Creamy Lentil Vegetable Soup

Ingredients

• Mushrooms

  White, raw

  1 lb or 453g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Carrots

  Raw

  3 medium or 183g

• Celery

  Raw

  3 stalk, medium or 120g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  2 cloves, minced or 6g

• Thyme

  Spices, dried

  ½ tsp, leaves or 0.5g

• Sage

  Spices, ground

  ½ tsp or 0.3g

• Rosemary

  Spices, dried

  ½ tsp or 0.6g

• Lentils

  Raw

  1 cup or 192g

• Vegetable Stock

  Freshdirect

  3 cup or 711g

• Coconut milk

  Nuts, canned (liquid expressed from grated meat and water)

  1 ½ cup or 339g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

Directions

1. Rinse the mushrooms to remove any dirt or debris, then slice them into thick slices.
2. Add the mushrooms to a large soup pot or Dutch oven along with the cooking oil and a pinch of salt and pepper. Saute the mushrooms over medium heat until the mushrooms have released all of their water and it has evaporated out of the pot.
3. Meanwhile, dice the carrots, celery, and onion, and mince the garlic. Add the carrot, celery, onion, and garlic to the soup pot along with the thyme, sage, and rosemary. Continue to saute the vegetables until the onions are soft and translucent.
4. Add the lentils and vegetable broth to the pot. Stir to combine, then place a lid on the pot and turn the heat up to high. Allow the soup to come to a boil, then reduce the heat to medium-low and let it simmer for about 20 minutes, or until the lentils are tender.
5. Once the lentils are tender, add the coconut milk, stir to combine, and let it simmer for another five minutes.
6. Finally, taste the soup and add salt and pepper to taste. We used about 1/2 tsp salt and 1/4 tsp pepper. Enjoy the soup hot with bread for dipping!
7. Recipe by: Beth - Budget Bytes (source: https://www.budgetbytes.com/creamy-lentil-vegetable-soup/)