LENTIL STOUP WITH MUSHROOMS

Lentil Stoup with Mushrooms image

Provided by Rachael Ray : Food Network

Time 1h

Yield 4 servings

Number Of Ingredients 15

2 tablespoons EVOO
3 tablespoons butter, plus more for brushing
1 pound cremini mushrooms, chopped
4 shallots, chopped
2 large cloves garlic, chopped
Salt and freshly ground pepper
1/2 cup dry sherry
1 fresh bay leaf
4 cups chicken stock
1 1/2 cups Puy green lentils
1 bunch spinach from the farmers market, cleaned
Lemon zest
Freshly grated nutmeg
Naan or pita bread, for serving
Greek yogurt, creme fraiche or sour cream, for serving, optional

Steps:

Heat the EVOO in a soup pot or Dutch oven over medium-high heat. Melt the butter into the oil. Add the mushrooms and cook until browned, 12 to 15 minutes. Add the shallots and garlic and season with salt and pepper. Add the sherry and bay leaf and cook for a few more minutes. Stir in the chicken stock, lentils and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
Stir in the spinach to wilt it, and add the lemon zest, nutmeg, and salt and pepper to taste.
Warm the bread on a griddle and brush with melted butter. Ladle the soup into bowls and top with a dollop of yogurt, if desired. Serve with the bread.
Cook's Note: You can make the soup ahead of time and store it in the refrigerator. Reheat over medium heat, and add the spinach, lemon zest and nutmeg before serving. You can substitute pita chips for the bread.

There are no comments yet!

Name

Message