Shiitake Lentil Soup Recipes

Steps:

• Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn't burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
• Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
• Divide soup between 4 bowls and garnish with sliced green onions.

Steps:

• In a large soup pot, heat oil over medium heat. Add onions, carrots, and celery; cook and stir until onion is tender. Stir in garlic, bay leaf, oregano, and basil; cook for 2 minutes.
• Stir in lentils, and add water and tomatoes. Bring to a boil. Reduce heat, and simmer for at least 1 hour. When ready to serve stir in spinach, and cook until it wilts. Stir in vinegar, and season to taste with salt and pepper, and more vinegar if desired.

Steps:

• The day before you make the soup, cover the mushrooms with 2 1/2 Cups water and soak them overnight in the refrigerator.
• The next day, slice the mushrooms and trim off the stems (reserving any leftover water).
• Saute the onions, carrots, and celery in a few tablespoons of canola oil in the pressure cooker with the lid off.
• Once the onions have turned clear and the vegetables are getting soft, add the rest of the ingredients, including the remaining soaking water.
• Seal the lid and turn the heat on high. When the pot starts to whistle loudly, lower the heat until it produces a low, steady hissing.
• Cook for an hour, then turn off the heat and remove the pan from the burner. Let the soup sit for about 15 minutes, or until the pressure button drops. Stir and serve!