leek lentil soup

Leeks are in season right now, and they are one of my favorite veggies at the moment. They are sweet and taste like a cross between and onion and garlic. Pick ones that are smaller because they tend to be more tender. This is a recipe for a simple leek and lentil soup with sauteed oyster mushrooms. Mushrooms and leeks are always a good combo.

One very important thing to know about leeks is how you wash them. Cut them in half, but leave the roots on. Then wash in between all the layers with the water flowing away from the roots. This will make sure all the dirt gets washed out and not washed into the base. Then cut the roots off, and chop.

• 2 leeks
• 2 large handfulls of oyster mushrooms
• 1 potato
• 2 scallions (green onions)
• 1/2 cup lentils
• 1/8 stick of butter
• 2 cups vegetable stock
• 2 cups water

1. Wash and chop leeks and potato
2. Saute in a pan until you start to see a little color. Add butter.
3. Finely slice oyster mushrooms and saute in pan on low heat until the soup is ready to be served. They will get very colored, but don’t burn them. Cooking them slow and low will crisp them up and make them taste more nutty. Add salt.
4. Take half the leek mixture and add to a pot with the stock and water. Blend with an immersion blender.
5. Add the other half to the pot AND add the lentils and simmer on low for 10-15 minutes
6. When the lentils are cooked your in business
7. Just add green onions and the mushrooms and eat.