The lentils and vegetables
Orange lentils, 1 cup
Zucchini, 1 large unit
Potato, 1 large unit
Celery, 2 stalks
Parsley, 1 handful
Dill, 1 handful
Cooking water, as needed
The mushroom sauce
Onion, 4 medium units
Olive oil, 1/4 cup
Mini portobello mushrooms, 1 package (200 g)
Champignon mushrooms, 1 package (210 g)
Shiitake mushrooms, 1 package (210 g)
Dried oregano, 1 flat teaspoon
Dried basil, 1 teaspoon
Garlic powder, 1 flat teaspoon
Onion powder, 1 flat teaspoon
Dried thyme, 1/4 flat teaspoon
Thin pink salt from the Himalayas, 1 teaspoon
Black pepper, 1/2 flat teaspoon
Chili, a pinch
Coconut milk, 1¼ cups
Water, 1/3 cup
1. In a pot cook the lentils with 2 cups of water, bring to a boil and remove the foam formed. Add the zucchini, potato, all herbs and a liter of water, and cook until the potato is soft (at the end of cooking you can add another glass of water, if you want less thick).
2. Prepare the mushroom sauce (you can prepare it even a day in advance and store it in the refrigerator): Fry all the mushrooms in a pan with a little oil for about 4 minutes and set aside.
3. In a large and flat pot, fry the onions in a little oil until golden, and add the mushrooms and spices. Mix and add the coconut milk and water, mix again, bring to a boil and cook just until the sauce thickens slightly (watch out, it happens fast …). Corrects flavors and turn off the heat.
4. At the end of cooking the soup, remove all the herbs, add the mushroom sauce to the boiling soup, mix, bring to a boil and turn off the heat. The soup is delicious even after 3 days (if you will not finish it before …). You can sprinkle over a little coarsely ground chili and dried oregano.
5. Bon appetite (:
You can use vegetable cream for cooking instead of coconut milk. You can combine any type of mushrooms you like.
Total time: 1-2 hours
The spices in the recipe are according to personal taste. The preparation method also includes frying.