Lentil Soup with Shiitake

Ingredients

• 2 carrots
• 300 g celery root
• 1 stalk leek
• 1 onion
• 1 EL plant oil
• 2 Bay leaves
• 5 peppercorns
• 1 onion
• 1 Garlic clove
• 1 EL olive oil
• 200 g peeled red lentils (or brown split lentils)
• 100 ml dry white wine
• 2 carrots
• 200 g celery root
• 50 g sun-dried tomatoes (in oil)
• 400 g shiitake mushrooms
• 2 EL Butter
• Salt
• Pepper (from the grinder)
• 2 EL white wine vinegar
• 4 oregano sprigs (for garnish)

Instructions

1. 1.

   For the broth, peel and cut carrots and celery root into large pieces. Clean the leek, halve it lengthwise and wash well. Peel and halve the onion. Heat oil in a large pot, place the onion cut side down and brown it. Add remaining vegetables and pour in 500 ml water. Add bay leaves and peppercorns and simmer broth for about 1 hour. Rinse lentils in a sieve. After cooking, strain broth through a sieve.

2. 2.

   Peel and finely chop onion and garlic clove. Heat olive oil in a pot and sauté onion with garlic until translucent. Add lentils, let them wilt briefly, then deglaze with white wine. Add strained broth and simmer for about 45 minutes. Meanwhile peel carrots and celery root, slice thinly, cut into fine sticks, then dice finely. Blanch vegetables in lightly salted water for ~2 minutes until al dente, remove and drain. Dice sun-dried tomatoes.

3. 3.

   Clean shiitake mushrooms with a damp cloth, halve or quarter as desired. Melt butter in a non-stick pan and brown mushrooms for 3-4 minutes. Remove and drain on paper towels. Season lentils at the end of cooking with salt, pepper, and vinegar. Add tomatoes and vegetables to soup, ladle into bowls, place mushrooms in soup, and garnish with fresh oregano sprigs.