Spiced Mushroom, Tomato and Black Lentil Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4
  • 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
  • ΒΌ cup each finely chopped flat-leaf parsley and coriander
  • Greek yoghurt or vegan sour cream, to serve
  1. Place a large pot on medium-high heat.
  2. When hot add oil and onion and cook until soft, 5-8 minutes
  3. Add mushrooms and saute for another 5 minutes
  4. Add garlic, ginger and ras el hanout and cook until fragrant, 1-2 minutes
  5. Then add tomato, lentils, celery, zuchini and stock
  6. Bring to the boil, then reduce heat to a simmer
  7. Cook for 20-30 minutes, until lentils are tender
  8. Add herbs, taste and season as necessary
  9. Serve with a dollop of yoghurt or sour cream and seedy crackers
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2019/07/28/spiced-mushroom-tomato-and-black-lentil-soup/