1 cup sliced shiitake mushrooms or button
mushrooms
2 cloves garlic, minced
1 tsp sea salt
1 tsp black pepper
1 medium green pepper, diced
1 medium red pepper, diced
1/2 cup chopped carrots
1/2 cup cubed red potatoes, with skins on
1/2 cup chopped basil
4 cups vegetable stock
1 cup dry lentils
Method :
Heat oil in
large soup pot and sauté onion, mushrooms, garlic, salt and black pepper
until onions are translucent. Add green pepper, red pepper, carrots, and
potatoes to soup pot. Sauté for 3-5 minutes. Stir in basil, stock, and
lentils. Bring to a boil, then reduce heat and simmer, covered, for
about 30-40 minutes, or until vegetables are tender and lentils are
soft.
Lots of fresh
green basil and fresh vegetables add color - and a delicate, unexpected
flavor - to traditional lentil soup. Try it for a super simple, one dish
dinner.
