Rustic Mushroom-Lentil Soup
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Rustic Mushroom-Lentil Soup

Rustic Mushroom-Lentil Soup

with Parmesan Crostini

We’re optimistically looking ahead to warmer weather but we’re not out of the woods yet. With that in mind you’ll be knocking up this chunky, nutrition packed soup tonight to keep the chills at bay!

Tags:
Veggie
Allergens:
Gluten
Barley
Soy
Sulphites
Wheat
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyEasy

Ingredients

/ serving 2 people

1 can

Lentils, canned

1 unit

Demi Baguette

(Contains Gluten, Barley)

10 g

Parsley

50 g

Shallot

227 g

Cremini Mushrooms

1.5 tsp

Soy Sauce

(Contains Soy, Sulphites, Wheat)

170 g

Carrot

2 unit

Vegetable Pho Concentrate

2 tbsp

Herbes de Provence

(Contains Sulphites)

28 g

Parmesan Cheese, shredded

(Contains Milk)

10 g

Garlic

Not included in your delivery

2 tbsp

Butter*

(Contains Milk)

Oil*

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Nutrition Values

Energy (kJ)1389 kJ
Calories332 kcal
Fat9 g
Saturated Fat3 g
Carbohydrate39 g
Sugar10 g
Dietary Fiber11 g
Protein20 g
Cholesterol12 mg
Sodium1650 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Garlic Press
Strainer
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Small Bowl

Instructions

1

Preheat your broiler to high (to broil the crostini). Keep your eye on your baguettes while broiling in step 4, so they don't burn!

PREP
2

Wash and dry all produce.* Peel and thinly slice the shallots into 1/4-inch strips. Cut the carrots into 1/4-inch cubes. Thinly slice the cremini mushrooms. Mince or grate the garlic. Finely chop the parsley, keeping the stems and leaves separate. Drain and rinse the lentils.

START SOUP
3

Heat a large pot over medium-high heat. Add 2 tbsp butter and swirl the pot to melt. Add the shallot, carrots and cremini mushrooms. Cook, stirring occasionally, until the mushrooms start to brown, 8-9 min. Season with salt and pepper.

SIMMER SOUP
4

Add herbs de Provence, parsley stems and half the garlic to the pot. Cook until fragrant, 2 min. Add the broth concentrates, soy sauce and 4 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer until the carrots soften, 3-4 min.

BROIL BAGUETTE
5

Meanwhile, cut the baguette into 1/2-inch slices. In a small bowl, combine half the parsley leaves and remaining garlic with a drizzle of oil. On a baking sheet, arrange the bread slices. Brush each slice with the garlic-oil and sprinkle over the Parmesan. Broil in the centre of the oven until just golden-brown, 2-3 min.

FINISH SOUP
6

When the carrots are tender, add the lentils to the soup and stir together until warmed through, 2-3 min. Season with salt and pepper.

FINISH AND SEVER
7

Divide the mushroom soup between bowls. Sprinkle with the remaining parsley leaves and top with the Parmesan crostini.