Creamy Lentil Soup with Crispy Mushrooms

Preperation time
20 m
Skills level

Serving size
4
Country of origin

Preparation time: 20 m
Cooking time: 30 m
Servings: 4

Ingredients

  • A drizzle of extra virgin olive oil
  • 1 tablespoon salted butter (or bacon fat)
  • 1 large leek, cut widthwise
  • 2 medium carrots, peeled, cut widthwise
  • 1 shallot, diced
  • 3 whole garlic cloves, thinly sliced
  • 1 ( 10-ounce ) container pre-cooked/steamed lentils, heated (Trader Joes)
  • 2 ( 32-ounce ) container chicken or beef stock (or vegetable stock)
  • 1 cup low-fat milk, warmed
  • 5 dried bay leaves
  • Garlic powder
  • Coriander
  • Turmeric
  • Sea salt
  • Cracked black pepper
  • Red chili flakes
  • High-speed blender
  • Topping
  • 1 small box cremini mushrooms, thinly sliced
  • Worcestershire sauce
  • Splash cream
  • Chopped fresh parsley
  • skillet
Recipe Type:
Course:

This is an absolutely delicious soup that your friends and family will love. It’s very creamy and has an earthy undertone. Lentils are so nutritious and high in protein, so this bowl of soup is a very satisfying meal. Topping it with crispy mushrooms adds to the nutritional profile of this dish and gives it an nice flavor.

First, place the cut leeks into a bowl of water and soak for 5 minutes. Drain the water and continue to soak and drain again until all the dirt is gone. This is an important step because leeks retain a fair amount of dirt, so thinly cutting them, adding them to a bowl of water, and mixing with your hands will ensure the dirt releases and drops to the bottom of the bowl. Be thorough.

In a medium-sized pot, add the olive oil and butter. Keep the heat on low, add the leeks, carrots, shallot, and garlic along with a pinch of salt and red pepper flakes. Heat until translucent, about 8 minutes.

Next, heat the lentils and add them to the high-speed blender along with a large spoonful of the heated vegetables, about ½ cup. Add half of the container of stock to the blender and mix on high until the mixture is smooth, then transfer to the pot with remaining vegetables.

Add the remaining stock (reserve the other container) to the pot. Bring the mixture to a low boil. Skim the foam off the top to remove the sediment from the lentils. You will have to do this a few times. Lower the heat to simmer.

Next, add the bay leaves, garlic powder, coriander, turmeric and cracked black pepper to taste, more salt and red chili flakes can be added as needed. Keep the heat on simmer. As always, season according to your tastes.

In the meantime, in a skillet add the thinly sliced mushrooms for the topping. Cook until crispy. Adding a splash of Worcestershire sauce will help brown them.

Last, add the milk and whisk to combine. Serve each bowl with a sprinkle of crispy mushrooms and a splash of cream (optional) and chopped fresh parsley. And serve alongside a crusty Italian bread.