Soup: Spanish Lentils and Mushrooms

Terrific vegetarian, vegan, and gluten-free dish.

Prep Time: 15 mins

Cook Time: 60 mins

Total Time: 75 mins

This recipe includes superfoods such as:

Crimini Mushrooms, Basil

Ingredients

1 small white onion, finely diced
3 garlic cloves, finely diced
1/4 cup extra virgin olive oil, divided
2 cups French green lentils
1 tsp smoked paprika
3 dashes sea salt
2 tbsps sherry vinegar
1 lb crimini mushrooms, quartered lengthwise
16 cherry tomatoes, halved
6 leaves basil (chiffonade)
1 dash black pepper
4 cups water

Instructions

1. In a large saucepan, sauté the onion and garlic with a good glug of olive oil and a pinch of salt until softened, about 3 minutes.

2. Add the lentils and 4 cups of water. Bring to a boil, reduce to a simmer, and cook until tender.

3. Add the smoked paprika. Season with salt, sherry vinegar, and more smoked paprika to taste. I like there to be just an edge of vinegary sourness without it being overpowering.

4. Meanwhile, in a very hot sauté pan, fry the mushrooms with another glug of olive oil, turning occasionally. Try to get them to brown well on most sides. Season with salt.

5. Toss the cherry tomatoes and basil with a little olive oil, sherry vinegar, and salt.

6. To serve, divide the lentils into bowls. Top with the mushrooms, and top that with the salad. Give the whole thing a grind of black pepper and maybe another little dusting of smoked paprika.

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