French lentil and mushroom soup

March 20, 2015
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Who the hell makes a lentil soup when it’s eighty-something degrees out?……………… I do

For some very odd reason my was craving something warm and earthy . Luckily or lucky them, the weather in Los Angeles in the evenings gets cooler, so my guests were happy with it. Non of them thought that my culinary choices are weird. 

I adapted this recipe from Green Kitchen Stories, a great vegetarian food blog. Their recipe call for Chanterelle mushrooms but (a) I didn’t have any and (b) the price here for one pound chanterelles is  $42. Never mind, let’s make it with crimini mushrooms and see what happens. 


A good thing happened. I’m not a person that gives an advice unless you ask for it, but in this case I will give you one. Save this recipe NOW. Time will pass and you’ll forget. And when the cold and rainy days will knock on your door, you’ll regret that you didn’t save it. A recipe like this one will keep you and your family warm and happy. 


I love the idea of making this soup with different types of mushrooms or different legume (mung beans should be nice too). In LA you can find a huge selection of mushrooms at LA Funghi, they have a stand in the farmers markets.)

Earthy French lentil and mushroom soup

  • 5 cups crimini mushrooms or any mushrooms of your choice
  • 1 onion, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 celery stalks, thinly sliced
  • 2 tbsp coconut oil or olive oil or coconut oil
  • 1 tablespoon balsamic vinegar, red wine vinegar or white wine – optional
  • Salt & pepper
  • 1 cup uncooked french lentils or any lentils of your choice
  • 5 cups vegetable broth or water
  • 1 bay leaf – optional
  • 1 thyme sprig – optional
  • Salt & freshly ground pepper
  • Pecorino cheese, as a garnish (vegans, you can skip the cheese)
  • Handful fresh parsley, finely chopped

Clean the mushrooms with a soft brush. If they are very dirty, wash them with cold water then dry. Remove their stems and discard. Put aside about 1 cup of the smallest mushrooms and slice the rest. Chop the onion, garlic and celery.

Heat oil in a large soup pot on medium heat. Add the onion, garlic and celery and saute them until fragrant. Add the mushrooms and saute for 2 minutes. Add the rest of the ingredients except for the cheese and parsley and bring into a boil. Lower the heat and simmer for 20 minutes or until the lentils are tender, but with a chewy texture. 

Taste and correct seasoning. Serve in bowls and garnish with freshly grated pecorino cheese and parsley.


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