Red Barn Cafe-

Life is hectic - Savor every Bite!

Tuesday, December 4, 2012

Lentil Mushroom Soup


1 cup (8 oz container) fresh mushrooms, sliced thick
1 cup fresh spinach leaves
2 carrots, sliced thinly
1 can black beans, rinsed and drained
1 cup brown small lentils, rinsed and drained
1 box (32 oz) Rachel Ray Vegetable stock
1- 2 tsp red pepper flakes
1 tsp salt
1 tsp black pepper
2 cloves garlic, smashed or chopped
1 medium onion, chopped
1 tbsp olive oil
1-2 tsp A1 Steak Sauce (or sub Worcestshire sauce)

Heat olive oil in a dutch oven or soup pot. Add onions, saute for 3 min, then add garlic. Saute 2-3 min and add mushrooms and carrots. Saute for 3-4 min then add stock, beans, spinach, spices, . Bring to a boil and reduce to a simmer for 35-40 min until lentils are tender.

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