5 - FarmOne - Mushrooms, LCD – All Recipes, LCD – Best, Soup
1/2 cup lentils rinsed and drained
4 cups mushroom kombu stock (instructions follow)
1 teaspoon sea salt
2 onions cut into half moons
2 stalks celery finely sliced
Tamari to taste
(GF, DF, NF, V)
Cook the lentils in the stock for 1/2 hour or until tender, add salt and vegetables and cook until tender.
Add tamari during last 10 minutes of cooking. You may serve like this or pass through a blender if preferred.
Mushroom Kombu Stock Soak 6 shiitake mushrooms in water for 5 minutes.
Put a piece of kombu seaweed in 8 cups cold water and put on a high heat.
Add the mushrooms and the water they have been soaking in and bring to a boil, reduce heat and simmer for 10 minutes.
Remove kombu and place it on a towel to dry.
Remove the mushrooms and reserve them for another dish, or if desired you may use them in this lentil soup, as they are very good for the immune system.
This stock keeps for up to 1 week in the refrigerator.