46
|
WINTER
2015
Lentils and mushrooms combine
perfectly in this savory soup to
create a satisfying and filling
winter meal. The mushrooms
lend a meaty base to entice
even the staunchest carnivore
while the lentils make this a
healthy vegetarian dish.
directions...
1.
Chop theonion, garlic, andceleryand sauté ina large souppotwith2 tbspof butter
until fragrant. Then, slice the shiitakemushrooms andadd them to themixwith the re-
mainingbutter, rosemary, and redpepper flakes. Sauté until themushrooms are soft
andcoated inbutter. Adda splashof oliveoil if necessary.
2.
Add thebroth, dried chanterellemushrooms, lentils, cumin, mustard, andapinchof
salt andpepper. Bring toaboil and then reduce toa simmer forabout 40minutesuntil
the lentilsare fullycooked.
3.
Squeeze in the juiceof half a lemonandaddmore salt andpepper to taste.
4.
Servewithahardgoat cheeseor Parmesan cheesegratedon topanda sprinkleof
choppedparsley.
ingredients...
- 1onion
- 3garliccloves
- 3celery stalks
- 1 sprigof rosemary
- 2cups chopped shitakemushrooms
- 1cupdriedchanterellemushrooms
- 5cupsof saltedvegetablebroth
- 1cupFrench lentils
- tspcuminpowder
- 1 tspdriedmustardpowder
- tsp redpepper flakes
- lemon, juiced
- 4 tbspof butter
- Salt andpepper
- GratedParmesanor hardgoat cheese
- 1handful cilantro
BraisedMushroom
Lentil Soup
warm
hearty
y
y
RECIPE&PHOTOS | CORYNNFOWLER
ESCARPMENT
®
epicure
