This onion, mushroom and lentil soup is a hearty French-inspired meal for the cooler months. It’s a delicious way to get a good dose of vegetables for the day.
The main ingredients in this soup contain dietary fibre and other micronutrients such as vitamin D (mushrooms if irradiated), folate and non-haem iron (lentils). This recipe is gluten-free and vegetarian. It has some protein from the lentils but I’d recommend adding one or two eggs to make it more satiating.
Onion, mushroom and lentil soup
This onion, mushroom and lentil soup is a hearty French-inspired meal for the cooler months. It’s a delicious way to get a good dose of vegetables for the day.
Servings 2
Ingredients
- 1 brown onion sliced
- 2 tbsp butter
- 2 tbsp extra virgin olive oil
- 200 grams mushrooms sliced
- 3 cups vegetable stock
- 1 ½ cup cooked or canned lentils
- 1 tsp dried thyme
- Salt to taste
- Freshly ground black pepper
To serve
- Fresh parsley leaves chopped
- Bread
Instructions
- Heat butter and oil in a medium pot or saucepan at low-medium heat.
- Add onion, season with a pinch of salt and cook until very soft and caramel colour, stirring often.
- Add mushrooms and continue cooking for another 5 minutes, stirring to coat with the fat.
- Add stock and lentils and bring to the boil.
- Season with thyme, optional salt (if your stock doesn’t have any) and pepper.
- Optionally, give it a blitz with a stick blender to make it chunky.
- Garnish with parsley and serve with toasted bread.
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