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Ginger, Garlic and Soy Broth with Porcini Mushrooms and Beluga Lentils

Ginger, Garlic and Soy Broth with Porcini Mushrooms and Beluga Lentils

“Ever since I went on an eating holiday to Japan I have been a huge fan of broth, it is satisfying, refreshing and filling at the same time. Lentils do the job that you often see noodles do in broth by providing enough body to make it into a meal.”

By Alex Mackay

  • Serves 2

  • 30 Minutes

  • 1 pan

  • Beginner

Suitable for dairy-free, gluten-free, vegans and vegetarians

Dried Porcini Mushrooms

Ingredients

Instructions

1.Start with the broth. Get a medium saucepan. Add the soy sauce, 2 tsp ginger, the garlic, the Porcini and the stock. Bring to the boil. Lower the heat to medium. Simmer for 1 minute

2.Add the carrots to the pan. Cover. Bring back to the boil. Take off the lid. Boil for 1 minute. Add the salad onions and lentils. Bring back to the boil

3.Add 2 tsp ginger, the chilli and the coriander. Serve with the lime quarters

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