Lean lentil soup with mushrooms replaces meat stew, because the presence of lentils with mushrooms will replace meat, because these are complete protein foods. A step-by-step recipe with a photo of a rich and hearty lentil soup with mushrooms at home. Video recipe.
Lentils are considered an environmentally friendly product, because as it grows, it does not accumulate harmful elements, like nitrates. Dishes with it help to normalize blood sugar and normalize the digestive tract. The oldest agricultural crop contains a lot of vitamins and minerals, such as vegetable protein, fiber, omega-3 and omega-6 fatty acids, B vitamins, folic acid, phosphorus, iron, magnesium and calcium. Such a set of vitamins is especially needed during fasting.
Of the many varieties, red lentils are considered the most popular. It has a delicate and mild taste, so it makes excellent side dishes and first courses. Lentils go especially well with mushrooms, which give the first course an extraordinary aroma. Therefore, today we are preparing soup with mushrooms and lentils.
You can take any mushrooms for the recipe: forest or factory-grown, frozen or dried, canned or pickled. The result will always be excellent, and the food is healthy, satisfying and tasty. It is worth noting that the soup is prepared very quickly.
See also how to make melted cheese mushroom soup.
- Caloric content per 100 g - 165 kcal.
- Servings - 4
- Cooking time - 45 minutes
Ingredients:
- Red lentils - 100 g
- Salt - 1 tsp or to taste
- Dried porcini mushrooms - 35 g
- Ground black pepper - 0.5 tsp
- Butter or vegetable oil - for frying
- Onions - 1 pc.
Step by step preparation of soup with mushrooms and lentils, recipe with photo:
1. This recipe uses dried mushrooms, so put them in a deep container and pour boiling water over them.
2. Cover the mushrooms with a lid and let sit for 30 minutes. If you fill them with cold water, soak for 1-1.5 hours. If you are using fresh mushrooms, simply wash and chop them. Frozen fruits, defrost and rinse.
3. Peel the onions, wash and cut into medium-sized pieces.
4. Put butter in a skillet and melt over medium heat. If making lean soup, use unscented vegetable oil.
5. Send the onions to the pan.
6. Saute the onions over medium heat until golden brown.
7. Wash the lentils well under running cold water and place in a cooking pot.
8. Add the sautéed onions to the lentils.
9. Fill the food with drinking water and place it on the stove.
10. Boil lentils and onions and cook until almost cooked. The legumes will double in volume and will absorb almost all of the liquid.
11. Immerse the blender in the pot.
12. Grind lentils and onions until smooth and puree.
13. Remove the soaked mushrooms from the brine and cut into smaller pieces.
14. In a skillet, fry the mushrooms until golden brown.
15. Place the fried mushrooms in a pot of lentils.
16. Through filtration (cheesecloth or fine sieve), pour in the mushroom brine in which the porcini mushrooms have been soaked. Mix well. Depending on the amount of liquid added, the consistency of the soup will depend. Therefore, by adding mushroom brine, adjust the thickness of the dish.
17. Place the pot on the stove and boil.
18. Season the mushroom and lentil soup with salt and black pepper. Add any spices and seasonings to taste. Boil the soup for 5 minutes and remove the pot from heat. Place the dish on plates and serve with croutons or croutons.
See also the video recipe on how to make lentil soup with mushrooms.
