This is a great vegetarian stew. I used cremini mushrooms and made sure it had a nice kick of hot pepper and the salt was just right. We served ours with steamed basmati rice. I really loved the chewiness of the cremini. It felt like eating chunks of chicken in a stew. I wish you a very happy and fulfilling week.
Green Lentils and Mushroom Soup
Preparation time: 15 minutes + soaking time; Cooking time:35-40 minutes; Serves: 4
Ingredients
- 2 cups green laird lentils soaked for 2 hours and drained
- 3 tablespoons olive oil
- 225g (8oz) white or cremini mushrooms sliced (I used cremini)
- 1 medium onion, half-moon sliced
- 1 teaspoon smoked paprika
- ½ teaspoon cayenne pepper or black pepper (I used cayenne)
- 1 teaspoon oregano
- ½ cup canned diced tomatoes
- ¼ cup crushed tomato or passata or 2 tbsp tomato paste
- 2 teaspoons Worcestershire sauce
- 4-5 cups broth (stock)
- ¼ cup finely chopped parsley
Instructions
- Heat the olive oil and add the onions and mushrooms. Cook over medium high heat for about 5-8 minutes until all the water evaporates.
- Add the paprika, cayenne pepper, oregano and salt to taste and cook over low heat for 2 minutes.
- Add all the tomatoes and Worcestershire sauce, cover and cook for 5 minutes over medium high heat, stirring from time to time.
- Add the lentils and cook for 1 minute, then add 4 cups broth (stock). Bring to the boil and simmer 20-25 minutes, stirring from time to time, or until lentils are cooked to your desired doneness.
- Adjust the thickness of the soup by adding more stock if necessary (I eventually used 5 cups of broth). Check seasoning and adjust if necessary.
- Just before serving add the finely chopped parsley.
- Last updated: September 4, 2019
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Step By Step Photos
Below is uncooked green lentil also called Laird Lentils
Heat the olive oil and add the onions and mushrooms. Cook over medium high heat for about 5-8 minutes until all the water evaporates. Add the paprika, cayenne pepper, oregano and salt to taste and cook over low heat for 2 minutes.
Add all the tomatoes and Worcestershire sauce, cover and cook for 5 minutes over medium high heat, stirring from time to time.
Add the lentils and cook for 1 minute, then add 4 cups broth (stock). Bring to the boil and simmer 20-25 minutes, stirring from time to time, or until lentils are cooked to your desired doneness.
Adjust the thickness of the soup by adding more stock if necessary (I eventually used 5 cups of broth). Check seasoning and adjust if necessary. Just before serving add the finely chopped parsley.
myfavouritepastime.com
myfavouritepastime.com Last updated: September 4, 2019.
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