Lentil Soup with Mushrooms

Lentil Soup with Mushrooms.


For 6 Person(s)

For the Soup:

  • 1 ounce dry porcini mushrooms
  • 3 tablespoons extra virgin olive oil
  • 1 small onion, cut into a 1/4 inch dice
  • 2 small carrots, cut into a 1/4 inch dice
  • 1 celery stalk, cut into a 1/4 inch dice
  • 2 sprigs fresh rosemary
  • 2 tablespoons porcini water
  • 8 ounces portobello mushrooms, sliced
  • salt as desired
  • 12 cups water
  • 1 pound brown lentils
  • 2 porcini mushroom or chicken bouillon cubes
  • 5 ounces fresh baby spinach


  1. Add the dried porcini Mushrooms to a bowl and cover with 1 Cup warm water. Soak for 15 minutes. Remove the mushrooms from the soaking water and pour the water through a cheesecloth or fine mesh strainer to filter it. Reserve water.
  2. Put a large stock pot over a medium flame and heat the oil. Add the carrots, onions, celery and rosemary. Cook until the vegetables are soft and the onions are translucent, about 6-8 minutes.
  3. Add in the porcini mushrooms and 2 tablespoons of the reserved soaking water. Cook for 3-4 minutes. Add in the the portobello mushrooms and salt as desired. Cook for 4-6 minutes or until the mushrooms have slightly browned.
  4. Add the water and bring the pot to a boil. Add in the lentils and bouillon cubes and cook until the lentils are tender, about 20-30 minutes. Add the Spinach to the pot and cook until wilted. Serve with crusty Italian bread or Taralli.



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