Lentil, Mushroom, Wakame & Leek Soup
- 1 onion, chopped
- 1 clove garlic
- 1 teaspoon olive or coconut oil
- 2 leeks, sliced
- Large cup of mushrooms
- 150g lentils
- 3 bay leaves
- Large handful Atlantic Kitchen Wakame Seaweed
- 2 pints boiling water
- Salt and pepper, to taste
Gently sauté the onion and garlic in olive or coconut oil for 5 minutes in a large pan.
Add the leeks and mushrooms and allow them to soften together for a further 5-10 minutes.
Stir in the lentils, bay leaves, Wakame (just a small handful as it expands by over 5 times when it rehydrates) and water.
Bring to the boil and allow to simmer until lentils are soft - about 30 minutes. Now serve!