It’s incredibly easy to make and a great meal for Christmas dinner. From Uncle Bill’s Kitchen, my cookbook, contains this dish.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 tablespoon olive oil
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 3 cups shiitake mushrooms, sliced
- 6 cups vegetable stock
- 1 teaspoon ground thyme
- ½ teaspoon salt
- 1 cup green lentils, rinsed and drained
- 2 teaspoons sesame oil
- 2 green onions, finely chopped, or to taste
Instructions
- Heat oil in a pot or Dutch oven over medium-high heat. Add shallot slices and saute for 1 minute, then add garlic and mushrooms. Saute until mushrooms start to soften, about 3 minutes, stirring frequently so garlic doesn’t burn. Add vegetable stock, thyme, and salt and increase heat to high. Bring to a boil, stirring occasionally.
- Stir in lentils and sesame oil, and reduce heat to a simmer. Simmer, stirring occasionally, until lentils are tender, about 20 minutes.
- Divide soup between 4 bowls and garnish with sliced green onions.
Reviews
Lots of Himalayan salt. Extra mushrooms, extra sesame oil to taste. Used Mushroom Better Than Bouillon for the broth. This would also benefit with edamame. So so so so so good!!!!
Tasty, but calculating the calories myself, this came out to only 176 calories per serving rather than 304. I added some farro to fill it out a bit more and add some more texture to it.
It’s hearty for a veggie stew. I added turmeric, clove, pepper, and ginger to spice it up.