May 15, 2017
There is no food more comforting for most than a bowl of lovingly prepared homemade soup. With lentils and portabello mushrooms, this soup is full of protein and the medley of herbs used enhance the incredible flavor. So, relax and sit down to a beautiful bowl with a slice of fresh sourdough bread!
Velvety Lentil Soup
Ingredients
Simmer about 35-40 minutes:
- 8 cups water
- 1 yellow onion chopped large
- 1 large carrot chopped large
- 4 celery stalks chopped
- 3/4 cup green lentils
- 1 portabello mushroom sliced medium
- add 2 tsp salt after lentils are soft
While the veggies are simmering saute:
- 1/2 small onion diced
- 1 tsp salt
- 2 large cloves garlic
- sprig of rosemary chopped
- 1 tsp each of thyme, basil and oregano
- dash of chili flakes
- 1/2 portabello mushroom sliced fine
*Once the veggie stock is done add sauteed mixture and let cool*
Once cooled, blend in batches and see the beautiful ingredients and aromas come together in this delicious, velvety soup!
Top with cilantro and diced red pepper!
Enjoy,
Kim
