This mushroom and lentil soup is packed with protein and fiber. Start by sautéing onions, garlic, and sliced mushrooms in olive oil until softened. Add vegetable broth, dried lentils, and herbs like thyme and bay leaf. Simmer for about 30 minutes or until the lentils are tender. For extra flavor, you can add a splash of balsamic vinegar. Season with salt and pepper, and serve hot with a crusty bread on the side.
