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