Ingredients
- 30 ml Extra virgin olive oil
- 1 medium or large onion chopped
- 250 ml carrot finely chopped
- 1000 ml water or soup stock either chick or vegetable stock
- 30 ml roast garlic puree
- 4 cloves garlic minced
- 30 ml parsley chopped
- 250 ml shiitake mushroom chopped
- 15 ml thyme
- 250 ml lentils
- kosher salt and freshly ground black pepper to taste
Servings: people
Units:
Instructions
- Add oil to medium-sized saucepan set to medium heat.
- Add onion, stirring from time to time. Cook to a deep golden brown color.
- Add carrots, soup stock (or water), garlic puree, two of the garlic cloves, parsley, mushroom, thyme, lentils, salt, and pepper.
- Simmer for one hour. One minute before serving, add the two remaining garlic cloves.
- Serve in mugs or bowls.
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