein |
Nutrition Facts | |
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Servings Per Recipe 6 | |
Calories 283 | |
% Daily Value * | |
Total Fat 3g | 4% |
Saturated Fat 1g | 3% |
Sodium 44mg | 2% |
Total Carbohydrate 45g | 16% |
Dietary Fiber 22g | 77% |
Total Sugars 5g | |
Protein 20g | 39% |
Vitamin C 37mg | 41% |
Calcium 62mg | 5% |
Iron 6mg | 31% |
Potassium 1035mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.