Mushroom and Lentil Soup
Preparation time: 10 mins
Cooking time: 20 minutes
Serves: 4
Nutrition: Per serving
Energy
161 Kcal
Fat
4.6g
Saturates
0.7g
Sugars
5.7g
Salt
0.28g
You can use a variety of speciality mushrooms in this recipe or stick to the cheapest and it still comes out tasting delicious. We used a good quality vegetable stock but you could use your own homemade stock or even substitute a 250mls of the vegetable stock for brown ale.
Ingredients
- 1 tablespoon olive oil
- 2 small onions, roughly chopped
- 2 sticks celery, roughly chopped
- 1 carrot, roughly chopped
- 400g mushrooms, roughly sliced
- 100g green lentils, pre-cooked in boiling water
- 1 litre vegetable stock, made from 2 low-salt vegetable stock cubes
- 1 bay leaf
- 1 tbsp Worcester sauce
- Ground black pepper
- Optional to serve - 4 tsp toasted pine nuts
- Optional to serve - 4 tsp soya yogurt
Method
- Sweat the onions in the olive oil for a few minutes until softened, taking care not to colour them.
- Add the celery and carrot and continue to stir and cook for a few minutes on a low heat
- Set aside a few slices of mushrooms as a garnish, then add the remaining mushrooms, cooked lentils, vegetable stock, Worcester Sauce and bay leaf to the pan and simmer until all the vegetables are cooked and tender
- Remove the bay leaf and using a hand blender puree the soup
- Season with black pepper and serve, garnished with reserved sliced mushrooms, pine nuts and yogurt, if using.