Lentil & Mushroom Soup

Lunch

Serves: 4

Ingredients:

  • 1 tbsp. coconut oil

  • 1 onion, diced

  • 2 carrots, chopped

  • 2 cloves garlic, minced

  • 3 potatoes, peeled, chopped

  • ¼ cup (50g) red lentils

  • 4 ¼ cups (1.5L) broth (chicken, vegetable)

  • 1 cup (75g) wild mushrooms, chopped

  • 1 tbsp. tomato paste

  • salt and pepper to taste

Instructions:

  1. In a saucepan, heat the oil and sauté the onion for 4-5 minutes. Add carrots and cook for another 3 minutes. Add the garlic and cook for one more minute.

  2. Next add the potatoes, lentils, and broth. Bring to a boil, cover, and simmer on low heat for 10 minutes.

  3. Add the mushrooms and cook for another 5 minutes. Lastly, add tomato paste and season with salt and pepper to taste. Boil for another 2 minutes and taste for seasoning.

  4. Serve hot.


Previous
Previous

Kale, Quinoa & Cranberry Salad

Next
Next

Mediterranean Chickpea Salad