Lentil Soup with Mushrooms
⏳ Time
40 minutes
🥕 Ingredients
11
🍽️ Servings
3
Description
An optional element that elevates the bowl of soup to the peak of pleasure is a tablespoon of Greek yogurt or sour cream. I don't know what umami is, but I think this is it. Recipe by Martha Stewart with a video on the website marthastewart.com/863966/mushroom-and-lentil-soup
Ingredients
- Carrot - 2 pieces
- Onion - ½ piece
- Garlic - 2 cloves
- Olive Oil - 1 tablespoon
- Pickled Chanterelles - 8 pieces
- Salt - to taste
- Ground Black Pepper - to taste
- Thyme - ½ teaspoon
- Lentils - 1 cup
- Water - 4 cups
- Soy Sauce - 1 tablespoon
Step by Step guide
Step 1
Heat a pan with olive oil over medium heat. Add finely chopped carrots, onion, and garlic. Cook until the vegetables soften, about 6 minutes.
Step 2
Add chopped champignon mushrooms, season with salt and pepper. Cook, stirring, for about 8 minutes — the mushrooms will shrink and their edges will turn golden.
Step 3
Stir in thyme, lentils, pour in water, and bring to a boil. Reduce heat and simmer for about 25 minutes.
Step 4
Add soy sauce. Adjust salt and pepper to taste.
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