Add the mushrooms and the flour and fry for a few seconds, giving the sauce a stir every now and then. Pour the sauce in a bowl and stir in the stock. Season with salt, pepper and olive oil. Heat the sauce to the boiling point in the pan and stir in the spinach. Cover and simmer until the spinach is soft but crisp, stirring every now and then, for a further 30 seconds or so. (If you like a more substantial, slightly more bitter sauce, add the crushed chillies and red chilli pepper in the last five minutes of cooking.)
When ready to serve, serve the soup with the sauce – either spooned over the top or spooned over the bottom of a bowl. Garnish with the spinach and breadcrumbs and serve right away, or to go with a good vegetarian meal.
Facebook Twitter Pinterest Zucchini and mushroom lentil soup (pictured). Photograph: Felicity Cloake for the Guardian
Other lentil soups
For a classic, try Linguine Bolognese or the mushroom and veg version from The Gourmet Veg.
Or try a vegan version of Spaghetti with Asparagus and Linguine, which is available here.
For vegetable dishes, try lentil soup in tomato sauce, a lentil and chickpea stew or in lentil-based stew. See here for recipes for veggie versions of the main dishes.
Other recipes you may like:
• Roast veggie lasagne with lentil stuffing
• Lentil soup with roasted root vegetables (pictured)
• Lentil pasta with roasted root vegetables
• Roasted chickpeas with lentil and spinach (pictured)
• Garlic roasted onions and mushrooms
• Lentil casserole with chickpeas
Do you have a favourite recipe which uses lentils? Do you have any questions about how to cook lentils?
Further reading
