Lentil and mushroom soup

Lentil and mushroom soup is a great gluten free vegan winter warmer. Adapted from a Nigel Slater recipe. Great with gfv flat bread. This also works great with a fresh sprig of rosemary (instead of parsley) added at step 3. (don’t forget to remove the stalk at the end).

Soups are great as a snack or the prelude to a larger dinner. You can take a soup recipe and adapt it to your taste or the contents of your fridge or cupboard.

Great as a starter to a main such as chestnut and lentil bake or lentil and pumpkin seed roast.
Delicious and warming gluten free vegan lentil and mushroom soup
1tbs oil
1 medium onion
2 cloves of garlic
1 small dried chilli or 0.5 tsp red chilli flakes
150 g mushrooms – sliced
1 tsp tamari (or other gfv soya sauce)
1 can of green lentils (drained and rinsed)
1.5 tsp gfv vegetable stock powder
1 l water (approximately)
Handful chopped parsley
0.5 lemon (juiced)
0.5 tsp sea salt (or to taste)
0.5 tsp black pepper (or to taste)

1. Put the oil in a pan on a low heat
2. Chop the onions and soften in the oil
3. Add the chopped garlic and chilli cook for 1-2 mins (do not allow the garlic to brown)
Sautee the onions, garlic and chilli for the gluten free vegan lentil and mushroom soup
4. Add the sliced mushrooms stir, cover and cook on a low heat for approx. five mins.
Slice the mushrooms for the gluten free vegan lentil and mushroom soup
5. Add the tamari, lentils, stock powder and water. Simmer on a very low heat for approx. 15 minutes
Simmer the gluten free vegan lentil and mushroom soup gently
6. Add lemon juice and chopped parsley. Season to taste with salt and pepper.
Gluten free vegan lentil and mushroom soup

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