Mushroom and lentil soup

You can use a variety of speciality mushrooms in this recipe or stick to the cheapest and it still comes out tasting delicious.  We used a good quality vegetable stock but you could use your own homemade stock or even substitute a 250mls of the vegetable stock for brown ale.     

Serves 4 good sized portions
Skill Level: Easy
Preparation Time – 10-15 minutes 
Cooking Time – 20-30 minutes 


1 tablespoon olive oil
2 small onions, roughly chopped
2 sticks celery, roughly chopped
1 carrot, roughly chopped
400g mushrooms, roughly sliced
100g green lentils, precooked in boiling water
1 litre vegetable stock
1 bay  leaf
Worcester sauce – to taste
Ground black pepper


  1. Sweat the onions in the olive oil for a few minutes until softened, taking care not to colour them.
  2. Add the celery and carrot and continue to stir and cook for a few minutes on a low heat
  3. Add the mushrooms, lentils, vegetable stock and bay leaf and simmer until all the vegetables are cooked and tender
  4. Remove the bay leaf and using a hand blender puree the soup
  5. Season with black pepper and serve 

Top Tip: For great look and a meal in one - serve with a swirl of soya cream & toasted pine nuts. 

Per 100g

Low fat, low saturates, low sugars, medium salt

​Per portion

Energy: 173 Kcals/ 717 Kjoules   Fat: 4.8g   Saturates: 0.7g  Sugars: 9.1g   Salt:  1.8g