Mushroom and Lentil Soup

A great winter or autumn meal, especially good with fresh-baked bread.

1 1/2 cup lentils

1 lb. mushrooms, chopped

4-6 green onions, chopped

2 large gloves garlic, minced

1/2 cup dry sherry or port

1 bay leaf

4 cups chicken stock

1 Tbs. lemon juice or lemon zest

1 bunch fresh spinach (optional)

1 cup sour cream/yogurt or mozzarella cheese (optional)

Cook lentils on stovetop in about 4 cups water until soft (about 30 min).

Chop mushrooms and sauté in olive oil or butter until browned. Add green onions and garlic. Season with salt and pepper. 

Add sherry or port and bay leaf. Cook for a few more minutes, then add chicken stock, lentils, lemon juice, and about 3 cups water.

Bring to a boil, then reduce heat and let simmer for 20 minutes.

If using, add spinach and stir until wilted. Add additional salt and pepper to taste.