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|Portobello Mushroom Lentil Soup|
"This is a totally clean and flavorful lentil soup that is ideal for a chilly iciness day!"
- 2 cups chopped portobello mushrooms
- 1 inexperienced bell pepper, chopped
- 1 small crimson onion, chopped
- 1 tablespoon olive oil
- 4 cloves garlic, chopped
- 1 (6 ounce) can tomato paste
- 6 cups bird broth
- 4 teaspoons dried basil, or to flavor
- 1 half cups dried brown lentils, rinsed and drained
- salt and pepper to flavor
- 1/four cup cooking sherry
- grated Parmesan cheese
|Prep : 20M||Cook : 8M||Ready in : 50M|
- Heat oil in a big pot over medium warmth. Add mushrooms, inexperienced pepper, onion and garlic, and saute until gentle, approximately five minutes. Pour in the bird broth, and stir within the tomato paste. Bring to a boil, and add the lentils. Reduce warmth to low, cover, and simmer for about 15 minutes. Season with basil, salt and pepper. Cover and simmer for another 15 minutes.
- Ladle into bowls, and pinnacle every bowl with 1 tablespoon of sherry and sprinkle with Parmesan cheese to flavor.
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