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.