Vegan bean and lentil soup

Ingredients for 4 servings:

• 550 g beans, green, cooked
• 160 g lentils, red
• 80 g beluga lentils
• 950 ml vegetable broth
• Salt and pepper, freshly ground
• 3 mushrooms, brown
• 1 tsp extra virgin olive oil
• Parsley leaves, flat
• 16 cocktail tomatoes, mixed

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 50 minutes

Place the red lentils and 650 ml of vegetable stock in a saucepan, bring to a boil, and simmer over medium heat for about 10 minutes until soft. Blend the lentils in the pan using a hand blender. Place the beluga lentils and 300 ml of vegetable stock in a saucepan, bring to a boil, and cook over medium heat until al dente. This takes about 12-15 minutes. Place the lentils in a sieve and drain. Place the pureed red lentils, beluga lentils, and green beans (I used tender French beans) in a larger saucepan and heat through. The soup should no longer be boiling. Season the soup to taste with salt and pepper. Clean the mushrooms, slice them, and fry them in a pan with a little olive oil. Wash and halve the tomatoes. Wash the parsley, pat dry, and chop it. Ladle the soup into bowls and garnish with the mushrooms, cherry tomatoes, and parsley.