How to make
Put the lentils in a pot, cover them with water and boil them. Strain them through a colander and wash them under cold running water.
Pour the lentils back into the pot. Pour about a liter of water.
Add the finely chopped onion, garlic, carrot and celery.
Put the pot on moderate heat and boil the soup for about 15 minutes, then add the chopped mushrooms and 2 tbsp. of tomato puree.
Pour a cup of olive oil and finish off cooking. Remove the pot from the heat.
Season the lentil soup with a pinch of savory herb, a pinch of parsley and if desired, a pinch of black pepper.
Serve the lentil and mushroom soup while it's warm, with a bit of vinegar or lemon juice.
Enjoy!
