Lentil Mushroom Soup

During Sheva Brachot, I served 2 soups.  This was the second soup that I served.  It can be made with either red or green lentils. I find the red lentils have a finer texture, but the green lentils are more hardy.

Lentil Mushroom Soup

Ingredients:

1 onion

3 carrots, peeled and sliced

2 celery stalks, sliced

8 oz. mushrooms, sliced

4 bay leaves

2 cups lentils, red or green

1 tablespoon salt, to taste

Optional: pepper and or garlic, to taste. I usually do not add either, unless the vegetables are not flavorful.

Water to cover

Optional: chopped fresh cilantro or parsley to garnish

Instructions:

Sauté onions and mushrooms. Add lentils, bay leaves, and salt.

Add water and then bring to a boil, cover and simmer until lentils begin to soften.

Next, add the celery and carrots. Continue to simmer until done.

Adjust seasoning to taste.

In pressure cooker: bring to pressure for 5 minutes. Released the pressure quickly by running cold water over the lid when done. Then, add carrots and celery and simmer until done.

Crockpot. Add all ingredients into crockpot. Cook on low until done. If desired, add carrots and celery half way through the cooking, and then continuing cooking until done. Less water is required.

It is important to add just enough water, but not have it be too thick or too thin.

Here are the pictures:

This was another hit!  Many of our guests requested second helpings.

Enjoy!