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!

étiquettes:
Végétarien
Allergènes:
Gluten
Orge
Soya
Sulfites
Blé
Lait

Produit dans une installation qui traite le lait, le sésame, les œufs, le poisson, les crustacés, les moutardes, les noix, les arachides, le blé, le soja et les sulfites.

Durée de préparation30 minutes
Temps de cuisson
DifficultéFacile

Ingrédients

/ sert 2 personnes

1 boîte(s)

Lentilles, en conserve

1 pièce(s)

Demi-baguette

(Contient Gluten, Orge)

10 g

Persil

50 g

Échalote

227 g

Champignons cremini

1.5 cc

Sauce soja

(Contient Soya, Sulfites, Blé)

170 g

Carotte

2 pièce(s)

Concentré de bouillon pho de légumes

2 cs

Herbes de Provence

(Contient Sulfites)

28 g

Parmesan, râpé grossièrement

(Contient Lait)

10 g

Ail

Pas inclus dans votre livraison

2 cs

Beurre*

(Contient Lait)

Huile*

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Informations nutritionnelles

Énergie (kJ)1389 kJ
Énergie (kcal)332 kcal
Graisses9 g
dont saturés3 g
Glucides39 g
dont sucres10 g
Fibres11 g
Protéines20 g
Cholestérol12 mg
Sel1650 mg

Ustensiles

Presse-ail
Passoire
Grande casserole
Cuillères à mesurer
Verre doseur
Plaque de cuisson
Pinceau à pâtisserie en silicone
Petit bol

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.