Have you ever wondered what a Vegan Mushroom Lentil Adzuki Bean Soup tastes like? Well, here’s a rich, earthy recipe you can try for yourself. This soup is filled with so much good stuff I don’t even know where to begin!
One thing I tell vegans who ask me for advice is to start including beans and lentils in their diet. This is not something most Americans eat on a regular basis. Lentils are readily available, easy to cook, super affordable, and packed with all kinds of nutrition. Primarily they are a great source of vegan protein coming in at a whopping 18g of protein per cup.
In this recipe you’ll find a stash of dried porcinis and a delicious homemade mushroom broth that makes this meal delightful. From the hearty texture to full flavor this is everything you love about soup. Ladled into bowls and garnished with tarragon, this thing looks really endearing.
The mushroom mixture, vegetable stock and lentils are all impressive. The adzuki beans are another great vegan source of protein and fiber. And a splash of shoyu and a big squeeze of lemon adds extra hit of flavor and zesty feel. This recipe is significantly different from the standard lentil soups with added salt and fat. Try it! It is not only nutritious it’s also very comforting as a soup should be.
Feel free to experiment with this soup and make it personal and perfect for you. You can easily add or take away veggies to suit your taste. I’d recommend keeping the lentils, beans and mushroom broth as that is the base of this soup. But you can add to it and really soup it up as much as you like. Pun intended.
This vegan recipe and beautiful photos are courtesy of Soup Addict. You can get this Vegan Mushroom Lentil Adzuki Bean Soup Recipe by clicking here.