Triple Threat Mushroom Soup

Delicious, creamy mushroom soup made with 3 varieties of mushrooms and topped with crispy lentils. Vegan and gluten-free.

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

View the full recipe at Gratitude and Greens →