Slow Mushroom and Lentil Soup

Ahh fresh homemade soup with warm crusty bread. Is there anything more satisfying?

 
Ok so maybe there is! But a bowl of this for dinner will definitely tickle your taste buds!
 

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).

 
With just a few simple ingredients gathered together you can soon be chowing down on a bowlful of delicious slow mushroom and lentil soup.
 
All you need is:
 
125g chestnut mushrooms
1 onion
2 cloves garlic
25g butter
125g green lentils, no need to soak variety 
1L vegetable stock
 
A slow cooker or a trusty big saucepan
A stick blender or food processor
A frying pan
 
Gently fry the onions in a frying pan with the butter until soft.
Add the crushed garlic and fry for a minute more.
Add the mushrooms and fry until they begin to soften.

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!
Serve with grated cheese and a freshly baked ciabatta.
 
Such a simple dish but oh so tasty
Add a big dollop of cheese to the soup and dive right in.
 

A delicious combination of mushrooms, garlic, cheese and ciabatta! With the added depth of the lentils. 

 
Make sure you can take your time eating this one! 
 
 
 
 
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