This recipe was inspired by the delicious Beluga Lentil & Mushroom Soup I devoured that I picked up from a local farmer's market. While the market's version was scrumptious, this one I created is a bit more hearty and instead of the mushrooms mixed in the lentil soup itself, I sauteed them to a crisp and loaded them on top of my filling version of the soup.
This soup is comforting, filling, and super satisfying all year round!
1 cup dried lentils, rinsed and drained
2 cups mushrooms, shitake, oyster, and/or maitake, hand-torn into smaller pieces
3 cups water
3 tbsp Abstract Spice
1 tsp Abstract Rose Sea Salt
1 cup oat milk (your favorite plant based alternative will do!)
1/2 red onion
3 cloves garlic
1 tbsp plant butter
Vegetable stock/broth, for thinning
In a medium soup pot, sautee on medium heat: 1-2 tbsp olive oil, onion, and 2 minced garlic cloves.
Once sautee mixture becomes translucent (after approximately 2 minutes) add in lentils.
Stir in Abstract Spice and continue sauteing for about 3 minutes.
Mix in 3 cups water, cover, and lower heat to low and let simmer for 40 minutes.
While soup is cooking, add 1 tbsp olive oil to a saute pan adding in mushrooms and 1 tsp of Rose Sea Salt. Saute for approximately 5 minutes on medium-high heat until crisp edges have formed- set aside.
Once soup is done, add 1 cup of the prepared lentils to a blender along with: 1 cup plant milk, plant butter, remaining clove of garlic. Blend until smooth.
Add back the smooth blended soup portion to the prepared lentils in the soup pot and stir in completely.
Stir in vegetable stock/broth to desired thickness texture.
Ladle a serving of lentil soup into a bowl, topping with reserved crispy mushrooms, and enjoy!