Now, more than ever, you can find a wide variety of fresh and dried mushrooms in your local grocery store. Dried mushrooms, like the shiitake and oysters we use here, are rich in meaty unctuous umami flavor. Lentils are another nutritional powerhouse, packed with fiber, protein and B vitamins. The following mushroom lentil soup recipe is not only flavorful but bursting with nutrition. If you’re looking for a new mushroom dish to try, check out the varieties on the locally sourced menu at Bondir.
Mushroom Lentil Soup Ingredients
- 3 Tablespoons olive oil
- 2 portabello caps, diced
- ¼ pound shiitake mushrooms, sliced
- ¼ pound oyster mushrooms, sliced
- 3 cloves garlic, minced
- 1 Spanish onion, small dice
- 2 ribs celery, small dice
- 6 carrots, peeled and diced
- ½ pound dry brown lentils
- 1 cup dry sherry
- 8 cup vegetable or mushroom stock
- 2 bay leaves
- 1 Tablepsoon chopped fresh thyme
- ¼ cup fresh parsley, chopped
- 1 bunch scallions, sliced
- 1 Tablespoon sherry vinegar
- kosher salt and black pepper, to taste
- 1 medium baguette
Mushroom Lentil Soup Directions
- Heat a stockpot over medium high heat. Add olive oil first, then mushrooms and sauté until deeply browned.
- Add the garlic, onions, celery, and carrots. Sauté for several minutes until the vegetables begin to brown.
- Add lentils, sherry, stock and bay leaves. Bring to a boil and reduce the heat to medium and simmer for an hour or so. Remove from the heat and discard the bay leaves.
- Add the thyme, parsley, scallions, vinegar, salt and pepper.
- Blend in batches with a Vitamix or use an immersion blender for a more rustic texture.
- Garnish with pepitas, hot sauce and a dollop of 2% yogurt! Serve with baguette.
About Loni & Leah:
Click here for more recipes by Loni and Leah!
Loni has a culinary certificate from the Cambridge School of Culinary Arts, as well as a B.S. in Nutrition from Boston University. When she isn’t cooking with Leah, she is changing the lives of young cooks at Future Chefs and Beaver Country Day Camp.
Leah is a graduate student of Boston University, working on her M.S. in Dietetics with the Dietetic Internship. In addition to training for the Boston Marathon, she is also teaching fitness classes at the Cambridge Athletic Club.
How did Loni and Leah meet? Loni and Leah volunteered together in a six-week Cooking Matters class. They connected right away over delicious food and pink wine. They currently teach a series of healthy cooking classes at the Boston Center for Adult Education, which have been featured in the Boston Globe’s “Weekend to Do List.” You can find their recipes on the Boston Center for Adult Education’s blog and in the American Dietetic Association’s Eat Right Newsletter.
Want more in Cambridge? You can catch us at the Boston Center for Adult Education all year long!
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