Lentil and Mushroom Soup

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Modified from Mushroom And Lentil Soup I've simplified the recipe a little and doubled the mushrooms and vegetables.

  • 4 tbs olive oil
  • 3 large carrots, diced small
  • 2 medium red onions, diced small
  • 8 cloves of garlic, minced

Saute in a large pot about 6 minutes until vegetables soften.

  • 1.5 lbs mushrooms (I use locally available oyster mushrooms)
  • salt and pepper

Saute about 8 minutes.

  • 2 cups dried lentils (around 3/4 lb)
  • 1 tbs dried thyme or 9 sprigs of fresh thyme
  • 7 cups of water

Bring to a boil, then reduce to a simmer for 25 minutes until the lentils are tender but still hold their shape.

Additional seasonings to add zest!

  • yogurt
  • soy sauce
  • curry powder
  • sri racha
  • balsamic vinegar
  • herbs
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