Chunky lentil and mushroom soup

Recipe from: 5/1/2002 12:00:00 AM
Ingredients 11
Servings 4
Time

Ingredients

  • 30
    ml
    olive oil
  • 2
    onions, chopped finely
  • 6
    cloves garlic, sliced thinly
  • 250
    g
    button mushrooms, quartered
  • 40
    g
    dried porcini mushrooms, soaked in boiling water
  • 250
    g
    brown lentils
  • 2
    Litres
    vegetable or beef stock
  • 5
    ml
    sugar
  • salt and milled pepper
  • 1
    lemon, halved
  • 250
    g
    (1 bunch) spinach, torn
 

Method

60 minutes
 

Wash lentils thoroughly, picking out the little stones.
Heat oil in a deep pot and sauté onions and garlic for five minutes.
Add button mushrooms and porcini mushrooms including soaking liquid.
Cook till golden and fragrant and stir in lentils.
Pour in beef stock and sugar, season and simmer for 30 to 40 minutes.
Add lemon and cook for a further 20 minutes.
Ten minutes before serving toss in torn spinach and cook to wilt.
 

Read more on: pulses  |  soup  |  sauté
 

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