Mushroom Lentil Soup
Summary
| Yield | |
|---|---|
| Source | adapted from The Veggie Queen by Jill Nussinow, p.113 |
| Prep Time | 15 minutes |
| Meal Type | Dinners |
| Food Type | Soups |
| Step Number (6 steps program) | Step 6: Pressure Cookers, Dips & Desserts |
Description
This is a rich, satisfying vegetarian soup, wonderful for cold winter nights. Lentils readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value, and are available throughout the year.
Ingredients
- 1 medium onion, chopped
- 1 leek, coarsely chopped
- 4 carrots, chopped
- 2 stalks celery, chopped
- 8 shitake mushrooms, sliced
- 2 bay leaves
- 1 tsp thyme or 2 sprigs fresh tyme or savory
- 2 tsp ground cumin
- 1 tsp chili powder
- 1 tbsp Dr. Fuhrman's Vegi-Zest or other no-salt seasoning
- 10 cup water or vegetable stock
- 1 1⁄2 cup green or brown lentils
- 1⁄2 cup red lentils
- 1 medium potato, diced
- 2 large handfuls baby spinach leaves
- 1 - 2 c frozen corn
Instructions
Put the pressure cooker over medium heat with the lid off. Add the onion and a ½ cup of water and water sauté for about 2 minutes. Add the leek, carrots, celery, and mushrooms and sauté for another minute. Add the bay leaves, thyme, cumin, chili powder, and Vegi-Zest and stir. Then add the water, both types of lentils, and the potato. Stir well. Lock the lid in place on the pressure cooker and bring the mixture to a boil over high heat until you achieve high pressure. Then reduce the heat to maintain pressure for 6 minutes. Remove from heat and let the pressure come down naturally. Remove the lid, tilting away from you. Remove the bay leaves and add the corn and stir in the spinach leaves.
Remember that this soup is hotter than any soup made on the stove, so let it cool accordingly, or add an ice cube to each bowl, if necessary. If you like a thinner soup, add several additional cups of water at this point to achieve desired consistency.
Notes
Lentils are a very good source of cholesterol-lowering fiber. They are of special benefit in managing blood-sugar disorders as their high fiber content prevents blood sugar levels from rising rapidly after a meal.
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