Lentil Soup with Mushrooms

Don't remove soup from your weekly diet just because it's summer! Soup is a year round dish! It's good for digestion and eating hot foods (temperature and spice) will help you feel cooler. Local vegetables offer you dozens of options. A bowl of soup with some salad is the perfect "light" summer meal. I made some lentil soup tonight because I was craving lentils and mushrooms. It's quick and easy to make and you can easily adapt the quantity. This recipe makes 4-6 bowls.

Lentil Soup with Mushrooms

1 C green lentils rinsed (I used small Spanish lentils)

1 lg onion finely diced

10-12 Shiitake mushrooms, stems removed and finely diced

1/2 C (approx) Maitake mushroom, finely diced

4 C water

2 bay leaves

1/2 tsp turmeric

1/4 tsp cardamom

1/4 tsp ground pepper

2 well rounded TBS barley miso, dissolved in 1/2 C warm water

2-3 TBS extra virgin olive oil

In a small stockpot, combine olive oil, onion and mushrooms. Saute over medium heat until onions are clear and softened. Add the lentils, water, bay leaves and spices. Bring to a boil then reduce to a simmer for about 30-45 minutes. When the lentils are soft and the soup has thickened, remove the bay leaves and add the dissolved miso. Turn off heat and allow soup to rest a few minutes before serving. (This will activate the healthy bacteria in the miso. Remember....don't boil miso!) 

I garnished the soup with fresh oregano because it's taking over my garden! Cilantro or fresh parsley would also be good.