Ingredients
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)
Preparation
In a large pot, add the water/stock, lentils, and salt. Set aside.
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.
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. 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.
