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Sep 28, 2014

Creamy Mushroom & Lentil Hot Pot

Creamy Mushroom & Lentil Hot Pot. This is a very easy and flavourful soup!

Creamy Mushroom & Lentil Hot Pot1

Serves 2

1 punnet of button mushrooms

3 cloves of garlic

1 onion

1 small bunch of kale

1 cup of dried red lentils

Himalayan salt

White pepper

1 tsp Ground coriander


1 tablespoon of SureSlim vegetable stock

1 tablespoon of coconut oil


For garnishing:

green chilli

white yoghurt


golden flaxseed


Chop the mushroom into quarters. Fry the onion and garlic in coconut oil and and the mushrooms cooking on mudium heat until they are brown. Add salt, pepper, coriander and stock and stir. Pour in the red lentils and 2 cups of water. Put the lid on and allow to cook for about 15 minutes. The lentils should soften and thicken creating a thick, creamy consistency. Remove the pot from the heat and add in the chopped kale, stirring vigorously.  To serve top with plain yoghurt, golden flax seeds, green chilli and a lemon wedge.


This recipe is by Samantha Dormehl.

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