- 1 tsp olive oil
- 250g mixed mushrooms
- 1 white onion
- 6 teaspoons of easy garlic
- Parsley
- Mixed herbs
- 5 sticks of celery
- 100ml balsamic vinegar
- 2 Kallo mushroom stock cubes
- 1 litre boiled water
- 250g lentils
- Vegetable knife
- Chopping board
- Spatula
- Slow cooker
- Ladle to serve
- Kettle
Vegan Mushroom & Lentil Soup Recipe
To create your very own heart and easy, slow cooker soup follow the method below for our Vegan Mushroom & Lentil Soup recipe …
Begin by adding the tsp of olive oil to a frying pan and heat
Chop onion to your taste, I diced for this recipe, but you may prefer more prominent onions. Chop the mushrooms and add both the onion and mushrooms to the pan once it’s heated.
Add 4 tsp of easy garlic and cook on medium heat stirring occasionally, halfway through add mixed herbs and parsley. Fry until they are cooked
While it’s frying chop celery to suit your taste. I chopped finely.
Boil kettle transfer 1 litre of boiling water to a jug mix two mushroom stock cubes until dissolved.
Once the mushrooms and onion are cooked add 100 ml of balsamic vinegar to the pan, 2 more tsp of easy garlic, and the celery, and heat
Pour the stock into the slow cooker and add the lentils and stir. Then add the mushrooms, onion, and balsamic vinegar mix, stir again. Cover with the lid and cook on low heat in the slow cooker for 8 hours.
Serve with the ladle and some crusty bread.
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