Chanterelle and Lentil Soup
Chanterelle and Lentil Soup

nutrition info:
calories: 261, protein: 9.7 g, carbs: 24.7 g, fat: 13.1 g, sugars: 0.8 g, sodium: 313 mg
you'll need:
2 tablespoons quick-cooking red lentils
1 tablespoon instant mashed potatoes
1/2 teaspoon dried thyme
1 tablespoon ghee
1 small shallot
1/4 vegetable bouillon cube
Salt
Pepper
at home:
Put dried mushrooms in a medium-sized zip-lock freezer bag.
Mix lentils, mashed potatoes and thyme in a small zip-lock bag.
Pack remaining ingredients separately.
on the trail:
Add 1 cup water to the bag with mushrooms; close, and let soak for 5 minutes.
Meanwhile, melt ghee in a pot, add chopped onions and cook until soft.
Pour in the mushrooms together with the water they were soaked in.
Bring to a boil; add bouillon cube and lentil-potato mixture.
Season to taste with salt and pepper.
Simmer, stirring occasionally, for about 10 minutes, or until lentils are tender.
Notes:
For gluten-free version, omit instant mashed potatoes or replace with homemade dehydrated potato bark.
For vegan version, replace ghee with vegetable oil.
Yummy!
Ghee isn’t vegan
Hi Taler! Please see notes on recipe. For the vegan version we offer to replace ghee with olive oil.