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Mushroom and Lentil Soup

Prep time: 30mins | Difficulty: easy | Serves: 4

You can use a variety of speciality mushrooms in this recipe or stick to the cheapest and it still comes out tasting delicious. We used a good quality vegetable stock but you could use your own homemade stock or even substitute a 250mls of the vegetable stock for brown ale.

Tags:

View All light snacks lunch soup vegetarian

Nutritional information per serving (1/4 of recipe)

Fat

4.6g 

Saturated

0.7g 

Carbohydrate

N/a 

Protein

N/a 

Calories

161kcals 

Ingredients

  • 1 tablespoon olive oil
  • 2 small onions, roughly chopped
  • 2 sticks celery, roughly chopped
  • 1 carrot, roughly chopped
  • 400g (4 cups) mushrooms, roughly sliced
  • 100g (1 cup) green lentils, pre-cooked in boiling water
  • 1 litre (4 cups) vegetable stock, made from 2 low-salt vegetable stock cubes
  • 1 bay leaf
  • 1 tbsp Worcester sauce
  • Ground black pepper
  • Optional to serve - 4 tsp toasted pine nuts
  • Optional to serve - 4 tsp soy yogurt

Method

  1. Sweat the onions in the olive oil for a few minutes until softened, taking care not to colour them.
  2. Add the celery and carrot and continue to stir and cook for a few minutes on a low heat
  3. Set aside a few slices of mushrooms as a garnish, then add the remaining mushrooms, cooked lentils, vegetable stock, Worcester Sauce and bay leaf to the pan and simmer until all the vegetables are cooked and tender
  4. Remove the bay leaf and using a hand blender puree the soup
  5. Season with black pepper and serve, garnished with reserved sliced mushrooms, pine nuts and yogurt, if using.
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