Japanese Mushroom & Lentil Soup
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Prep: 10 mins
Cook: 20 mins
The magical trio of garlic, chilli and ginger, plus a splash of tamari, bring this hearty bowl of soup to new heights.
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315 kcal
(per portion)
Ingredients you'll need
  • 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
From your kitchen
  • Sea salt
  • Freshly ground pepper
  • 1 tbsp olive, sunflower or
  • coconut oil
  • 500ml boiling water
Step by step this way
  • 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.

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