Sunday, November 3, 2013

Meatless Monday: Mushroom and Lentil Soup

Although Meatless Monday posts have been few as of late, I have still been cooking at least three meatless meals a week. This looked so simple and delicious, and the weather has been so cold and gray, that soup seemed in order. I've also been completely addicted to mushrooms lately, and have made this really tasty wild rice and mushroom soup twice in the past two weeks. I just never bothered to pick up my camera. Maybe I'll just do Meatless Monday soups all month.

Anyway, you can see Sarah in action, and get the recipe, here.

I'm a stickler for organic carrots. Buy them. They are worth whatever extra cost there is. I swear they taste better and you don't need to peel them, just give them a good scrub. I like using a red onion rather than a plain old yellow one, too.

Yes, the "down the line" method sped things up.

Cooking everything down a bit.

Then add the lentils.

I picked the thyme on Sunday in the garden. Thyme actually stays pretty green all Winter long. Simmer for 25 minutes and then add the soy sauce.

I used a pound of mushrooms rather than the 3/4 of a pound the recipe calls for. Like I said, I've been a bit mushroom crazy lately, and the more the merrier. I froze some and put the rest away for lunch or dinner (or both) this week since I'm pretty sure the cold is here to stay.

What did you cook this weekend?