Yum.. a very tasty soup tonight. We finished it off with a squeeze of fresh lime juice and a little steamed broccoli. You can buy the shitake mushrooms from most Asian super markets.
- 6 garlic cloves, minced
- 2 -cups fresh (about 3.5 ounces) or dried shiitake mushrooms, sliced (soak dried shiitakes for 1/2 hour in warm water before slicing)
- 4-cups low sodium vegetable broth
- 2-cups water
- 1 1/2-cups red lentils
- 1 large sweet potato, scrubbed and diced, skin ok to use
- 1 bay leaf
- 1/4-cup basil or more
- Pepper to taste
- Fresh spinach
In a large pan, stir-fry leek, mushrooms and garlic for 3 to 4 minutes until leeks are soft. Stir in broth, water, lentils, sweet potato, and bay leaf.
Bring to boil then simmer uncovered until lentils and sweet potatoes are soft, about 30 to 40 minutes.
Bring to boil then simmer uncovered until lentils and sweet potatoes are soft, about 30 to 40 minutes.
Remove bay leaf and puree 2 cups of soup until smooth or use an immersion blender; return to pot, stir in basil and pepper to taste.
Just before serving stir in as much as you dare fresh spinach. It will melt in the pot. If you prefer fill individual soup bowls with spinach and spoon hot soup over the spinach. Top with a sprinkle of more fresh basil.
Just before serving stir in as much as you dare fresh spinach. It will melt in the pot. If you prefer fill individual soup bowls with spinach and spoon hot soup over the spinach. Top with a sprinkle of more fresh basil.
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