Soup should be part of everyone's diet. And in order to diversify my lunch menu, I propose an unbroken recipe for mushroom soup with lentils.
Recipe content:
- Ingredients
- Step by step cooking
- Video recipe
Lentils, like other members of the legume family, are practically fat-free, while rich in fiber and vegetable protein. The herb is so nutritious that it can easily replace meat, bread or cereals. And thanks to the iron content, during the heat treatment of the product, all the useful properties are preserved in it. And lentils have a lot of them. It contains many vitamins, trace elements and amino acids necessary for our body. It helps with heart disease, diabetes, nervous disorders and more. Also, lentils are classified as environmentally friendly products. Because during growth, the legume does not collect harmful elements like nitrates.
Soup mushrooms can be used in completely different ways. Moreover, they can be both fresh and frozen or dried. Most often, and more affordable, these are champignons. You can use them, but I use white dried ones. With forest mushrooms, the soup acquires an amazing aroma. But if you have decorative mushrooms (champignons or oyster mushrooms), then add mushroom aromatic spices and spices to the dish.
- Calorie content per 100 g - 40 kcal.
- Servings - 4
- Cooking time - 40 minutes
Ingredients:
- Dried porcini mushrooms - 30 g
- Green lentils - 250 g
- Carrots - 1 pc.
- Onions - 1 pc.
- Garlic - 2 cloves
- Greens - a small bunch
- Bay leaf - 3 pcs.
- Allspice peas - 4 pcs.
- Salt - 1 tsp or to taste
- Ground black pepper - a pinch
- Vegetable oil - for frying
Step by step preparation of mushroom soup with lentils
1. Place the mushrooms in a deep bowl and cover with hot water. Leave them to infuse for half an hour. You can also fill them with cold water, but then you will have to withstand an hour.
2. Rinse the lentils under running water, place them in a deep bowl and cover with water. Leave to infuse for an hour.
3. Meanwhile, peel the carrots, cut them into small cubes and send them to a heated frying pan in vegetable oil. Bring it to a light golden brown.
4. Remove the porcini mushrooms from the brine and send to fry in a pan. At the same time, do not pour the brine, but strain it through a fine sieve or cheesecloth into a cooking pot in which you will cook the soup.
5. Fry the mushrooms and carrots over medium heat until they are golden brown.
6. Put the peeled onion, bay leaf and peppercorns into the pan into which the mushroom brine was poured.
7. Throw the lentils in a colander, rinse under running water and add to the saucepan as well. If there is not enough mushroom brine, add drinking water. Send the soup to the stove to simmer.
It should be borne in mind that red lentils will be ready in 20-30 minutes, brown - 25 minutes, green - 40. If you digest them, the soup will acquire a puree-like consistency. This is also not bad if you like cream or puree soups.
8. Boil the lentils and remove the onion from the pan. She fulfilled her functions: she gave away the taste, aroma and benefits.
9. Next, put the fried carrots with mushrooms in a saucepan.
10. Put the chopped greens and pass the garlic through the press.
11. Adjust the taste of the soup with salt and pepper and boil it for about 5-7 minutes.
12. Leave the finished soup for 15 minutes and can be poured into deep bowls and served. It is very tasty to use this soup with croutons, croutons or a baguette.
See also the video recipe on how to cook how to cook mushroom soup with lentils.
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