Green lentil and mushroom soup
Ingredients:
- 1½ cups green lentils rinsed and drained (soaking for at least 2 hours is optional, see Notes)
- 1 tbsp olive oil
- 1 medium onion chopped
- 2 medium carrots sliced into rings
- 2 celery stalks (about ½ cup) chopped
- ½ lb (250g) mushrooms coarsely chopped
- 2 tomatoes (about 1 cup) coarsely chopped
- 2 garlic cloves chopped
- ½ tsp cumin
- ½ tsp ground turmeric
- 1 tsp sweet paprika
- 6 cups (1.5L) water or vegetable stock
- 1 tsp salt or more to taste
- ½ cup chopped cilantro leaves
Instructions:
- Sauté the onion: Heat the olive oil in a large pot. Add the chopped onion and sauté, stirring, until translucent, about 3 minutes.
- Add the vegetables and spices: Add the carrots, celery, mushrooms, garlic, cumin, turmeric, and paprika. Don't add salt yet, it slows down the lentils' cooking and can leave them tough. Stir and cook for another 5 minutes.
- Simmer: Add the lentils, chopped tomatoes, and water or vegetable stock. Stir and bring to a boil. Cook over medium heat, uncovered, for about 35 minutes, until the lentils and vegetables are soft.
- Mash and season: Carefully remove the pot from the heat. Using a hand blender, mash about half the soup to create a thick, rich texture (a potato masher works too). Return to the stove, add the salt, taste, and adjust as needed. Cook for another 5 minutes.
- Finish: Stir in the chopped cilantro and serve.
Notes:
- Soaking the lentils for at least 2 hours is optional. It softens them, may make them a bit easier to digest, and speeds up cooking slightly, but it's completely your choice.
- Don't add salt while the lentils are cooking, only at the end, this keeps them from turning tough.
- Any type of mushroom works well here.
- Like most legume-based soups, this one tends to thicken as it sits, especially the next day. Add a splash of water when reheating to loosen it back up.
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