Spiced Mushroom, Tomato and Black Lentil Soup
Author: Caroline Trickey from Healthy Home Cafe - adapted from Gourmet Traveller
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
- 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
Recipe by Healthy Home Cafe at https://healthyhomecafe.com/2019/07/28/spiced-mushroom-tomato-and-black-lentil-soup/
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