Satisfying Red Lentil and Mushroom Soup
Makes 6 servings
Preparation Time: 15 min
Cooking Time: 30 min
This flavourful soup is perfect for those rainy days. The best part is it does double duty: save leftovers for tomorrow’s lunch, or make a double batch and freeze for a busy day.
|2 tsp||extra virgin olive oil||10 mL|
|1 pkg||mushrooms, chopped (227 g/8 oz)||1 pkg|
|1/4 cup||chopped fresh parsley||60 mL|
|1 tbsp||dried oregano leaves||15 mL|
|2 tsp||dried thyme leaves||10 mL|
|1/4 tsp||hot pepper flakes||1 mL|
|1 cup||red lentils, rinsed||250 mL|
|3 cups||sodium reduced vegetable broth||750 mL|
|2 cups||water||500 mL|
|1/2 tsp||grated lemon rind||2 mL|
|2 tbsp||fresh lemon juice||30 mL|
|1/3 cup||crumbled light feta cheese (optional)||75 mL|
In a large pot, heat oil over medium-high heat and cook mushrooms, onion and carrot for about 5 minutes or until liquid evaporates from the mushrooms. Stir in parsley, oregano, thyme and hot pepper flakes and cook for 1 minute.
Add lentils and stir to combine. Add broth and water; bring to the boil. Reduce heat, cover partially and cook stirring occasionally, for about 20 minutes or until lentils are soft and falling apart.
Stir in lemon rind and juice. Ladle into bowls and sprinkle with feta cheese, if using.
ORIGINAL ARTICLE AT: http://www.cookspiration.com/recipe.aspx?perma=jt6hzgiewGZ&d=47&i=2&s=3