1 large tin (400g ) brown lentils
300 g mushrooms, wiped and finely chopped
1 medium sized onion chopped
2 tbs olive oil
1 clove of garlic chopped
2 tbs of sun dried tomato paste
2 fresh bay leaves (or 1 dried)
a few leaves of celery (or 1/2 tsp of celery salt)
500 ml vegetable stock
50 ml non dairy cream
salt and freshly ground pepper
Gently sautee the chopped onion in the olive oil and add the garlic. Add the chopped mushroom
celery, cover and gently cook for 5 mins.
Add the stock, bay leave, tomato paste, cover and bring to the boil. Simmer for approx 15 mins.
Add the drained lentils and continue to simmer for approx 5 mins.
Discard the bay leaf and celery.
Blend 3/4 of the amount in a food processor. Add the blended mixture to the rest of the soup.
Add the cream and adjust the seasoning.
Tip : Add a swirl of olive oil and cream onto the soup before serving. Granary toast with
garlic butter goes perfectly well with this soup.
300 g mushrooms, wiped and finely chopped
1 medium sized onion chopped
2 tbs olive oil
1 clove of garlic chopped
2 tbs of sun dried tomato paste
2 fresh bay leaves (or 1 dried)
a few leaves of celery (or 1/2 tsp of celery salt)
500 ml vegetable stock
50 ml non dairy cream
salt and freshly ground pepper
Gently sautee the chopped onion in the olive oil and add the garlic. Add the chopped mushroom
celery, cover and gently cook for 5 mins.
Add the stock, bay leave, tomato paste, cover and bring to the boil. Simmer for approx 15 mins.
Add the drained lentils and continue to simmer for approx 5 mins.
Discard the bay leaf and celery.
Blend 3/4 of the amount in a food processor. Add the blended mixture to the rest of the soup.
Add the cream and adjust the seasoning.
Tip : Add a swirl of olive oil and cream onto the soup before serving. Granary toast with
garlic butter goes perfectly well with this soup.
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