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Portobello Lentil Soup

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By Cheri Sicard

Posted July 23rd, 2007

FabulousFoods.com Recommends: Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups, by James Peterson, (2000, Wiley)

Splendid Soups: Recipes and Master Techniques for Making the World's Best Soups

Servings:	4
Author Notes:	Portobello mushrooms give this vegetarian soup a hearty, meaty quality.
Ingredients:	1 tablespoon olive oil 1 medium onion, finely chopped 4 cloves garlic, minced 1 pound portobello mushrooms, stems removed, caps coarsely chopped 1 cup canned tomatoes, chopped with their juices 1 cup dried brown lentils, picked over and rinsed 5 cups vegetable stock 1/2 cup chopped fresh parsley leaves salt and pepper to taste 2 bay leaves
Instructions:	Heat the oil in a large pot over medium high heat. Add the onion and garlic and cook, stirring, until it softens, about 3 minutes. Add the chopped mushrooms and cook, stirring occasionally, until they soften and begin to hrefease their liquid, about 5 minutes. Stir in the tomatoes, lentils, and stock. Bring to a boil, then reduce heat to low, cover, and simmer until lentils are tender and the soup has thickened, about 1 hour. Season with salt and pepper and stir in the parsley just before serving.