Mushroom, Lentil, Miso soup

Ingredients

• 1 Tbsp. olive oil
• 2 small white onions, diced
• 5 cloves garlic, crushed then minced
• 6-7 cups mushrooms, sliced
• 2 tsp thyme
• 1.5L hot water + 1 spoon broth paste (or look at your bouillon instructions)
• 1/2 cups brown lentils, rinsed (can add more for thicker soup)
• 1 heaping Tbsp. miso paste (I used red miso), dissolved in some water

Preparation

1. Cut and dice your onions, garlic and mushroom first
2. Heat the oil in your soup pot on low-medium
3. Add the onion and cook until translucent
4. Add the mushrooms and garlic and cook until mushrooms have shrunk and their water has evaporated (about 15min), turn up the heat to medium after 10min and add the thyme
5. Add you broth (the water and bouillon can be dissolved beforehand) and the lentils, bring to a simmer, cover and cook for 25min
6. Blitz everything with an immersion blender or standing blender
7. Stir in the miso paste (dissolve it first in some warm water)

Notes

• Adapted from here: http://laurencariscooks.com/mushroom-lentil-soup-miso/
• 1.5L makes for a very liquidy soup. Cut the water by 1/3 for a thicker soup, or discard some of the liquid before blending.