Mushroom And Lentil Soup
My vegan mushroom and lentil soup is a good winter warmer. A tasty, veggie filled and oil free lunch on a cold day.
Cooking mushroom and lentil soup
Split red lentils thicken this soup and add lots of nutrients including protein. Unlike dry beans, dried lentils don’t necessarily need to be soaked before you cook them… BUT you really do need to make sure that they are cooked thoroughly. You can make this soup on the hob, in which case cook it until the lentils are completely soft and mushy. Or you can use a soup kettle. I tend to use my ‘Salter‘ soup kettle when making puréed soups, and when I add lentils to my kettle I do soak them first. When I have added dry split red lentils without soaking beforehand I’ve never been convinced that they are properly cooked. You need to soak for at least half an hour really, but feel free to leave them for a good few hours or overnight if that’s convenient.
I use stock for this recipe, though you could replace the stock with water. My favourite stock is the ‘Unami’ concentrate made by ‘9 Meals From Anarchy’. Unlike lots of bought stocks out there, it contains real ingredients. Check it out here. You may be lucky enough to see it stocked in your local grocery shop, but I buy it online.
On a winters day I like to have a mug of this soup with some freshly baked, crusty bread. I make our bread at home (with the assistance of my bread maker), and all my recipes are filled to the brim with wholegrain goodness. Check them out here.
Free from: nut
Gluten, soya, wheat, yeast free: use suitable stock
This is a vegan recipe
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- 3 tbsp red lentils
- 2 onions (finely chopped)
- 1 stick of celery (finely chopped)
- 3 plugs frozen spinach (or a few handfuls of fresh)
- 3 good handfuls mushrooms (roughly chopped)
- 1 tbsp dried porcini mushrooms
- 1 L stock
- 1/2 tsp garlic granules
If using a soup kettle then soak your lentils for at least half an hour. If using a pan then this step is optional.
Add all the ingredients to your 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.
If using a soup kettle, set to purée program and start.
If using a pan, bring everything to the boil on the hob. Reduce the heat and simmer until everything is cooked, about 20 minutes. Liquidise and serve.