Hearty Red Lentil & Wild Mushroom Soup

Delicious soup with the aroma of forest mushrooms! If you prepare lentil soup with vegetable broth or plain water, it can be offered during Lent or for those on a diet. Bright, tasty and satisfying. Letʼs try!
cook time: 50 min
Maya Lindell
Hearty Red Lentil & Wild Mushroom Soup

Nutrition Facts (per serving)

65
Calories
3g
Fat
7g
Carbs
2g
Protein

Ingredients (6 portions)

Basic:

Onion 1 pc
Salt to taste
Bouillon (or water) 1 l
Potato (medium size) 3 pc
Carrot 1 pc
Vegetable oil 3 tbsp
Cherry tomatoes (or 1 regular medium sized tomato) 5 pc
Red lentils 3 tbsp
Forest mushrooms 200 g

Recipe instructions

Step 1

Step 1
How to cook lentil soup with wild mushrooms? The first step is to collect mushrooms, or buy them in a store or market. The recipe used Polish and porcini mushrooms collected in the forest.

Step 2

Step 2
Wash the mushrooms thoroughly, remove all forest debris, remove spoiled and wormy specimens. Leave small mushrooms whole, and cut larger ones into small pieces.

Step 3

Step 3
Pour cold water over the mushrooms, put on high heat, after boiling, remove the foam, reduce the heat to medium and cook for about 20-30 minutes.

Step 4

Step 4
Place the finished mushrooms in a colander and rinse under running cold water.

Step 5

Step 5
Prepare all other ingredients to prepare the soup.

Step 6

Step 6
Peel the potatoes, carrots and onions, rinse the lentils several times until clean.

Step 7

Step 7
Cut the potatoes into cubes or small cubes, whichever is more familiar and convenient for you.

Step 8

Step 8
Boil the broth or water, add salt to taste and let the potatoes cook. Cook over moderate heat for about five minutes, then add the lentils to the pan. Cook for about 15 minutes.

Step 9

Step 9
At this time, prepare the frying. Grate the carrots on a fine grater, chop the onion into small pieces. Pour vegetable oil into the frying pan, add onions, carrots and boiled mushrooms. Fry over medium-medium heat for about five minutes. At the same time, stir the frying periodically so that nothing burns.

Step 10

Step 10
Rinse the tomatoes and cut into pieces. I used cherry tomatoes for the soup, they are juicy, sweetish in taste and gave the soup a special zest. If you don’t have seasonal delicious tomatoes, then add 1 tsp to the roast. tomato paste and a ladle of broth from the pan in which the potatoes and lentils are cooked. Stir the mixture and cook for about three more minutes.

Step 11

Step 11
Place the frying into the pan, turn the heat to maximum, after boiling again, reduce the flame again and cook everything together for about one or two minutes. Remove the soup from the heat and let it simmer, covered, for a while.

Step 12

Step 12
When serving, offer each soup with finely chopped fresh herbs and allspice. The soup made from red lentils and wild mushrooms with sour cream is very tasty.

Additional rubrics

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