Lentil Soup With Asparagus And Portabello Mushrooms

• 5 cups water or stock
• 1 cup brown lentils
• 1 medium onion, diced
• 1 medium-large portabello mushroom, stock and gills removed, and cut into small strips
• 3-4 celery stalks, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 2 bay leaves
• white pepper, to taste
• cumin, to taste
• pinch of dried lemongrass, or use fresh ginger if lemongrass is unavailable
• fresh basil leaves, chopped thinnly (garnish)

1. In a large pot, add the water/stock, lentils, and salt. Set aside.
2. In a medium suacepan, combine the olive oil, onion, garlic, celery, and portabello mushrooms. Cook on medium-high heat until the onions start to become clear, and the mushrooms start to brown a little, about 3 mins. Remove from heat and set aside.
3. In the pot with the lentils and stock, add all other ingredients except the asparagus and basil. Bring to a gentle boil, then simmer on medium-low heat for about 20-25 minutes, stirring occasionally, until lentils are tender.
4. Add the chopped asparagus and cook another 4 mins if using frozen asparagus, another 8 mins if using fresh. Asparagus should be bright green and tender, be careful to not overcook. Serve immediately, and garnish with the fresh chopped basil.

water, brown lentils, onion, portabello mushroom, celery, garlic, olive oil, salt, bay leaves, white pepper, cumin, ginger, fresh basil

Taken from www.epicurious.com/recipes/member/views/lentil-soup-with-asparagus-and-portabello-mushrooms-50034363 (may not work)