This is an earthy, herby soup, which is so easy to make. Wholesome and delicious, it is wonderfully filling soup and packed with nutrition, including B vitamins, iron and fibre.
Don't over-blitz this soup or you'll end up with grey sludge!
1. Heat the oil in a heavy saucepan.
2. Add the onion and cook until translucent. Add the mushrooms and cook for a few minutes until they start to colour.
3. Add the garlic cloves and leeks and cook for a few minutes until the leek starts to soften.
4. Add the Puy lentils, bay leaf, thyme, dried mushrooms and stock. Bring to the boil and simmer for 15-20 minutes until the lentils are cooked.
5. Remove the bay leaves and stalks of the herbs. Add the fresh parsley, season well and pulse in your blender for a few seconds until roughly blitzed. It's best to leave this soup a little chunky, with the lentils intact.
I hope you give this delicious Herby Mushroom & Puy Lentil Soup a try! And if you do, be sure to tag the picture #AVogelRecipes on Pinterest so we can see :)
Mushrooms are rich in vitamin D – the sunshine vitamin. Low vitamin D can cause many health issues including lack of energy, low mood, mood swings, low immunity, sleep problems, as well as bone weakness and muscle pain – all symptoms often experienced during the menopause.
Author of The Vital Nutrition Cookbook, good food has been a lifelong passion for Jane McClenaghan. As a Nutritional Therapist for over fifteen years, Jane has helped thousands of people make easy, manageable changes to their diets for the good of their health.
Passionate about the powerful effects that eating good quality, fresh, local food has on our mind, body and soul, Jane’s recipes are designed to be quick and easy so you can rustle up something nutritious at any time of the day.
Want more delicious recipes straight to your inbox?
Discover the story of Alfred Vogel
Nature is just about the best thing we’ve got!