Mushroom and Arugula Lentil Soup

The first time I made this soup, it was by accident. I had a bunch of vegetables on the verge of going bad, and needed to do something with them. So, without ever writing a recipe I just threw a little of this and a little of that in the pot. Well, since it actually turned out pretty well, I decided to consciously create a recipe.

This mushroom and arugula soup is vegan, as well as gluten free, and is packed with flavor. It can also be made in advance and frozen.

Step one was a trip to the Glens Falls Winter’s Farmers’ Market last weekend, where I picked up some fresh carrots, arugula and celeriac root. Nothing beats fresh ingredients!

Just as I was about to put olive oil in the pot, I remembered I had a sample of NuCoconut Oil that was given to me during the Natural Products Expo last year. Since it was garlic flavored, it was perfect for the little bit of added kick I wanted for the soup.

It is a very clean, and pure coconut oil. It melted extremely well and added a nice, but not too strong flavor.

Mushroom and Arugula Lentil Soup
By Michelle Maskaly, The Adirondack Chick

3 cups arugula
1, 10 ounce container baby bella mushrooms {sliced thin}
1/4  cup diced celeriac
2 small carrots
1 onion 
2 cloves garlic
3 tomatoes
8 ounces lentils
2 teaspoons NuCoconut Organic Coconut Oil in Garlic
6 cups water
2 tablespoons of Better Than Bouillon Vegetable base

Rinse lentils and set aside.

Dice the celeriac, carrots, onion, garlic and tomatoes. Thinly slice the mushrooms.

In a large pot melt the coconut oil. Add in the onions and garlic, stirring until they are coated with oil. Mix in the carrots and celeriac. Cover and let sweat for about 5 minutes or until the vegetables just start to get soft, being careful not to burn the them.

Mix in the lentils, making sure they get completely coated with vegetables. Add in the mushrooms, water and Better than Bouillon. Cook for about 5 minutes.

Stir in the tomoatoes and arugula.

Bring to a boil and cook covered for about 25-30 minutes or until the lentils are soft.


This post was shared with the following websites: My Sweet and Savory, What’s for Dinner Mom?,

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