Description
A cozy and rustic Italian soup made with earthy brown lentils and delicate chanterelle mushrooms, simmered with aromatic vegetables and herbs for a hearty, comforting bowl of goodness.
Ingredients
Scale
- 3 tablespoons olive oil
- 1 large yellow onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- 8 ounces chanterelle mushrooms, cleaned and chopped
- 1 cup brown lentils, rinsed
- 6 cups vegetable broth
- 2 tablespoons tomato paste
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon freshly ground black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Set a large pot over medium heat and add olive oil until shimmering.
- Add chopped onion, carrots, and celery. Sauté for 5–7 minutes until softened.
- Stir in minced garlic and cook for another minute.
- In a separate pan, sauté chanterelle mushrooms in olive oil for 4–5 minutes until tender. Add to soup pot.
- Stir in brown lentils, tomato paste, thyme, bay leaf, salt, and pepper. Pour in the vegetable broth and mix well.
- Bring to a boil, reduce heat, and let simmer for 30–35 minutes until lentils are tender.
- Remove the bay leaf, adjust seasoning, and stir in chopped parsley.
- Serve hot with a drizzle of olive oil and crusty bread if desired.
Notes
- Sauté mushrooms separately to retain texture and deepen flavor.
- Letting the soup rest for 10 minutes enhances taste.
- Add lemon juice or vinegar at the end for brightness.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 700mg
- Fat: 11g
- Saturated Fat: 1.5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 14g
- Protein: 15g
- Cholesterol: 0mg