Prep 10 mins
Cook 30 mins
I found this recipe in A cookbook from the library ( The Healing Foods Cookbook from Prevention Magazine Editors) I am always looking for meatless meals and this looks like a good one.
- 1 large onion, chopped
- 1 tablespoon olive oil
- 5 cups stock
- 8 ounces mushrooms, sliced
- 1 carrot, diced
- 1⁄2 cup dried lentils
- 1 teaspoon dried rosemary
- 1 bay leaf
- Use a 3 quart saucepan over medium heat.
- Saute the onions in the oil til lightly browned, about 12 minutes.
- Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
- Bring to boil.
- Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
- Discard the bay leaf.
I did everything the recipe said and it came out wonderful! It's easy, it doesn't take too much time, and it's very filling. Good for vegetarians, as it has lentils and mushrooms. By the way, rosemary and bay leaf did a great job, though mine rosemary wasn't so fresh. Overall, it's just an excellent recipe!
P.S. it was very delicious!
We made this tonight, and it was excellent. We doubled the recipe, added a bit of garlic, and used vegetarian beef flavored Better Than Bouillon to make the broth. It is great with some crusty bread. We used a mixture of shitake and portabella mushrooms.
Mushroom heaven. This is a great light mushroom soup. I used about half a 19 ounce can of lentils ( had no dry) and tossed them in about halfway through the cooking. I used one large Portabella and the rest were large button mushrooms and fresh rosemary instead of dry. I used beef broth and just a splash of red cooking wine LOL Very tasty soup Thanks for posting Made for My 3 chefs fall 2008