The mushrooms in this soup aren’t noticeable but offer a savory taste that sets it apart. I like using two different sizes of colored (not brownish grey) lentils so that the smaller ones break down and give more body and fullness to the broth, while the larger lentils remain intact. Lentils are so small (compared to beans) that they cook quickly and are hardly noticeable, while still adding significant nutrition. Red and yellow lentils are much cheaper to buy at ethnic food stores. Make the soup spicier by adding hot salsa or chili peppers. If your kids don’t like big tomato chucks, add Muir Glen Crushed Fire Roasted Tomatoes instead. Don’t skip the avocados: they add nutrition and taste. Enjoy!
1 onion, chopped
4 garlic cloves, crushed
2 tbsp olive oil
8 oz baby portabella mushrooms, diced small
2 tbsp tomato paste (optional)
4 cups vegetable or chicken stock
1/2 cup red lentils
1/2 cup yellow lentils
6 carrots, peeled and cut into 1/2 inch pieces
1 15oz can Muir Glen Fire Roasted Tomatoes, diced or 2 cups prepared salsa
salt, pepper and chili peppers to taste
avocado, diced and added to individual bowls just prior to serving
Cheddar cheese, shredded (optional)
Sauté onions, garlic, mushrooms in olive oil until onions are translucent. Add tomato paste and cook for another two minutes while stirring. Add stock and lentils, and simmer with lid on for an hour and half or until lentils are tender. Add carrots and tomatoes or salsa. Salt and pepper to taste. Salt and dice an avocado, and add to individual bowls just prior to serving. Top soup with shredded cheese if desired (optional).