Red lentil soup, sautéed black chanterelle mushrooms and a wedge of Margalet

Ingredients

Preparation

Clean the mushrooms. Cut the cheese into dice. Chop the vegetables Place all of the ingredients for the soup into a pan and cook over a medium heat for about 45 minutes until the lentils are soft. Season with salt and blend the soup to a thin texture, adding water or stock to adjust the consistency if necessary. Sauté the black chanterelle mushrooms in very hot oil just before serving and season with salt. Serve the soup with the black chanterelle mushrooms and cheese on top. Notes Any kind of mushrooms can be used if you do not have black chanterelles