Mushroom Lentil Soup with Blue Cheese

I really like it. I cut the amount of cumin in half because I like just enough cumin to make it hard to identify. You could "up the ante" of lentils if you want a thicker soup. I used about 50% more lentils in my second batch. If you use "store bought" beef broth, try to find a low salt version. This soup doesn't need any extra salt.

Credit to: Laurie Balcom
Betterecipes.com



Mushroom Lentil Soup with Blue Cheese

This soup with red lentils, mushrooms, carrots, onions, beef broth & red wine, is cooked with a variety of spices, and served with blue cheese & almonds.

Ingredients:
2 slices bacon, diced
1 medium onions, minced
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
2 medium carrots, finely diced
1 cup mushrooms, sliced thin
1/2 teaspoon cumin seed
1/2 teaspoon coriander seed
1 teaspoon fresh thyme, minced
1/8 teaspoon cayenne
1/8 teaspoon cinnamon
1/2 cup red lentils, rinsed and picked through
1/2 cup red wine (Merlot)
5 cups (reduced-sodium) beef broth
3 ounces blue cheese, crumbled
6 Tablespoons slivered almonds, toasted and chopped

Method
In a large stockpot over medium heat, add bacon and onions and cook until they soften (4 minutes). Add garlic, ginger and carrots. Cook until carrots are almost tender (3 minutes). Add mushrooms, cumin seed and coriander seed. Cook, stirring constantly, until fragrant, about 2 minutes. Add thyme, cayenne, cinnamon, lentils and wine. Cook an additional 2 minutes. Add the stock and bring to a boil over high heat. Reduce the heat to low, cover and simmer until the lentils are very soft and falling apart, about 45 minutes. Serve immediately; garnishing each bowl with 1/2 ounce blue cheese and 1 tablespoonful of slivered almonds.

Notes: This recipe is a perfect soup for an Autumn day. It is even better the next day.

Number of servings: 6