It's very easy - the hardest bit is remembering to soak the lentils in advance. It is made with onion and garlic, mushrooms (I used chestnut), green lentils, water or vegetable stock and seasoning with a parsley garnish.
Sunday, 3 April 2011
Green lentil and mushroom soup - bags of taste!
Spring is springing but it's not too hot to still enjoy soup. This is one I haven't had for a while but is one of my old favourites. It comes from 'The Bean Book' by Rose Elliot which I scooped up at an Oxfam bookshop and which has loads of great ways with beans.
It's very easy - the hardest bit is remembering to soak the lentils in advance. It is made with onion and garlic, mushrooms (I used chestnut), green lentils, water or vegetable stock and seasoning with a parsley garnish.
It's very easy - the hardest bit is remembering to soak the lentils in advance. It is made with onion and garlic, mushrooms (I used chestnut), green lentils, water or vegetable stock and seasoning with a parsley garnish.
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