Creamy lentil soup with mushrooms

SERVING SIZE: 6

PREP TIME: 20 mins

COOK TIME: 1 hr 30 mins

TOTAL TIME: 1 hr 50 mins

Ingredients

• 1/4 cup olive oil and 2 tablespoons extra oil for mushrooms

• 1 large brown onion finely diced

• 1 large carrot cleaned and diced

• 4 teaspoons minced garlic

• 375 grams dried green lentils[rinsed under cold water]

• 1 large potato peeled and diced

• 8 cups water

• 250 ml cream

• 2-3 teaspoons salt and 1/2 teaspoon pepper

• 200 grams mushrooms cleaned and finely sliced

• 1 tablespoon fresh chopped rosemary

Method

In a large deep pot heat 1/4 cup oil and add the onions and saute gently for about 5 minutes till soft

Add 2 teaspoons of garlic and fry gently for about 1 minute

Add the lentils and mix well, cook for about 2 minutes stirring gently

Add the 8 cups of water , the carrot and potatoes

Add 2 teaspoons of salt and pepper

Bring to the boil , and then cover and simmer gently for an hour

Keep checking that it has liquid and stir occasionally, may need to add more water. Once lentils are soft and mixture is quite thick take off the stove top and let cool

Once cooled,after about 10 minutes, take a stick blender or pour into a blender and puree the soup , now add the cream and stir it through

In a small frypan add 2 tablespoons oil, add the rest of the garlic and fry for about 1 minute , add the mushrooms and rosemary, cook for about 10 minutes till they are cooked and browned , now stir the mushrooms into the creamed lentil soup ,taste to see iff needs more salt and pepper, warm the soup and serve. You will find that as the soup sits it thickens , add more water to make it less thick. Delicious with fresh crusty bread