Slow Mushroom and Lentil Soup
Homemade soup with crusty bread for me is the heart warming food of the summer. When you want something tasty and comforting but still light and fresh to fit the summery shine outside (if we’re lucky in Britain).
Chuck it all into a slow cooker and add the stock and green lentils.
Pop the lid on and leave to cook on high for 1 1/4 hours or until the lentils are cooked.
The beauty of doing this in a slow cooker is that you are then free to roam for 1 1/4 hours. If you need more time to roam simply cook on a lower setting on your slow cooker and leave for longer.
If you don’t have a slow cooker just use a big saucepan instead.
Once cooked, take out your trusty stick blender
and get blending to your desired consistency.
|Don’t forget to point the stick blender down otherwise you best have your apron on!|
|Such a simple dish but oh so tasty|
A delicious combination of mushrooms, garlic, cheese and ciabatta! With the added depth of the lentils.