Ingredients

• 1 tablespoon olive oil
• 1 shallot , thinly sliced
• 3 cloves garlic , minced
• 3 cups shiitake mushrooms , sliced
• 6 cups vegetable stock
• 1 teaspoon ground thyme
• 0.5 teaspoons salt
• 1 cup green lentils , rinsed and drained
• 2 teaspoons sesame oil
• 2 greens onions , finely chopped, or to taste

Instructions

1. 1 Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
2. 2 Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
3. 3 Divide soup between 4 bowls and garnish with sliced green onions.

Nutrition per serving