Lentil and Mushroom Soup

Lentil and Mushroom Soup is a hearty and nutritious dish that is perfect for a cold winter day. This soup is packed with protein and fiber, making it a great option for vegetarians and vegans. In this recipe, we will show you how to make a delicious Lentil and Mushroom Soup that is sure to satisfy your taste buds.

Ingredients (serves 4):

- 1 cup of green lentils
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 carrot, chopped
- 1 celery stalk, chopped
- 8 oz of mushrooms, sliced
- 4 cups of vegetable broth
- 1 tsp of dried thyme
- 1 tsp of dried oregano
- Salt and pepper to taste
- 2 tbsp of olive oil

Cooking tips:

- Rinse the lentils thoroughly before cooking to remove any dirt or debris.
- Use a large pot to cook the soup, as the lentils will expand as they cook.
- If you prefer a creamier soup, you can blend half of the soup in a blender before adding it back to the pot.

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the onion and garlic and sauté for 2-3 minutes until the onion is translucent.
2. Add the carrot and celery and sauté for another 2-3 minutes until the vegetables are slightly softened.
3. Add the mushrooms and sauté for 5-7 minutes until they are tender and browned.
4. Add the lentils, vegetable broth, thyme, oregano, salt, and pepper to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 30-40 minutes until the lentils are tender.
5. Serve the soup hot with a slice of crusty bread or crackers.
Appearance and taste:
This Lentil and Mushroom Soup is a beautiful blend of earthy flavors and textures. The lentils provide a hearty base, while the mushrooms add a rich and savory flavor. The soup has a thick and creamy consistency that is perfect for dipping bread or crackers. The aroma of the thyme and oregano will fill your kitchen with a warm and comforting scent.
Type of dish: Soup
Main ingredients: Lentils, mushrooms, vegetable broth.