Green Lentil Soup with Mushrooms
You can’t beat a hearty soup when winter rolls into town. And this one’s a good ‘un because the lentils make it a hearty, filling lunch that’ll keep you satisfied until dinner time.
This chunky green lentil soup is perfect for a warming winter lunch. It’s packed with whole green lentils, savoury mushrooms, and veggies and it’s so simple to make.
Just chop up the veg, add to a pan and simmer gently for an hour – the perfect amount of time to curl up with a book while you wait for your soup!
Total Time: 1.5 hours
Prep Time: 30 minutes
Cook Time: 1 hour
Servings: 6
Total Time: 1.5 hours
Servings: 6
Ingredients
Method
Ingredients
(Servings: 6)
- 66.666666666667 66.666666666667 g green lentils
- 0.33333333333333 0.33333333333333 large carrots
- 0.16666666666667 0.16666666666667 onion
- 0.33333333333333 0.33333333333333 cloves of garlic
- 25 25 g baby plum tomatoes
- 33.333333333333 33.333333333333 g mushrooms
- bay leaf
- salt and pepper to taste
Method
- Slice the carrots, mushrooms and the tomatoes and add them to a soup pot – off the heat.
- Chop the onions and garlic and let them join the party as well.
- Now add the lentils, the bay leaf and the seasoning.
- Cover everything with cold water and bring the water to boil.
- As soon as it starts boiling, reduce the heat to low and let it simmer for 1 hour.
