- A 400g punnet of souping mushrooms
- A thumb of ginger
- 1 chilli
- 2 garlic cloves
- A 400g tin of green lentils
- 1-2 tbsp tamari
- A handful of chives
- Sea salt and freshly ground pepper
- 1 tbsp olive oil
- 500ml boiling water
Quarter any larger mushrooms. Thinly slice the quartered ones, as well as all your smaller mushrooms.
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.
Peel and grate 1 tbsp ginger. Thinly slice your chilli. Peel and grate your 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.
Drain your lentils. Rinse well. Add to the pan along with 1 tbsp of the tamari. Cook for 1-2 mins. Pour in 500ml boiling water. Bring to the boil for 2 mins to thicken a little. Add more chilli, tamari or ginger to taste.
Dish up. Chop your chives. Sprinkle over the soup and serve.