Chanterelle and Lentil Soup

servings: 1 | calories: 261 | cooking time: 20 min | weight: 63 gr / oz

Category: gluten-free, lightweight, one-pot, soups, vegan, vegetarian

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:

1 handful dried chanterelle mushrooms (small)
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.