Читать книгу Rose Elliot’s New Complete Vegetarian - Rose Elliot - Страница 42

The lentils and mushrooms in this soup blend beautifully to make a deep, dark soup with a rich, earthy flavour. If they don’t know, people sometimes think they’re just eating mushroom soup, but of course the lentils give it extra body and are full of nourishment.

SERVES 4

1 large onion, chopped

1 large garlic clove, crushed

1 tbsp olive oil

15g (5oz) butter

125g (4oz) mushrooms, chopped

125g (4oz) green or Puy lentils

850ml (1½ pints) water or unsalted vegetable stock

salt and freshly ground black pepper

chopped fresh flat-leaf parsley or flakes of Parmesan-style cheese, to garnish

Fry the onion and garlic in the olive oil and butter in a large saucepan for 5 minutes. Add the mushrooms and cook for a further 4–5 minutes.

Add the lentils and the water or stock. Simmer gently, with a lid on the saucepan, for about 45 minutes or until the lentils are tender.

Blend the soup if you want a smoother texture and thin it with a bit more water if you wish. Season with salt and freshly ground black pepper.

Reheat the soup and serve it in warm bowls topped with some chopped parsley or flakes of Parmesan-style cheese.