As I've said before, I don't particularly care for lentils--I cook with them because they are an affordable and healthy source of protein, but I am always looking for ways to improve on their flavor. This portobello and basil lentil soup is very good. The flavor of the mushrooms, fresh basil, and sherry wine are excellent compliments to the lentils. I originally found the recipe here, but I have modified it a few ways.
Portobello and Basil Lentil Soup
2 tablespoons olive oil
1 yellow onion, chopped
3 garlic cloves, minced
2 cups diced portabella mushrooms
1 teaspoon salt
1/2 teaspoon pepper
6 cups stock
6 ounces tomato paste
1 1/2 cups green lentils
1 cup bunch fresh basil, chopped
1/2 cup sherry cooking wine
Heat olive oil in large soup pot and saute onions, garlic, mushrooms, salt, and pepper for about five minutes until mushrooms and onions are tender. Add stock and tomato paste and stir until well mixed. Stir in lentils and bring to a boil. Lower heat, cover, and cook over medium-low heat for 30 minutes, stirring occassionally. Add basil and simmer with pot covered for 15 more minutes. Stir in sherry cooking wine and add additional salt and pepper to taste. Garnish with remaining basil leaves.