Loading Selected Work...

Triple Threat Mushroom Soup With Crispy Lentils

creamy vegan mushroom soup topped with crispy lentils // gratitude and greens // #vegan #plantbased #healthy #recipe

When I was a kid, my mom would occasionally let us have Campbell’s soup in a can. Sometimes she cooked with it, using it as a base in more complex dishes, and other times it would just be the soup heated up. I have fond memories of her spooning out hot, creamy portions of Campbell’s cream of chicken or mushroom soup that she added peppers and corn to, and sometimes we would eat it with rice. It might sound strange, but it was, weirdly enough, quite delicious. I loved everything my mom made, and this was no exception. My mom stopped cooking with it shortly after, and as the years went by, I began to develop a sense of what foods were healthy and how terrible processed foods were for your health. I stopped fantasizing about those Campbell’s soup cans, and if you handed me one today, I would probably run in the other direction. Not even Andy Warhol’s art can sway me now!

creamy vegan mushroom soup topped with crispy lentils // gratitude and greens // #vegan #plantbased #healthy #recipe

creamy vegan mushroom soup topped with crispy lentils // gratitude and greens // #vegan #plantbased #healthy #recipeSince starting my new job, my dinners have been extremely lazy. I get home anywhere between 7 and 9pm depending on how busy work is and whether I choose to go to a fitness class after, and I’m usually exhausted and hungry by the time I’m home. While I haven’t resorted to Campbell’s soup cans, my dinners, on most nights, have been soup. I love soups because they are so easy, require minimal effort, and you can use different seasonings and spices if you feel like mixing it up.

Lately, my go to soup has been this mushroom soup. I’ve called it the triple threat soup because it’s made with three tasty kinds of mushrooms: shiitake, crimini, and Portobello. The topping is inspired by a recent visit to the MoMA, where my cauliflower soup was garnished with crisy lentils. I loved the contrast of the crunch with the creaminess of the soup so much that I decided to do the same with this soup, and it does not disappoint.

creamy vegan mushroom soup topped with crispy lentils // gratitude and greens // #vegan #plantbased #healthy #recipe

creamy vegan mushroom soup topped with crispy lentils // gratitude and greens // #vegan #plantbased #healthy #recipe

NOTES: I’ve made this soup with oyster mushrooms before as well, and it turned out beautifully. Simply replace one the crimini mushrooms with oyster mushrooms. You can also roast the mushrooms beforehand if you’d like to add extra flavour. If you don’t want to spend as much time caramelizing onions, you can choose to sauté the onions until they are translucent before adding the ‘shrooms. I chose to blend my soup in my Vitamix, but an immersion blender or a large food processor will work just fine. Other crunchy topping ideas: roast leeks or chickpeas and a variety of veggie chips such as kale, sunchoke, or brussel sprouts.

For the soup:
Yields 2 servings.


  • 3 cups vegetable broth
  • 2 cups portobello mushrooms
  • 1 cup shiitake mushrooms
  • 1 cup cremini mushrooms
  • 1 red or yellow onion, chopped
  • 5 cloves garlic
  • 2-3 fresh sage leaves – use 1 to 2 teaspoons if using dried
  • 1-2 tablespoons coconut oil, ghee, or butter
  • sea salt and pepper, to taste

For the lentils:
Yields 2 1/2 cups lentils.

  • 1 cup French green lentils
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 1 tablespoon coconut oil


1. Preheat the oven to 205ºC/400ºF.
2. Put the lentils and bay leaves in the pot and pour enough water to cover the lentils by two to three inches. Place on high heat and bring to a boil. Once it comes to a boil, add the salt and reduce the heat. Allow the lentils to simmer until done, around 25-30 minutes if using unsoaked lentils. Once the lentils are done, remove from the heat.
3. Add the coconut oil. Since the lentils are warm, the coconut oil will melt. Mix to coat the lentils, and season with sea salt and pepper. Lay the lentils out on a flat baking tray and roast for 30 minutes, stirring every 10 minutes to prevent the lentils from sticking to the tray.
4. While the lentils are roasting, prepare the soup. On medium high heat, melt one to two tablespoons of coconut oil in a large pot. Cook the onions until they begin to brown and caramelize. As I mentioned above, if you’d like to spend less time cooking, just sauté the onions until they are fragrant and translucent before adding the ‘shrooms. Lower the heat and add the sage, garlic, and mushrooms. Add another knob of coconut oil if necessary and cook until the mushrooms are softened. Pour the vegetable broth in and simmer for 5-10 minutes. Remove the soup from the heat and purée using a food processor, blender, or immersion blender. You can leave the sage in or remove the sage before puréeing.
5. Ladle the soup into bowls, drizzle with olive oil, and top with the crispy lentils.

What’s your favourite childhood food memory?

Wishing you much love and happy kitchen adventures,

don’t forget to subscribe and stay updated! follow me on facebooktwitterpinterestinstagram; and bloglovin’ 

<< the queen of cauliflower: roast cauliflower with tahini, pomegranates, and skhug


  1. Kelly // The Pretty Bee: Cooking & Creating
    April 9, 2015

    This is just the kind of hearty and comforting soup I need on a day like today!

  2. Emily @ Zen & Spice
    April 9, 2015

    Your recipes always look so rustic and beautiful! So inspiring, makes me want to eat a bunch of wholesome foods haha! :)

  3. Rebecca @ Strength and Sunshine
    April 9, 2015

    This is pure comfort! O and those crispy lentils! Genius! I am so in love!

    • genevieve y
      April 22, 2015

      Thanks girl! Warm soup and crispy lentils? Nothing can go wrong ;) xo

  4. Lisa @ Healthy Nibbles & Bits
    April 9, 2015

    I know EXACTLY how you feel about being exhausted when you get home from work! I’ve learned that quesadillas are my best friend.

    LOVE the roasted lentils you used to top the soup! By the way, I’m also in love with these bowls! Wish I could use them for my photos! ;)

  5. Farrah
    April 9, 2015

    I’m on my surgery rotation right now, so I’m all for lazy dinners! :] You always create the most beautiful recipes ever, and this one’s definitely no exception! <3!

  6. Audrey @ Unconventional Baker
    April 10, 2015

    French green lentils are the most amazing lentils on earth. So beautiful <3 And this soup looks to die for!

    I've never had a canned soup in my life strangely enough, though I can't say I feel like I've missed out ;) — especially when you can make gorgeous things like this!

  7. Alison @Food by Mars
    April 11, 2015

    Oh dear, this looks incredible!! I’m pinning this right now… I love mushrooms and often have a bunch ready to go in the fridge so this is happening.

  8. GiGi Eats
    April 12, 2015

    While this looks good and I do like mushrooms, they do not agree with me at all :(

  9. Alex Caspero MA,RD (@delishknowledge)
    April 12, 2015

    This looks incredible! My mother in law cooks everything in cream of mushroom soup…. :) Can’t wait to make this version for her!

  10. Nina
    April 17, 2015

    OHMYGOSH! I love mushroom soup, I LOVE lentils, so having the two at the same time… Genius!
    Oh and I’m your 100th follower on Bloglovin’ :) I’m happy to have added a new yummy blog to my feed and I’m looking forward your recipes!

  11. Kathryn
    April 20, 2015

    This sounds wonderful – I love the idea of those crispy lentils on top.

  12. Recipe Redux: PB & J Ice Cream Sandwiches + Raw Vegan Strawberry Ice Cream | gratitude and greens
    April 22, 2015

    […] << triple threat mushroom soup with crispy lentils […]


Leave a Reply