Lentils With Mushrooms and Asparagus – Vegetarian Soup Recipe
I was searching for a healthful vegetarian soup recipe, and after reading the Fat Smash Diet recipes (pg.68), I came up with my own version of the Lentils with Broiled Mushrooms and Asparagus soup.
I used most of the ingredients in the original recipe, but increased the quantity, and applied a slightly different cooking process in completing it. Today I am posting my version, as I am quite pleased with the taste and texture of this hearty soup.
This recipe yields 12 servings.
Lentils With Mushrooms and Asparagus – Vegetarian Soup Recipe
Ingredients
- 1 Tbs. olive oil
- 1 small onion, chopped
- 3 cloves garlic, chopped
- 1 cup celery, chopped (I used the bottom part of the celery bunch)
- 3/4 cup carrots, chopped (2 medium carrots)
- 1 cup asparagus ends (the broken off woody part of the bottom of the asparagus stems)
- 4 cups vegetable broth (32 oz)
- 1 bay leaf
- 1 tsp. salt
- 1 tsp ground black pepper
- 1 tsp. chopped, dry basil
- 1 1/4 cup lentils, dry
- 2 cups of water
- pinch of salt
- 8 oz. white mushrooms (1 1/3 cup cooked)
- 3 Tbs. olive oil
- 2 garlic cloves, chopped
- 1 bunch of asparagus, steamed and chopped ( 1 1/3 cup)
- 1 Tbs. fresh Italian Parsley, chopped
- Salt and black pepper to taste
Asparagus Broth:
Soup Ingredients:
Instructions
- Heat 1 Tbs. of olive oil in a 4 quart pot, and saute the chopped onions until translucent.
- Add the chopped carrots, asparagus ends, and celery.
- Simmer on low for 15 minutes, stirring often.
- Add the chopped garlic and saute for 1 minute longer.
- Add the vegetable broth and a Bay leaf.
- Bring to boil, reduce heat and simmer for 30 minutes.
- Remove and discard the Bay leaf.
- Puree it in an blender or food processor, and set it aside.
- While cooking the broth, cook the lentils and broil the mushrooms.
- Place 1 1/4 cup of dry lentils in a large bowl, cover with cold water and mix vigorously with a spoon or your hand to rinse well, then drain. Fill again with water and repeat this process 4-5 times until the water is fairly clear (the water will be cloudy and grayish looking after the first rinse).
- Place the cleaned lentils in a 2 quart pot, fill with 2 cups of cold water and a pinch of salt, bring to boil, and simmer semi-covered for about 20 minutes, until lentils are cooked but still a little tender. Overcooking them will turn into mush. Drain off any excess water and set aside.
- While the lentils are cooking, clean the mushrooms under running water, trim off the root ends and discard. Brush the mushrooms with olive oil and broil 3 minutes on each side.
- Cool off, cut in half, then slice into 1/8 inch slices, set aside.
- Cut the asparagus spears into 1/2 inch sections, and steam them until al dente. Set aside.
- Pour the leftover water from steaming the asparagus, into the asparagus broth.
- Heat up 1 Tbs. of olive oil in a 6 quart pot. Add the chopped garlic and saute for a minute.
- Add the mushrooms, lentils, and asparagus.
- Place a colander over the pot and strain the pureed asparagus broth through it. Discard any solids remaining in the colander.
- Mix in the fresh chopped Italian Parsley, and adjust the salt and pepper to taste.
- Bring to boil, turn off the heat, and serve it hot.
Asparagus Broth:
Notes
To adjust the thickness of this soup, you may add extra hot water or vegetable broth to thin it out.
3 thoughts on “Lentils With Mushrooms and Asparagus – Vegetarian Soup Recipe”