Mushroom Lentil Adzuki Soup

Based on a recipe by Soup Addict

  • 1/3 cup adzuki beans (soaked in water overnight, and drained)
  • 12 oz. mushrooms, sliced
  • 2 cups vegetable broth
  • 1 small onion, chopped
  • 2 ribs celery, chopped
  • 4  carrots, sliced
  • 1 cup mushroom broth
  • 1/2 tablespoon tomato paste
  • 1/3 cup lentils (I used black)
  • 1 T. tamari
  • 1/2 of a lemon, juiced
  • sea salt

Directions

  1. Bring 3 cups of water to a boil. Add adzuki beans. Reduce heat, cover, and simmer for 30 minutes.
  2. Add onions, celery, and carrots to a large pot and saute (I sautéed in small amount of broth) until vegetables are soft.
  3. Add mushrooms. Stir, cover, and cook mushrooms down (about 10 minutes).
  4. Add the tomato paste, vegetable broth, mushroom broth and lentils. Stir.
  5. Drain adzuki beans and add them to large pot.
  6. Simmer for 30 minutes.
  7. Season with tamari, lemon and sea salt.
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