2tbs olive oil
1 large brown onion, chopped
2garlic cloves, crushed
400g flat mushrooms, chopped
250g cup mushroons, chopped
31/2 cups chicken or vegetable stock
1 medium potato, peeled and chopped
400g can brown lentils, drained and rinsed
sald and ground black pepper
reduced fat sour cream, to serve
toasted baguette bread, to serve
Method
1. Heat oil in a large saucepan over medium-high heat. Add onion and garlic and cook for 3 minutes or until tender.
2. Add mushrooms to pan and cook, stirring ofter, over medium heat for 5 minutes or until tender.
3. Add stock, potato and half the lentils to pan. Stir to combine. Cover and bring to the boil, stirring occasionally. Reduce heat to low and simmer, covered, for 20-25 minutes or until potato is tender.
4. Puree soup until desired consistency. Season with salt and pepper. Stir through remaining lentils. Heat over low heat for 5 minutes. Ladle into serving bowls, top with a dollop of sour cream and serve with toasted baguette bread.
