Since recently discovering cheese-topped baps in Tesco, they’d become my lunch, filled with Violife vegan cheese slices, vegan mayo and salad (yes, I know there’s not really much point putting vegan cheese and vegan mayo into dairy cheese-topped baps but I’ve still got loads of Violife cheese slices to use up and I prefer vegan mayo to the eggy stuff).
But after eating homemade muffins and sultana loaf and having pizza and galic bread over the weekend, I was a bit breaded out. So, today I went back to making soup (I should have been meeting uni friends for pancakes but the screenwriting tutorial timetable scuppered that plan).
Today’s soup was lentil and mushroom, taken from Rose Elliot’s The Bean Book.
I’m going to post the recipe as it appears in the book (well, sort of) but it was way too thick to blend at the end, so I added about 300ml more stock. This soup is thick, tasty, salty and earthy.
Lentil and mushroom soup (serves 4 not very hungry people)
(from The Bean Book, by Rose Elliot)
125g green lentils
1 large onion, chopped
1 clove garlic, crushed
125g mushrooms, chopped
900ml vegetable stock
salt and pepper
- Melt the butter in a large saucepan and fry the onion and garlic for about 5 minutes.
- Add the mushrooms and fry for a further 4-5 minutes, then add the lentils and stock.
- Simmer gently, covered, for about 1 hour until the lentils are tender.
- Blend in a food processor or blender and season with salt and pepper.