Lentil soup with mushrooms and lemon
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Serves:     people
Notes from Anna
  • This simple soup looks after itself after a quick bit of prep.


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  1. Peel the mushrooms and cut them into quarters. Peel and roughly chop the onion. Peel and bash the garlic. Rinse the lentils in a sieve under the tap. Squeeze the lemon.
  2. Put the onion into a saucepan with the olive oil and cook over a low heat for about 3 minutes until soft.
  3. Add the garlic and the chilli flakes. Cook for about 2 minutes.
  4. Stir in the mushrooms. Cover the pan with a lid and cook for 5 minutes, stirring occasionally.
  5. Boil a kettle and make up the stock according to the packet instructions.
  6. Stir the lentils into the pan and add the stock. Bring to the boil, then turn the heat down and cook gently with the lid almost covering the pan for a further 30 minutes.
  7. Discard the garlic. Season the soup with a grind of black pepper, add the lemon juice and serve

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