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Dilled Lentil Soup with Mushrooms and Tomatoes
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Provided By:
Kemp Minifie

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    • Lentil soup is the chameleon of soups because it can go in so many different directions depending on your mood. In this version, sauteed mushrooms play up the natural earthiness of lentils, while tomatoes add a welcome bit of acid, as well as color. What really adds a fresh zip of flavor, though, is the dill. It's an herb that stands up and says, "I'm here" and for that very reason, I'm glad to keep it handy in my fridge. Serving this with a grain, such as bulgur, turns the combination into a substantial meal, just the thing for a chilly night.

    Ingredients

    Serves:

    Directions

    Bring water, bulgur, and salt to a boil. Reduce heat and simmer, covered, until liquid is absorbed, 10 to 15 minutes.

    Meanwhile, heat oil in a medium saucepan over moderate heat until shimmering, then add mushrooms with a generous pinch of salt and cook, stirring occasionally, until tender and most of the liquid has evaporated, about 5 minutes.

    Add soup and tomatoes and simmer, stirring once or twice, until heated through, 3 to 4 minutes. Stir in dill, lemon juice, and garlic. (If you're not a fan of garlic, feel free to skip it, but if you want to give the soup a final robust punch, go with the garlic.)

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