1 medium red or white onion, chopped
10 crimini mushrooms, chopped
2 tablespoons margarine of choice
2 tablespoons millet flour
5 cups broth
1 1/2 cups red lentils
4-5 garlic cloves chopped
5 cups cooked couscous
A creation from leftovers and dying veggies:
Cook the red lentils with the garlic cloves first. (I had them in my fridge as leftovers. By doing this before cooking the soup you get the flavor but the lentils disappear into the broth! Time is affected also as lentils take awhile to get good and cooked.)
Brown the onions and mushrooms in the bottom of your soup pot with the margarine. Then stir in the millet flour - I use millet flour in ALL my soups as it's flavor is so nice and it does its job well. I honestly don't like to use any other flour.
Add the broth, then add in the cooked lentils. Heat through for 15 minutes.
Then either puree or keep chunky (I like it pureed) and serve with couscous instead of crackers.
Somehow it gets really creamy. I didn't add any herbs because it was already so flavorful. You can add less broth if you like your soup more chunky.
Yummy and warm!