- 2 x potatoes
- 2 x carrots
- 1/2 x parsnips
- 1/3 x celery root
- 1 tbsp fresh thyme
- 50 g chanterelles
- 100 g cooked lentils
- For this dinner we'll be using the leftover chanterelle soup.
- Heat the chanterelle soup.
- Peel and cut potatoes, carrots, parsnips and celery root into equal size pieces.
- Add the vegetables to the chanterelle soup and simmer with the lid on for about 30 minutes.
- Add thyme, chanterelles and lentils toward the end of the cooking time. Serve once finished.