Mushroom And Lentil Soup

Mushroom And Lentil Soup

Yum mushroom soup with added lentils for protein.

Free from: nut

Gluten, wheat free: use tamari soy sauce and suitable stock

Soya free: use suitable stock; replace soy sauce with coconut aminos or season with salt

Yeast free: use suitable stock and replace soy sauce with liquid aminos

This is a vegan recipe

Mushroom And Lentil Soup
Servings: 4 People
  • 3 tbsp red lentils
  • 2 onions (finely chopped)
  • 1 stick of celery (finely chopped)
  • 3 good handfuls mushrooms (roughly chopped)
  • 1 tbsp dried porcini mushrooms
  • 1 L stock
  • 1/2 tsp garlic granules
  • soy sauce (to taste)
  1. Add all the ingredients except the soy sauce to a soup kettle or pan. If using a soup kettle you may need to adjust the volume of stock depending on the size of your kettle.

  2. If using a soup kettle, set to purée program and start. When it is finished season with soy sauce then serve.

  3. If using a pan, bring to the boil on the hob then reduce heat. Simmer until everything is cooked, about 20 minutes, then liquidise. Season to taste with soy sauce and serve.

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