Spiced Mushroom, Tomato and Black Lentil Soup
You may have noticed, if you have been following my blog for any length of time
Just how much I like lentils
the glorious variety of lentils we have available in Australia
And while I have included many recipes using the red, brown and Australian green (also known as puy) lentils
Until now, I have only included one recipe using these gorgeous black ones
black beluga lentils
Which is this scrumptious salad…
Black Beluga Lentils with Rocket, Pumpkin, Beetroot, Avocado & Feta
black beluga lentil salad
Yet I cook with black lentils all the time
This soup was inspired by a recipe from an old copy of Gourmet Traveller
Originally containing chicken and chicken stock, I have adapted it to be vegan
Not that I don’t eat chicken, I just don’t eat it very often
Plus I have been getting many requests for vegan recipes lately
And I’m also not so good at sticking exactly to recipes
Not even my own!
Gourmet Traveller’s Spiced Chicken and Lentil Soup – doesn’t it look deeelicious!
So I give you my version of this delicious looking soup
Which actually is VERY delicious
And since I have nothing to compare it to, I am going to suggest it tastes just as good
Actually, possibly even better than the original!
My spiced mushroom, tomato and black lentil soup…delicious!
I hope you enjoy it too
Do let me know
- 1 tablespoon extra virgin olive oil
- 1 large brown onion, finely chopped
- 400 grams Swiss brown or Portabello mushrooms, sliced
- 3 garlic cloves, finely chopped
- 2 tablespoons finely sliced ginger
- 1 tablespoon ras el hanout
- 400 gm tin crushed or cherry tomatoes
- ⅔ cup black lentils, rinsed
- 2 small stalks celery (approx 1¼ cups), diced
- 1 zucchini, diced
- 1 litre (4 cups) vegetable or chicken stock
- ¼ cup each finely chopped flat-leaf parsley and coriander
- Greek yoghurt or vegan sour cream, to serve
- Place a large pot on medium-high heat.
- When hot add oil and onion and cook until soft, 5-8 minutes
- Add mushrooms and saute for another 5 minutes
- Add garlic, ginger and ras el hanout and cook until fragrant, 1-2 minutes
- Then add tomato, lentils, celery, zuchini and stock
- Bring to the boil, then reduce heat to a simmer
- Cook for 20-30 minutes, until lentils are tender
- Add herbs, taste and season as necessary
- Serve with a dollop of yoghurt or sour cream and seedy crackers
NOTES
Ras el hanout, is a Moroccan spice blend. I really like the Spice and Co version which is available from Harris Farm, some delicatessens and green grocers. You will also find ras el hanout in Middle Eastern stores and some supermarkets
Black beluga lentils are available from Alfalfa House, Honest To Goodness, The Source bulk food and health food stores
If unavailable, substitute Australian/French green (puy) lentils
The original recipe used 1/2 celeriac which I couldn’t get so I replaced it with celery and zucchini, so feel free to change back to celeriac if you like
Adapted from this Gourmet Traveller August 2012 recipe
Recipe for seedy crackers
