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About this recipe: Nothing beats a hearty lentil soup. the dried mushrooms add a real depth of flavour and, although they're expensive, you only need a small quantity.
*This recipe can be made ahead, then chilled or frozen. Thaw, if necessary, then reheat gently, adding a little water if too thick. *You could use red split lentils, but they tend to cook down to a purée, whereas the brown and green varieties hold their shape.