Oyster Mushroom Lentil Soup

Oyster Mushroom Lentil Soup

Adrianna from A Cozy Kitchen shares a recipe for Oyster Mushroom Lentil Soup that is perfect for using up all of your pantry ingredients. 

Oyster Mushroom Lentil Soup

As the warmth of summer sunshine draws closer, there is still time embrace the spring chill in the air and dine out on the patio with a light and refreshing soup. Lentils are inexpensive, packed with protein and store in the pantry like a champ, and when paired with fresh mushrooms, they create a substantial, healthy and flavorful dish. This recipe uses oyster mushrooms, but feel free to swap in other kinds of mushrooms like sliced portabella, shiitake or even good ol’ button mushrooms.

I adore the spice blend in this soup. It’s one of those spice blends that I think is an absolute must for any spice cabinet. It’s a combination of cardamom, cloves, cinnamon, ground chili peppers, coriander, cumin, peppercorns, paprika, fenugreek and turmeric, also known as a Ras al hanout, which can be found in your local spice shop. However, 1 tablespoon of ground cumin and two teaspoons of ground coriander is a suitable replacement. Be sure to serve it with a chunk of crusty bread—it’s delightful.

Mushroom Lentil Soup

Serves 4

Ingredients:

  • 2 Tablespoons olive oil
  • 1 shallot, minced
  • 2 carrots, diced
  • 2 celery stalks, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 pound oyster mushrooms (about 14-16), sliced
  • 1 pound lentils, picked and rinsed
  • 1/2 teaspoon ground ras al hanout OR 1 Tbsp. ground cumin +2 tsps. of ground coriander
  • 1/2 teaspoon dried fresh thyme
  • 1 (14-ounce) can diced tomatoes
  • 2 1/2 quarts chicken or veggie broth
  • Salt
  • 1/2 lemon

 Directions:

1. To a medium pot, heat the olive oil over medium heat. When the oil is warm, add the shallot, carrots and celery; cook until the shallot becomes translucent and the carrots and celery have softened, about 3-5 minutes. Mix in the garlic cloves, oyster mushrooms, lentils, ras al hanout and dried thyme. Cook for about a minute, just enough time for the lentils to lightly toast.

2. Pour in the diced tomatoes and chicken (or veggie broth, if using) and bring the soup to a simmer. Place a lid on the pot and cook the soup on medium-low for 30 minutes, until the lentils are tender. Salt to taste (I added about 1 teaspoon).

3. Divide the soup between bowls. Garnish each soup with a squeeze of lemon, a sprinkling of Italian parsley and serve with a side of crusty bread, if you like.

 





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