Drive away with green broad beans and ricotta
97 recipes
Cream of lentils and mushrooms
ingredients
servings
4
Lentils
400 oz
Mixed mushrooms
250 oz
Vegetable broth
1 fl oz
Red spring onions
1 unit
Parsley
1 sprig
Extra virgin olive oil
to taste
Salt
to taste
Bread croutons
8 unit
soups from Italy
Cream of lentils and mushrooms
Cream of lentils and mushrooms
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
The soups are a panacea at this time of year. Here is an alternative recipe to the usual pasta or to the classic risotto, a soup of lentils enriched with mixed mushrooms.
preparation
step 1
Put the lentils in a bowl filled with water. Keep them soaked for half an hour. Once the time has elapsed, boil it in plenty of salted water for about 30 minutes. Drain the lentils and blend them in a bowl with the help of an immersion blender.
step 2
In a pan let the oil heat up and pour the mushrooms and cook for 15 minutes. Add a handful of chopped parsley and continue cooking for another 5 minutes. Season with salt and pepper.
step 3
In a saucepan lightly fry the minced onion and add the pureed lentils and mushrooms. Mix well and finally add a liter and a half of boiling broth and cook over low heat for 10 minutes.
step 4
Season with salt and serve hot soup garnished with crusty bread croutons and a drizzle of extra virgin olive oil.
