This creamy soup is hearty while also being light and full of tender vegetables.

Red Lentil and Vegetable Soup

Serves 6

I’m not a hot soup in summer person but, if I were to eat one, this is the soup I’d want. It is filling and hearty but also light. In the winter, I like to pair it with bread or drop biscuits (like these Mozzarella Chili Biscuits) to satisfy heartier appetites. The mushrooms that top the spiced herbaceous soup are my favorite part. They add more warm spice amplified by the richness of butter and savoriness of soy sauce to bring the perfect chewy counter to the tender vegetables and creamy soup.

Ingredients

Saute

2 T vegetable oil

454g (2 medium) onion, 0.50 in dice

360g (2 medium) potatoes, 0.50 in dice

350g (1 large) carrot, 0.50 in dice

6 garlic cloves, minced

2 bay leaves 

Soup Broth

1 T ground cumin

2 t kosher salt

2 t ground coriander

1.5 t ground turmeric

1 – 1.5 t gochugaru

0.75 t ground black pepper

454g (1 lb) red lentils, rinsed

2000ml (10 c) water

3 T yondu

3g (1-1.5 in piece) dashima 

Sauteed Mushrooms

300g (3 large) king oyster mushrooms, sliced 0.25 in thick

1 T butter

0.50 t garam masala

Pinch of MSG

Pinch of sugar

1 T soy sauce 

Finishing

*350g (a little more than 0.75 lb) chrysanthemum greens, cut into 5cm (2 in) lengths

Recipe Know-how

1.      Heat a large pot over medium-high.

• Add the vegetable oil and saute ingredients.

• Reduce to medium and stir occasionally for 10 minutes.

• Add the spices and cook for 45 seconds.

• Add the remaining soup broth ingredients and bring to a boil covered.

• Reduce to a simmer and cook for 30 minutes stirring occasionally.

Continue on to Step 2 while the soup simmers.

2.      Heat a large nonstick saute pan over medium-high heat.

• Add the mushrooms and cook for 5 – 7 minutes stirring occasionally until browned.

The mushrooms will naturally release their liquid. It will evaporate and the mushrooms will brown and concentrate their flavor. Do not add salt or oil during this step.

• Once browned add the butter, garam masala, MSG and sugar.

• Cook stirring frequently for 1 minute.

• Add the soy sauce to deglaze and continue to cook stirring frequently until there is no liquid remaining and the mushrooms are shiny and glazed.

• Taste and adjust seasoning as desired. Set aside.

3.      Remove the dashima from the soup.

• Add the greens and cook for 3 – 5 minutes or until wilted.

For heartier greens like kale, collards and chard you may need to cook for a little longer so the greens are tender and wilted.

• Taste and adjust the seasoning as desired.

4.      Serve topping each bowl with a serving of mushrooms.