Mushroom and lentil soup

There’s no getting away from it, this soup is brown. Unashamedly, intensely, dark dark brown.
I was going to artfully strew something green over the top to pretty it up a bit, but then I though no, it’s mushroom soup and it’s mushroomyness should be celebrated!
It’s a gorgeously velvety soup, which doesn’t need any oil to help with the richness. And as well as the intense colour, happily the mushroom flavour is lovely and intense too!


Mushroom and lentil soup

serves 4

350 g large flat mushrooms, chopped
1 large onion, chopped
2 celery sticks, sliced
125 g urad chilka lentils, rinsed (split black urad dal)
1 litre light vegetable stock (hot), I used marigold vegan and gluten free stock powder made to half strength
2 bay leaves
1/2 tsp dried thyme
1/4 tsp ground allspice
2 tbsp tamari
a good big pinch of black pepper
a small wedge of lemon per person

Preheat the oven to 160 degrees c.
Put the vegetables, lentils, stock, bay leaves, thyme and allspice in a large ovenproof casserole pan. Mine is 22 cm in diameter and it was pretty full! Stir, cover, and put it in the oven.
Cook for 1 hour 20 minutes, stirring a couple of times. When the soup is cooked ladle around half of the vegetables and lentils into a blender, along with as much of the stock as you can (do it in a couple of batches if you need to). Blend until smooth, and then return to the pan.
Add the tamari and black pepper and stir well. Reheat if needed and then serve with the lemon wedges to squeeze into the soup at the table.

By E.

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