Lentil-Mushroom Soup (in honor of Deb's late mom)

Lentil-Mushroom Soup

This post is dedicated to Deb, who lost her mom recently. Deb is a dear IHCC member. My deepest condolences to her family. I lost my dad in 2007, that was 8 years ago. Losing a family member is never easy, no matter how long time has passed.....

I heard from other IHCC members that Deb loves soup. So, I made a bowl of Lentil-Mushroom Soup, a recipe adapted from Nigel Slater.

Recipe adapted from here.

Ingredients: 
(Serves 2) 

2 tablespoons olive oil
2 small red onions, chopped
2 garlic cloves, smashed
1 green chili, chopped
2 cups mixed mushrooms (oyster, fresh shiitake, dried shiitake), chopped
1 cup yellow lentils, soaked overnight
4 cups water
2 bay leaves
Salt & pepper
Worcestershire sauce
A squeeze of lemon juice
 

How to:

1. Heat up olive oil in a frying pan and sauté onions until soft. Add garlic cloves and green chili. Sauté until fragrant. Add the mushrooms. Cook, stirring continuously, until the mushrooms are soft and fragrant.

2. Drain the lentils and add into the pan. Add water to cover the ingredients. Add the bay leaves. Bring to a strong boil, then reduce to a gentle simmer and let it all cook until the lentils are very soft, about 45 minutes.

3. Season with salt, pepper, Worcestershire sauce, and lemon juice.

4. Remove the bay leaves. Pour half of the soup into a blender and pulse until creamy. Then, mix with the rest of the soup. Serve warm.

Dear Deb, have a bowl of warm soup. I add some extra toppings - cooked elbow pasta, grated Cheddar cheese, a drizzle of extra virgin olive oil, and three mini crackers. 

Hope you're doing fine over there. Take care.

I'm linking this post with I Heart Cooking Clubs (IHCC) for this week's theme, In Honor of Deb.