Mushroom & Lentil Soup - Using Pantry Staples

Instagram: @piumettiangeles

Mushroom & Lentil Soup

2-3 Tbs. olive oil
½ c. dry lentils, pre-cooked
¼ c. dry wild rice, cooked
1 large onion, chopped
½ lb. mushroom, sliced
2 large garlic cloves, chopped
several sprigs of thyme
1 large bay leaf
1-2 Tbs. white wine
1 qt. beef broth, plus additional hot water
large handful spinach, roughly chopped
salt and pepper
squeeze of lemon
chopped parsley

Directions:

Heat olive oil in a soup pot and add onion, a good pinch of salt, a small pinch of black pepper, and thyme. Sauté until onion becomes translucent. Add garlic, bay leaf, and mushroom and cook until mushroom released their liquid and evaporates, eventually starting to brown around the edges. Then add wine to deglaze and let cook for about a minute before adding beef broth and water. Add lentil to the pot and bring to a simmer and let cook for about 10-12 minutes. Then add rice and continue to cook for a few minutes longer.

Turn heat off and squeeze a bit of lemon juice. Add chopped spinach and stir to wilt. Top with parsley and serve. Serves 4.