Lentil and Mushroom Soup

I love lentils. Although they take a long time to cook this soup is very easy. It is a great source of iron and protein – enjoy!

Ingredients:

  • 1 cup green or brown lentils
  • 2 large onions, finely diced
  • 1 small bunch fresh thyme, or 1 tbsp dried thyme
  • 2 large portobello mushrooms (about the size of your hand), diced
  • 4 tomatoes, diced
  • 1 red capsicum, diced
  • 1tbsp butter or rice bran oil
  • filtered water
  • sea salt and pepper

Directions:

  1. Cover lentils with water and soak for 24 hours. Discard water, rinse and place in a pot with 4 cups of water. Bring to the boil then simmer for 90 minutes with the lid on.
  2. In a large saucepan, fry onions and thyme in butter or oil until softened. Add mushrooms, tomato and capsicum. Cook on low for 10 minutes, stirring frequently.
  3. Add lentils (and the water they were cooked in), plus 1 extra cup of water. Bring to the boil then reduce heat and simmer for 15-20 minutes. Add sea salt and pepper to taste.
  4. Take off heat and allow to cool for 10 minutes. With a stainless steel stick blender, blend to desired consistency.
  5. Serve with sourdough bread drizzled with olive oil.