Mushroom & lentil soup
Uses ready-cooked lentils. It keeps well for tomorrow: cool it quickly and refrigerate.
Original Daily Table kitchen idea. Not independently kitchen-tested. Source & limitations
Here's how.
- 01
Dice the onion and carrot and slice the mushrooms.
- 02
Warm the olive oil in a saucepan and cook the onion and carrot for 5 minutes. Add the mushrooms and cook for 6 minutes until they release their liquid and brown.
- 03
Add the sliced garlic for 1 minute, then the canned tomatoes, the drained lentils and 300 ml of water.
- 04
Simmer for 15 minutes, season to taste and serve hot.
Uses ready-cooked lentils. It keeps well for tomorrow: cool it quickly and refrigerate.
Clear information. Better decisions.
Food safety: Wash produce and follow the storage and preparation instructions for your ingredients. FoodSafety.gov temperature guidance.
*Time: 35 minutes is an editorial estimate, not a tested total. Soaking, pre-cooking, equipment and batch size can add time.
Source: Original editorial kitchen idea. Ingredients and method were authored for this collection, not independently kitchen-tested. Read the recipe methodology. We do not publish unverified calories or ratings.
Allergies: read every product label and check preparation surfaces. A recipe filter is not a safety certification.
