Portobello Mushroom Lentil Soup

This is a very easy and flavorful lentil soup that is perfect for a cold winter day!

Step: 1

Heat oil in a large pot over medium heat. Add mushrooms, green pepper, onion and garlic, and saute until tender, about 5 minutes. Pour in the chicken broth, and stir in the tomato paste. Bring to a boil, and add the lentils. Reduce heat to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.

Step: 2

Ladle into bowls, and top each bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to taste.

Per Serving: 198 calories; protein 12.5g; carbohydrates 30.7g; fat 3.2g; cholesterol 2.8mg; sodium 301.6mg.

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