Lentil Soup with Shiitake Mushrooms
Ingredients
- For the broth
- 2 carrots
- 300 grams Celery root
- 1 stalk Leeks
- 1 onion
- 1 Tbsp vegetable oil
- 2 bay leaves
- 5 peppercorns
- For the lentils
- 1 onion
- 1 garlic clove
- 1 Tbsp olive oil
- 200 grams peeled Lentils (or brown lentils)
- 100 milliliters dry white wine
- 2 carrots
- 200 grams Celery root
- 50 grams sun-dried Tomatoes (in oil)
- 400 grams shiitake mushrooms
- 2 Tbsps butter
- salt
- freshly ground peppers
- 2 Tbsps White vinegar
- 4 oregano (for garnish)
Preparation steps
For the broth, peel the carrots and the celery root and cut into chunks. Trim the leek and cut in half lengthwise. Peel the onion and cut in half. Heat the oil in a large saucepan, place the onion with the cut side down and roast until browned. Addd the remaining vegetables and pour in 500 ml (approximately 2 cups) of water. Add the bay leaves and peppercorns and boil the broth for about 1 hour. Rinse the lentils in a colander. Strain through a sieve after the broth is done.
Peel the onion and garlic and finely chop. Heat the olive oil in a saucepan and sauté the onion with the garlic until translucent. Add the lentils, sauté briefly and deglaze with the white wine. Add the broth and cook for about 45 minutes. Meanwhile, peel the carrots and celery root, thinly slice, then cut the slices into thin sticks and then finely dice. Blanch the vegetables in a little boiling salted water for about 2 minutes until crisp-tender, remove and drain. Finely dice the sun-dried tomatoes.
Trim the shiitake mushrooms, wipe with a damp cloth and halve or quarter. Melt the butter in a non-stick pan and saute the mushrooms for 3-4 minutes until brown. Drain and remove to a paper towel. Season the lentils with salt, pepper and vinegar. Add the tomatoes and the vegetables to the soup and spoon into bowls. Top with the mushroomsand garnish with fresh oregano sprigs.
