Ingredients
- 30 grams margarine (reduced-fat)
- 250 grams sliced mushrooms (button)
- 1 leek, sliced (pale section only)
- 2 garlic cloves (minced)
- 2 cans (400 grams) brown lentils (rinsed)
- 5 cups water, boiling (1.25 litres)
- 3 large (30 grams) vegetable bouillon cubes
- 200 grams potatoes (chopped, 2 all rounder potatoes such as desiree)
- 1/2 cup half and half cream (reduced fat cream)
- 2 tablespoons chives, snipped
- Char-grilled baguette (French stick) to serve
How to Make
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Step 1: Preheat oven to 220C/200C fan forced.
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Step 2: Line an oven tray with baking paper.
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Step 3: Melt margarine in a large heavy based saucepan over moderate heat and add mushroom and cook and stir for 4 minutes or until tender.
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Step 4: Reserve 1/2 cup mushroom and then add leek and garlic to the pan and cook and stir for 3 minutes or until leek is soft.
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Step 5: Add lentils, boiling water, crumbled stock cubes and potato to pan and bring to the boil and then reduce heat, simmer, for 10 minutes or until potato is tender and then remove from heat and cool slightly and then blend until smooth.
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Step 6: Place soup in a clean pan and add cream, cook and stir over low heat for 2 minutes or until heated through.
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Step 7: Top soup with reserved mushroom and chives and serve with bread.
We hope you enjoy this recipe!
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