- 4 Tbs medium heat
- 3 large white onions, sliced thin
- 2 cups French green lentils
- 8-10 cups water or stock
- 2 cups dried mixed mushrooms
- 2 cups fresh mixed mushrooms, sliced
- 5 cloves garlic, minced
- 3 Tbs minced ginger
- 1 tsp dried thyme
- ⅓ cup tamari
- ½ cup red wine (optional)
- juice of 1 lemon
- sea salt and pepper, to taste
- fresh parsley, chopped (optional)
- In a saute pan over medium heat, add 2 Tbs oil and onions. Let onions caramelize slowly, stirring often to avoid sticking. Lower heat if necessary. Cook 30-40 minutes until onions are slightly sweet and golden brown.
- While onions are cooking, put lentils in a pot and cover with water by 2-3 inches. Bring to a boil, turn down to a simmer, and cook for 20-25 minutes until lentils are tender but firm. Strain and set aside.
- Bring water/stock to a boil, turn off heat, add dried mushrooms, and set aside to hydrate.
- When onions are caramelized, add remaining oil, fresh mushrooms, thyme, garlic, and ginger. Cook until mushrooms start to brown, about 3-4 minutes. Add tamari, wine, and lemon juice and scrape all the brown deliciousness from the bottom of the pan. Turn off heat.
- Strain hydrated dried mushrooms (reserving liquid), chop, and return to pot. Add lentils, onion/fresh mushroom mix, and reserved liquid. Bring to a boil, turn down to a simmer, and cook 15-20 minutes. Add salt and pepper to taste and garnish with fresh parsley to serve.
Mushrooms in lentil soup lend a meaty richness that can really beef up a soup. If you use water, the dried mushrooms alone will create a “stock.” For additional complexity, use chicken broth or make a quick vegetable stock by doing the following:
2 onions, root end chopped off and quartered (you can leave the skin on if it is clean and sticker-free)
7 celery stalks, quartered
2 large carrots, quartered
1 bay leaf
Add all ingredients to a soup pot with 3 quarts of water (12 cups). Bring to a boil, turn down to a simmer, and simmer uncovered for 30 – 45 minutes. Strain and use stock immediately, freeze, or store in fridge for no more than 7 days.
Take it on the go.
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