@2025istheyeari this is the recipe I got chatGPT to amend based on what I had in the cupboard. It’s v tasty, and the beef stock makes it quite rich.
🍄 Mushroom, Brown Rice & Lentil Soup (8 portions, gluten-free)
A rich, hearty, high-protein soup — earthy mushrooms, nutty brown rice, and a mix of brown and Puy lentils simmered in a deep beefy broth. Freezes beautifully.
🧂 Ingredients
• 800 g mushrooms (mixed if possible – chestnut, button, wild)
• 2 large onions, chopped (~300 g)
• 3 medium carrots, chopped (~180 g)
• 3 sticks celery, chopped (~120 g)
• 4 cloves garlic, minced (~12 g)
• 150 g brown rice (uncooked)
• 1 tin lentils (400 g), drained (~240 g)
• 1 pouch Merchant Gourmet Puy lentils (250 g) (~250 g cooked)
• 2 L beef stock (from stock cubes — about 4 cubes, gluten-free if possible)
• 2 tbsp olive oil (~30 g)
• 2 tsp dried thyme (or 4 sprigs fresh)
• 2 bay leaves
• 2 tbsp tamari (optional, for umami depth — skip if your stock is salty)
• 3 tbsp red wine vinegar (or 2 tbsp balsamic)
• Fresh parsley, chopped, to serve (~15 g)
• Salt & black pepper, to taste
👩🍳 Method
- Prepare mushrooms: Wipe clean and slice. Set aside 200 g for garnish.
- Sauté base veg: In a large stockpot, heat olive oil. Add onion, carrot, celery, and garlic. Cook 8–10 mins until softened.
- Add mushrooms: Stir in 600 g mushrooms and cook 8 mins until browned and their liquid has mostly evaporated.
- Build soup base: Add brown rice, thyme, bay leaves, stock, and (if using) tamari. Bring to a boil, then reduce heat and simmer for 30 mins.
- Add lentils: Stir in both the Napolina lentils and the Merchant Gourmet Puy lentils. Simmer for another 10 mins to heat through and let flavours combine.
- Finish: Remove bay leaves. Stir in red wine vinegar and season with salt and black pepper.
- Garnish: Quickly sauté the reserved 200 g mushrooms in a little olive oil, scatter over each bowl with chopped parsley.
🌱 Nutrition (per serving, 8 portions – approximate)
• Calories: ~365 kcal
• Protein: ~16 g
• Carbs: ~57 g
• Fat: ~8 g
• Vegetables: 5 types (mushrooms, onion, carrot, celery, garlic)
❄️ Freezer & Storage
• Total yield: ~5.6–6 kg
• Portion size: ~700 g
• Keeps: 4 days in fridge, up to 3 months in freezer.
• Reheat gently with a splash of water or stock if thickened.