Red Lentil and Mushroom Soup
Rich and satisfying, this delicious soup and a thick slice of bread are an ideal combination.
Makes 4-6 servings
Preparation and cooking time approximately 45 minutes
¾ cup split red lentils
1 ½ cups of diced mushrooms (about 8 mushrooms)
1 small potato peeled and diced (about 1 cup)
1 small red onion, chopped (about 1 cup)
2 celery stalks diced
2 tbs of olive oil
1 15 oz can of petite diced tomatoes
1 ½ pints of vegetable broth
2 tsp of dried herbs de Provence
Salt and pepper to taste
Heat the oil in a large saucepan
Add the potato and cook for 2 minutes, stir frequently to keep from sticking.
Add the onion, celery and mushrooms and cook for 5 minutes, stirring occasionally
Add the lentils and allow them to cook for 1 minute
Add the tomatoes, vegetable broth, herbs de Provence and the salt and pepper
Cover the pot and bring to a boil then lower the heat and simmer for 20 minutes, stirring occasionally.
When the lentils are cooked and tender the soup is ready to serve.