Lentil soup is, in my opinion, very high up in the comfort food category. I love how easy and quick it is to make, the fact that you can modify it with ingredients you have in the fridge and that it is nutritious! My version has a little kick with harissa paste and a dash of red wine vinegar. I add spicy oyster mushrooms as a garnish for a contrast in taste and texture that goes really well with the lentils. Go make it!!
Servings: 4
Preparation: 15 minutes
Cooking: 30 minutes
Ingredients :
- 2 tbsp olive oil
- 1 large clove of grated garlic
- 1 small onion, chopped
- 1 piece ginger, peeled and grated (1 inch)
- 1 tsp harissa paste
- 1 bay leaf
- 1 sprig of rosemary
- 1 cup Du Puy lentils, rinsed, drained
- 2 liters of water
- 1 tbsp Better than Bouillon Roasted Garlic Concentrate
- (or 2 liters of homemade or store-bought chicken or vegetable broth)
- 2 small carrots, peeled and cut into 1 cm cubes
- 2 small parsnips, peeled and cut into 1 cm cubes
- 300 g green beans, cut into 1 cm pieces
- 1 dash of red wine vinegar
- Salt and pepper
Fried mushrooms
- Extra virgin olive oil
- About 200 g of oyster mushrooms or Enoki
- ½ tsp harissa paste
- Salt and pepper
To serve:
- Loaf of crusty bread
- Sour cream
- Fresh parsley, coarsely chopped
Steps:
-
Brown the onion, garlic and ginger in hot oil. Add the harissa paste and drained lentils. Pour in the water, then add the stock concentrate. Bring to the boil. Simmer, covered, for 20 minutes.
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Meanwhile, prepare the mushroom filling. In a frying pan, heat 2 tbsp of olive oil. Sauté the mushrooms, season with salt and pepper. Add the harissa and continue cooking for 2 to 3 minutes. Set aside.
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After 20 minutes, add the green beans and diced zucchini. Simmer for another 8 minutes, then add the kale. Simmer for 2 minutes, then add the wine vinegar and turn off the heat (turn off the burner).
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Serve the soup with a generous slice of crusty bread, sour cream, roasted mushrooms and parsley.