Ingredients:

- 1 cup dried green or brown lentils, rinsed

- 200g shiitake mushrooms, sliced

- 1 onion, chopped

- 2 carrots, diced

- 2 celery stalks, diced

- 3 cloves garlic, minced

- 1 can (400g) diced tomatoes

- 4 cups vegetable broth

- 2 cups water

- 1 teaspoon dried thyme

- 1 teaspoon dried rosemary

- Salt and pepper, to taste

- 2 tablespoons olive oil

- Fresh parsley, chopped (for garnish)

- Lemon wedges (for serving)

Instructions:

In a large pot, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables start to soften.

Add the sliced shiitake mushrooms and minced garlic to the pot. Cook for another 3-4 minutes until the mushrooms release their moisture and become tender.

Stir in the rinsed lentils, diced tomatoes (with their juices), dried thyme, dried rosemary, salt, and pepper. Cook for 1-2 minutes to allow the flavours to meld.

 Pour in the vegetable broth and water. Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 25-30 minutes, or until the lentils are tender. If you have a pressure cooker, you can just put all the ingredients together and go! I love this option, it's so quick and super tasty.

Taste the soup and adjust the seasoning with more salt and pepper, if needed. Ladle the shiitake mushroom and lentil soup into bowls. Garnish with freshly chopped parsley and serve with lemon wedges on the side for squeezing. I love to have this with German rye bread and hummus! - Heaven!!

This Shiitake Mushroom and Lentil Soup is not only delicious but also packed with plant-based protein, vitamin D and fibre. Enjoy the comforting warmth and wholesome goodness of this nourishing soup on a chilly day!