Sig's Lentil Autumn Soup Boost

• 1 tbsp good quality olive oil
• 2 small onions very finely chopped
• 3/4 tsp heaped ground turmeric
• 2 large cloves of garlic, very finely chopped or crushed
• 50 grams porcine mushroom, thinly sliced
• 50 grams other mushrooms, thinly sliced
• 250 grams sprouted puy lentils, softened sprouted lentils are easier to digest then dried ones .
• 1 liter homemade vegetable stock or just water
• 1 tbsp of raspberry vinegar or juice of 1/2 a lemon to taste
• 1 pinch each of salt and fresh cracked pepper or to taste
• 1/2 tbsp dried coriander
• 2 sprigs of fresh coriander for garnish ( optional)

1. Saute the chopped onions for bout a minute to soften them in the olive oil in a soup pan.
2. Add the turmeric and the garlic, stir well into the onions .
3. Add the mushrooms and stir again.
4. Add the lentils and stir quickly, do not let set to bottom of pan.
5. Add the stock and stir well, heat to boil and let simmer for about 15 minutes
6. Turn off the heat add the vinegar and season with the salt, pepper and dried coriander.
7. Put the soup into bowls and serve with fresh chopped coriander and croutons if you like.

olive oil, onions, ground turmeric, garlic, porcine mushroom, mushrooms, puy lentils, vegetable stock, raspberry vinegar, salt, coriander, fresh coriander

Taken from cookpad.com/us/recipes/358754-sigs-lentil-autumn-soup-boost (may not work)