It’s been a relatively healthy beginning to 2017. Despite the odd hiccup, (Saturday’s birthday celebration for my friend Dwight included a stick of butter per person to ensure the Louisiana shrimp was authentic) I’ve been pretty well behaved. Making a big batch of this incredibly satisfying and unintentionally vegan soup has been the largest contributor to my restraint. It has also been especially comforting to have a steaming bowl of soup after walking Daisy in these frigid temperatures. It’s hearty, healthy, and very very tasty!

 

Mushroom and Lentil Soup

Serves 4

Ingredients:

2 tablespoons olive oil

2 small onions, peeled and diced

2 large cloves garlic, peeled and smashed

1 large dried chili (any mild dried chili works)

5 oz. mushrooms, sliced (I used a mixture)

4 oz. small brown lentils (I used Puy lentils), rinsed

4 cups vegetable stock

3 sprigs of thyme

Cognac

1 lemon

Good French bread for dipping

 

Method:

1. Heat the olive oil in a medium saucepan and add the onions. Cook on medium until soft, about 5-8 minutes. Save some of the browned mushrooms to a separate plate for garnish.

2. Add the garlic and chili and cook for a further minute or two, stirring regularly, before adding the mushrooms and cooking for a further 5 minutes.

3. Add the lentils, pour in the stock and bring to the boil. Once boiling, reduce to a low simmer with a lid almost covering the pot for about 30 minutes or until the lentils are soft. 

4. Season with salt, pepper, a dash of cognac and the juice of a lemon.

5. Remove the garlic, chili and thyme and then whizz using a hand held blender till about half of the soup is pureed but you still have plenty of texture. 

6. Serve warm with browned mushrooms as a topping and extra bread for dipping.