Heat a small amount of olive oil in the bottom of a large stockpot. Prepare all the ingredients by slicing the mushrooms, dicing the onion, mincing the garlic and finely chopping the thyme.
Start by sauteing the onion in the pan for 2-3 minutes until translucent. Then add the garlic and mushrooms and cook for 10 minutes until the mushrooms have reduced and most of the water they release is evapourated.
Next add the thyme and stir through the mixture, letting it cook for a minute or two. Add the vegetable broth and the lentils, then simmer for 25 minutes.
Blend the soup thoroughly, then stir in the miso paste. If the soup is too thick for you, just add some more vegetable stock until you have the consistency you like!
Serve topped with some extra mushrooms and some fresh parsley.
Store in an airtight container in the fridge for up to 5 days, or freeze in portions in a freezer safe container for up to 3 months.