A vibrant soup combining the wholesome flavours of potatoes, mushrooms and red lentils.
Popular in Indian cooking, today lentils are valued by health conscious cooks everywhere for their filling nature, low fat content and high levels of nutrients such as iron and fibre. The blended broth makes for a smooth base, contrasted nicely by the nutty flavour of the lentils.
For a delicious vegetarian alternative, try substituting the beef stock for vegetable stock. The sautéed mushrooms make a delightful garnish, but can be replaced with croutons, parsley, coriander or any suitable green leaves if desired. Simple to prepare and quick to cook, this recipe feeds four but can easily be scaled up to cater to a larger group.
Preparation Time 10 minutes
Cooking Time: 40 minutes
Servings: 4
Ingredients
Equipment
Method
Ingredients
| 10 cups beef stock | 1 cup red lentils |
| 2 carrots, coarsely chopped | 2 potatoes, coarsely chopped |
| 1 zucchini, coarsely chopped | 2 tomatoes, diced |
| 2 tbsp olive oil | 1 brown onion, finely chopped |
| 2 garlic cloves, finely chopped | 150 g mushrooms, sliced |
Equipment
| Chef Knife |
| Chopping Board |
| Large Saucepan |
| Stick Blender |
| Garlic Press |
Method
- In a Large Saucepan, add stock, lentils and bring to a boil.
- Add the carrots, potatoes, zucchini, tomatoes and simmer on low heat with the lid on for 25-30 minutes or till all the vegetables are cooked through.
- With a stick blender, mix the soup well till smooth.
- In a pan, heat 1 tbsp of the oil and sauté the onions and garlic till golden and softened.
- Add the onion and garlic to the lentil and stir well.
- Season with salt and pepper if needed.
- Heat the remaining olive oil to the pan and sauté the mushrooms till golden.
- Serve in bowls with mushrooms on top.
Tips: You can
substitute the sautéed mushrooms with croutons or some parsley, coriander or
any suitable green leaves.
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