Mushroom and Lentils Soup
Tonight’s dinner: soup to accommodate my new state of wisdom-toothlessness
2 cloves of garlic
12 or so mushrooms
3 stalks of celery
2 Roma tomatoes
1 cup broccoli
1/2 head cauliflower
1/2 cup lentils (I used split red lentils)
8 cups water with 2 stock cubes OR 8 cups vegetable stock
2 gigantic hands full of fresh baby spinach
Chop the onion and garlic and add to about a tablespoon of oil or butter.
Cook on medium heat until it starts to brown.
Add chopped mushrooms and celery and stir over heat until softened.
Add chopped tomatoes and cook just until it starts to break down.
Chop the broccoli and cauliflower into bite-sized chunks and add along with the lentils and water or stock.
Bring it to a boil, then reduce heat and simmer slowly for about half an hour.
Remove from the heat and then add the whole baby spinach leaves.
Stir it through and allow it to stand for just a few minutes to wilt the leaves.
Serve right away so that the spinach still has a little bit of a bite to it.
Delicious with freshly ground black pepper and a slice of fluffy whole-wheat bread!
Source: Corlea Smit