This soup is hearty, earthy and filling. I do love soup but I’m looking forward to having some salad weather eventually.
Lentil and mushroom soup (serves 4)
Taken from Rose Elliot’s New Complete Vegetarian
1 large onion, chopped
1 large garlic clove, crushed
1 tbsp olive oil
15g butter
125g mushrooms, chopped
125g green or Puy lentils
850ml vegetable stock
salt and freshly ground black pepper
Fry the onion and garlic in the olive oil and butter in a large saucepan for 5 minutes.
Add the mushrooms and cook for a further 4-5 minutes.
Add the lentils and the stock. Simmer gently for about 45 minutes or until the lentils are tender.
Blend the soup if you want a smoother texture and thin it with a bit more water if you wish.
Season with salt and freshly ground pepper.