Of all the comfort foods out there, there's something truly special about a hot, hearty bowl of soup on a chilly day. And when it comes to delicious and nutritious soups, this Lentil and Mushroom Soup recipe is an absolute winner. Packed with protein and fiber, lentils are a staple ingredient in many vegetarian and vegan dishes, and in this recipe, they're combined with savory mushrooms, aromatic herbs, and a variety of other vegetables to create a rich and satisfying soup that's perfect for lunch, dinner, or meal prep. Whether you're a seasoned soup chef or just looking for a new recipe to try, this Lentil and Mushroom Soup is sure to become a favorite in your kitchen.
Ingredient Notes
- Green Lentils: In this recipe, I use green lentils, which have a firmer texture than other varieties of lentils. Green lentils also have a slightly nutty flavor that complements the earthy taste of mushrooms.
- Fresh Mushrooms: Different mushrooms have unique textures and flavors, and when combined together, they can create a complex and satisfying soup. Some great options to consider include earthy shiitake mushrooms, meaty portobello mushrooms, and delicate oyster mushrooms. By using a mixture of these varieties, you can add depth and richness to the soup that wouldn't be possible with just one type of mushroom. But if you cant get your hands on a variety, use white mushrooms which you should be able to find in most grocery stores. If you are in a mushroom mood and looking for an appetizer try this Savory Mushroom Tart.
- Dried Wild Mushrooms: Dried wild mushrooms add an extra layer of flavor to this soup. You can use any variety of dried mushrooms that you like, but I recommend using a mix of shiitake, porcini, and morel mushrooms for the best results.
- Herbs and Spices: The use of herbs and spices in this Lentil and Mushroom Soup recipe, including sage, red pepper flakes, fennel seeds, smoked paprika, salt, black pepper, and oregano, plays a critical role in adding depth and complexity to the soup. Each of these ingredients brings its unique flavors to the table, helping to balance the earthy and savory notes of the mushrooms and lentils. Sage is known for its warm and slightly peppery taste, which pairs beautifully with the mushroom's umami flavor. Red pepper flakes add a touch of heat, while fennel seeds bring a hint of sweetness and a subtle licorice-like taste. Smoked paprika lends a smoky and slightly sweet flavor that adds depth to the soup.
- Chicken Broth: Chicken broth is used as the base of this soup, but you can substitute it with vegetable broth to make this recipe vegetarian or vegan.
- Parmesan Cheese Rind: The Parmesan cheese rind adds a deep, savory flavor to the soup. You can often find parmesan rinds in the cheese section of large grocery stores. Alternatively, you can save the rinds from any parmesan cheese you use at home and store them in the freezer until you are ready to use them in a recipe like this Lentil and Mushroom Soup and Mushroom and Turkey Soup. The rind adds a subtle and savory flavor to the soup, making it a worthwhile addition to the recipe.
Why Green Lentils
Green lentils are a great choice for this soup for several reasons. First, they hold their shape and texture well, even after cooking for a long time. This means that your soup will not turn into a mushy mess. Second, green lentils have a slightly nutty flavor that complements the earthy taste of mushrooms. Third, green lentils are a good source of fiber and protein, making this soup a hearty and nutritious meal. For more green lentil recipes check out Lentil Quinoa Salad with Sundried Tomatoes and Lentil Quinoa Jalapeño and Preserved Lemon Soup.
What to Serve with Lentil and Mushroom Soup
Lentil and Mushroom Soup is a hearty and satisfying meal on its own, but you can serve it with some bread or crackers to make it more filling. Here are a few serving suggestions:
- Greens: I love the addition of the color green on this dark and moody soup, not to mention the health benefits of sneaking more greens into your diet. Today I grabbed pea shoots but you could use any kind of micro greens or simply hand full spinach.
- Crusty bread: A slice of crusty bread is the perfect accompaniment to this soup. You can serve it with a slice of sourdough, a baguette, or any other bread that you like.
- Crackers: If you prefer something lighter, you can serve the soup with some crackers. You can use any type of crackers that you like, such as whole wheat, rice, or corn crackers.
- Salad: You can also serve the soup with a simple green salad to add some freshness and crunch to your meal. A mixed greens salad with a Mustard Shallot Dressing or Rosemary Vinaigrette dressing would be perfect.
Ingredient Substitutions
One of the great things about this soup is that it is very versatile and allows for a range of ingredient substitutions. Here are a few ingredient substitutions that you can make:
- Lentils: If you don't have green lentils, you can use brown lentils or French green lentils instead. However, keep in mind that brown lentils will become softer and more mushy than green lentils.
- Mushrooms: If you can't find dried wild mushrooms, you can use more fresh mushrooms instead. You can also use any other variety of dried mushrooms that you like, such as chanterelle, oyster, or crimini mushrooms.
- Broth: You can substitute chicken broth with vegetable broth to make this soup vegetarian or vegan. You can also use beef broth or mushroom broth for a deeper, meatier flavor.
- Herbs: You can use different herbs to add flavor to the soup. For example, you can use fresh parsley, basil, or cilantro instead of oregano and thyme. You can also add other herbs such as rosemary, bay leaves, or tarragon for a different flavor profile.
- Wine: If you don't have white wine, you can use red wine or sherry instead. However, keep in mind that the flavor of the soup may change slightly.
Instructions
To make Lentil and Mushroom Soup, begin by soaking the dried wild mushrooms in hot water for 15 minutes.
In a large pot, heat olive oil over medium heat and sauté diced onion, celery, and garlic until soft and translucent.
Add chopped fresh sage, red pepper flakes, fennel seeds, smoked paprika, salt, black pepper, and fresh oregano to the pot, and cook for 2 more minutes while stirring.
Add rinsed and drained green lentils, diced carrots, fresh thyme, sliced fresh mushrooms, and soaked dried mushrooms to the pot, and stir everything together.
Pour in chicken broth, white wine, tomato paste, and a parmesan cheese rind, and bring the soup to a boil. Then, reduce the heat and let it simmer for 60 minutes or until the lentils are tender. Remove the parmesan cheese rind, and add lemon juice to the soup before serving. Garnish with fresh herbs, grated parmesan cheese, and a slice of crusty bread.
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Lentil and Mushroom Soup
Ingredients
- 1 cup green lentils rinsed and drained
- 2 oz dried wild mushrooms soaked, drained and chopped
- 8 oz fresh mushrooms chopped
- 8 cups chicken broth or vegetable broth
- 4 cups of water
- 1 yellow onion diced
- 2 stalks of celery diced
- 2 carrots
- 3 cloves garlic minced
- 1 teaspoon fresh sage chopped
- ½ teaspoon red pepper flakes
- 1 teaspoon fennel seeds
- 1 teaspoon smoked paprika
- 1 teaspoon salt ½ salt
- ½ teaspoon black pepper
- 1 tablespoon fresh oregano chopped
- 2 carrots peeled and diced
- 1 tablespoon fresh thyme chopped
- 8 ounces fresh mushrooms sliced
- ½ cup white wine
- 1 tablespoon tomato paste
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- Parmesan cheese rind
Instructions
- In a large bowl, cover the dried mushrooms with hot water and let them soak for 15 minutes. Remove the mushrooms and chop, safe the mushroom flavor water.
- In a large pot, heat the olive oil over medium heat. Add the onion, celery, and garlic, and cook until the vegetables are soft and translucent about 5 minutes.
- Add the sage, red pepper flakes, fennel seeds, smoked paprika, salt, black pepper, and oregano to the pot. Cook for another 2 minutes, stirring frequently.
- Add the lentils, carrots, thyme, fresh mushrooms, and soaked dried mushrooms to the pot. Stir to combine.
- Add the chicken broth, the water the dried mushrooms soaked in, white wine, tomato paste, and Parmesan cheese rind to the pot. Bring the soup to a boil, then reduce the heat and let it simmer for 45 minutes, or until the lentils are tender.
- Remove the Parmesan cheese rind from the pot and discard it.
- Add the lemon juice to the soup and stir to combine.
- Serve the soup hot, garnished with some fresh herbs, grated Parmesan cheese, and a slice of crusty bread.
