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.
- 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
- Fresh parsley leaves chopped
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.