Lentil Mushroom Soup is another quick and easy recipe using the ingredients that I found in my fridge and the spices that were available at the time. You will also find that I haven’t used any onions or garlic and wanted to experiment with the items that were there. Let’s cook this surprisingly delicious recipe!
Table of Contents
WHAT DID I USE FOR MAKING THIS SOUP?
This recipe has 8 ingredients
- Lentil (Brown)
- Tomato Paste
- Cumin (ground jeera)
Why Is It Healthy?
This Lentil Mushroom Soup does not contain any oil and animal ingredients. The ingredients are whole food and packed with fibre. Whole foods are the food which is very close to their natural state without modification and alteration.
Legumes, beans, potatoes, tomatoes are still whole food even when cooked. Some of their nutritional values will be lost through the cooking process (heating, baking, steaming) but still retains more than enough of their nutrient value to support our health.
Certain foods like tomatoes are great to consume in both forms raw and cooked. When consumed raw, we benefit from vitamin C and when consumed cooked although the vitamin C will be destroyed, we will still benefit from phytonutrient lycopene which is abundant in great amounts in cooked tomatoes.
Whole foods are extremely important to be included in our daily consumption. They contain fibre, vitamins and minerals. Fibre aids the movement of food through the gut.
LET’S GET STARTED!
Ingredients for Lentil Mushroom Soup:
3 cups dried mushrooms or fresh mushrooms (if it’s fresh mushrooms then skip step1 and cook together with Step 2)
5 small chopped potatoes
1 cup lentils (brown)
2 tbsp tomato paste
2-3 green chillies
1 tsp jeera
1 tbsp paprika
- Step 1 Wash and drain 3 cups of dried mushrooms and transfer to a pressure cooker. Add 1 tsp of salt, 4 cups of water and pressurise for 12 minutes. (First 12 minutes, the pressure cooker will come to pressure and then cook for 12 minutes. When it’s ready the pressure cooker will make a noise. You will need to release the pressure from the cooker first and when it’s fully released, open the lid).
- Step 2 When mushrooms are fully cooked take them out from the cooker leaving the liquid. Add potatoes, lentil, carrots, tomato paste, chillies, ground cumin, and paprika. Add 1.5 cups of water and pressurise for 5 minutes.
- Step 3 Let the pressure release naturally. Remove the lid and taste. Adjust seasonings as needed.
- Step 4 Add mushrooms back to the cooker, stir to combine and ready to be served.
You can add a pinch of dry rosemary or parsley and Bon Appétit!
LENTIL MUSHROOM SOUP, OIL-FREE AND VEGAN USING A PRESSURE COOKER
- pressure cooker
- 3 cups dried mushrooms
- 5 small chopped potatoes
- 1 cup lentils brown
- 2 tbsp tomato paste
- 2-3 green chillies
- 1 tsp jeera
- 1 – 2 carrots
- 1 tbsp paprika
- Wash and drain 3 cups of dried mushrooms and transfer to a pressure cooker. Add 1 tsp of salt, 4 cups of water and pressurise for 12 minutes. (Bear in mind it will require extra time for the cooker to come to pressure)
- When mushrooms are fully cooked take them out from the cooker leaving the liquid. Add potatoes, lentil, carrots, tomato paste, chillies, jeera, and paprika. Add 1.5 cups of water and pressurise for 5 minutes. (allow extra time for the pressure to rise)
- Let the pressure release naturally. Remove the lid and taste. Adjust seasonings as needed.
- Add mushrooms back to the cooker, stir to combine and ready to be served.
- You can add a pinch of dry rosemary or parsley into the soup once it’s been served.
You may also check out my other mushroom recipe here