Broccoli, Mushroom and Lentil Soup

by Bronwen Laight


1 onion, finely diced
3 cloves garlic, crushed
1 head broccoli, chopped small including peeled stem
2 cups diced mushrooms
1 tbsp olive oil
1-cup puy lentils (or substitute brown lentils)
Salt and pepper
1 tsp thyme
1 bay leaf
4 cups of vegetable stock, or chicken stock or water


Boil the lentils for 12 minutes then drain and set aside. In a separate large pot cook onions and garlic gently in olive oil for 5-6 minutes. Add the mushrooms and cook for another 10 minutes then add the broccoli, thyme, by leaf and stock and simmer for 15 minutes. Add the lentils and simmer for another 10 minutes then season. The soup may be blended before serving or served as is. Nice with a splash of cream, grated parmesan and chives .

It's fun and challenging to cook with what's available and the produce is so much fresher than anywhere else. Our family loves Ooooby!

— Lila

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