Lentil Soup with Mushrooms
Soups • World
Description
An optional element that elevates the bowl of soup to the peak of pleasure is a tablespoon of Greek yogurt or sour cream. I don't know what umami is, but I think this is it. Recipe by Martha Stewart with a video on the website marthastewart.com/863966/mushroom-and-lentil-soup
Ingredients
- Carrot 2 pieces
- Onion ½ piece
- Garlic 2 cloves
- Olive Oil 1 tablespoon
- Pickled Chanterelles 8 pieces
- Salt to taste
- Ground Black Pepper to taste
- Thyme ½ teaspoon
- Lentils 1 cup
- Water 4 cups
- Soy Sauce 1 tablespoon
Step-by-Step Guide
Step 1
Heat a pan with olive oil over medium heat. Add finely chopped carrots, onion, and garlic. Cook until the vegetables soften, about 6 minutes.
Step 2
Add chopped champignon mushrooms, season with salt and pepper. Cook, stirring, for about 8 minutes — the mushrooms will shrink and their edges will turn golden.
Step 3
Stir in thyme, lentils, pour in water, and bring to a boil. Reduce heat and simmer for about 25 minutes.
Step 4
Add soy sauce. Adjust salt and pepper to taste.
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