Mushroom, Carrot and Lentil Soup

A delicious winter soup made with some basic ingredients, including lentils, carrot, spinach, red onion, Brussels sprouts, spring onion, butter, and vegetable stock. Made a bit more interesting with the addition of red pepper, mushrooms and herbs.

The mushrooms, red onion and peppers were cooked first in a little butter, for about twenty minutes, until the onion began to brown.

Once browned, the mushrooms etc were decanted into a pot containing the lentils, grated carrot, chopped spinach leaves, spring onion, diced Brussels sprouts, and the vegetable stock. Boiled together for forty five minutes.

Added were the herbs sage and herbes de provence. Plus some black pepper and Worcester sauce. A great winter warmer.

Served with toasted potato bread.