-Mushrooms -Cooking Oil -Carrots -Celery -Yellow Onion -Garlic -Dried Thyme
-Rubbed Sage -Dried Rosemary -Brown Lentils -Vegetable Broth -Coconut Milk -Salt -Pepper
Rinse mushrooms to remove any dirt or debris, then cut them into thick slices. Add the sliced mushrooms to a large soup pot along with cooking oil and a pinch of salt and pepper.
Sauté the mushrooms over medium heat until they’ve released all of their water and the water has evaporated from the bottom of the pot.
While the mushrooms are sautéing, dice carrots, dice celery, dice yellow onion, and mince garlic. Add the onion, celery, carrot, and garlic to the pot along with dried thyme, rubbed sage, and rosemary.
Continue to sauté over medium heat until the onions are soft and translucent.
Add uncooked brown lentils to the pot along with vegetable broth. Stir to combine.
Place a lid on the pot, turn the heat up to high to bring the soup up to a boil, then immediately turn the heat down to medium-low. Let the soup simmer over medium-low for about 20 minutes, or until the lentils are tender.
Add full-fat coconut milk to the soup and stir to combine. Let the soup simmer for an additional five minutes.
Taste the soup and add salt and pepper to taste. Remember, adding a bit of salt helps amplify the flavors in the soup.