Vegan Mushroom and Lentil Soup

Ingredients

• 1–2 tbsp olive oil
• 250–300g mixed chestnut and small portobello mushrooms, sliced
• 1 medium leek, trimmed, thoroughly washed and thinly sliced
• 1 small carrot, finely diced
• 2 garlic cloves, finely chopped
• 1 tsp tomato purée
• ½ tsp dried thyme, or 2 fresh sprigs
• 100ml dry red wine, labelled vegan
• 1 × 400g tin brown lentils, drained and rinsed
• 500ml vegetable or vegan mushroom stock, plus water as needed
• 1 bay leaf
• ½–1 tsp reduced-salt soy sauce, to taste
• Freshly ground black pepper
• Toasted sourdough, to serve

Method

1. Heat 1 tbsp olive oil in a large saucepan over a medium-high heat. Add the mushrooms and cook for 8–10 minutes, stirring occasionally, until browned and their released liquid has evaporated. Cook in batches if needed, then transfer to a bowl.
2. Add a little more oil if needed, followed by the leek and carrot. Reduce the heat and cook gently for 7–8 minutes, stirring regularly, until softened.
3. Stir in the garlic, tomato purée and thyme. Cook for 1 minute.
4. Pour in the red wine, scraping up any browned bits from the bottom of the pan. Let it bubble for 3–5 minutes, until reduced by roughly half.
5. Return the mushrooms to the pan and add the stock and bay leaf. Bring to the boil, then reduce the heat and simmer gently for 15 minutes, or until the carrot is tender.
6. Stir in the drained brown lentils and simmer for a further 5 minutes, until heated through. Add a splash of water if you prefer a thinner soup.
7. Remove the bay leaf and any thyme stalks. Stir in ½ tsp reduced-salt soy sauce, taste, and add a little more only if needed. Finish with black pepper and the optional balsamic vinegar. Serve with golden toasted sourdough.