Lentil & Mushroom Soup

1/2 c. green lentils (measure generously)

1 large onion

1 large clove garlic

2 T. butter

1-1/2 c. mushrooms, wiped clean and chopped

3-1/2 c. water or vegetable stock

Sea salt

Freshly ground black pepper

2 T. chopped fresh parsley, for garnish

Soak, drain and rinse the lentils per package directions.

Peel and chop the onion, crush the garlic, and saute them together in a large saucepan with the butter for 5 minutes. Add the mushrooms and saute 4-5 minutes more. Add the lentils and the water or stock. Cover and simmer gently for 1 to 1-1/4 hours, or until lentils are tender. 

Whizz the soup in a food processor or blender. Season it with salt and pepper to taste. Rewarm it in the saucepan and serve sprinkled with parsley.

Serves 4-5.

Adapted from The Bean Book, p. 5.