- 200g portobello mushrooms
- A thumb of ginger
- 1 chilli
- 2 garlic cloves
- 400g tin of green lentils
- 1-2 tbsp tamari
- 1 vegetable stock cube
- A handful of chives
- Sea salt
- Freshly ground pepper
- 1 tbsp olive, sunflower or
- coconut oil
- 500ml boiling water
- 1.
Halve the mushrooms. Slice the halves again so you have little quarter-slices of mushroom.
- 2.
Set a large pan over a high heat for 1 min. Add the mushrooms to the pan with a good pinch of salt and pepper. Cook over a high heat, stirring often, for 5 mins (no oil needed), to help remove some of the moisture from the mushrooms.
- 3.
Peel and grate 1 tbsp ginger. Thinly slice the chilli. Peel and grate the garlic. Add the ginger, half the chilli, the garlic and 1 tbsp oil to the pan with your mushrooms. Lower the heat a little. Cook for 10 mins or till the mushrooms have a little colour.
- 4.
Drain the lentils. Rinse well. Add to the pan along with 1 tbsp of the tamari. Cook for 1-2 mins. Pour in 500ml boiling water. Crumble in the stock cube. Bring to the boil for 2 mins to thicken a little. Add more chilli, tamari or ginger to taste.
- 5.
Dish up into warm bowls. Chop the chives. Sprinkle over the soup and serve.
- 6.
DID YOU KNOW? Spinach is high in minerals, especially magnesium, which assists in muscle and nerve function.