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Rich lentil & mushroom soup from the Bean Cuisine

September 19, 2009

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I bought Simon a book on cooking beans. It’s great, it has nothing but bean recipes in it!

I highly recommend grabbing a copy if you’re as into beans as we are

We were a little dubious that this soup was going to work out, but have patience and allow the full cooking time and it’ll get there.

You’ll need

  • An ounce of dried porcini mushrooms
  • 2 tins of small brown or green lentils
  • 1 celery stem finely chopped
  • 1 small red onion finely chopped
  • 1 tomato seeded and chopped
  • 2 bay leaves
  • salt
  • 1/4 olive oil
  • 2 clove of garlic crushed
  • a few handfuls of fresh mushrooms ( we used field mushrooms)

To cook

Heat the oil and fry the onion, celery, one garlic clove for a few minutes then add the lentils, tomato, bay leaves, 6 cups of water. Bring to the boil then simmer for a full 45minutes. Season with salt to taste.

Next, fry the mushrooms, a bit of chilli and the garlic in some olive oil and season with salt and better. Serve up the soup and put the mushrooms ontop.

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