Ahh fresh homemade soup with warm crusty bread. Is there anything more satisfying?
Ok so maybe there is! But a bowl of this for dinner will definitely tickle your taste buds!
With just a few simple ingredients gathered together you can soon be chowing down on a bowlful of delicious mushroom and lentil soup.
All you need is:
125g chestnut mushrooms
2 cloves garlic
125g green lentils, no need to soak variety
1L vegetable stock
A slow cooker or a trusty big saucepan
A stick blender or food processor
A frying pan
Gently fry the onions in a frying pan with the butter until soft.
Add the crushed garlic and fry for a minute more.
Add the mushrooms and fry until they begin to soften.
Chuck it all into a slow cooker and add the stock and green lentils.
Pop the lid on and leave to cook on high for 1 1/4 hours or until the lentils are cooked.
The beauty of doing this in a slow cooker is that you are then free to roam for 1 1/4 hours. If you need more time to roam simply cook on a lower setting on your slow cooker and leave for longer.
If you don't have a slow cooker just use a big saucepan instead.
Once cooked, take out your trusty stick blender
and get blending to your desired consistency.
|Don't forget to point the stick blender down otherwise you best have your apron on!|
Serve with grated cheese and a freshly baked ciabatta.
|Such a simple dish but oh so tasty|
Add a big dollop of cheese to the soup and dive right in.
A delicious combination of mushrooms, garlic, cheese and ciabatta! With the added depth of the lentils.
Make sure you can take your time eating this one!