Porcini mushroom soup with lentils

6 servings

30 minutes

Mushroom soup with lentils is a warm embrace of Russian cuisine, combining the rich aroma of forest mushrooms with the tender velvetiness of lentils. This recipe traces back to village cooking traditions where each ingredient plays its role in creating a rich and balanced flavor. The mushrooms give the broth a deep woody note while the vegetables add light sweetness and freshness. Thyme enhances the aroma, making the dish particularly cozy and warming. It is best served with rye bread and sweet red onions to highlight its earthy taste. Ideal for cold evenings when warmth and peace are desired. The ease of preparation makes it an excellent option for everyday meals, while the benefits of lentils and vegetables add to its status as a healthy and nutritious dish.

Energy value per serving

• Calories: 272.1
• Proteins: 16.5g
• Fats: 9.6g
• Carbohydrates: 28.2g

Ingredients

• Frozen porcini mushrooms: 7 pc
• Red lentils: 250 g
• Celery stalk: 2 pc
• Carrot: 1 pc
• White turnip: 1 pc
• Onion: 1 head
• Garlic: 1 head
• Fresh spinach leaves: 1 glass
• Fresh thyme: 2 stem
• Olive oil: 2 tbsp
• Salt: to taste
• Ground black pepper: to taste
• Mushroom broth: 1.5 l

Cooking steps

1. Thaw the mushrooms on the top shelf of the refrigerator overnight. Drain and save the liquid from the mushrooms.

   Required ingredients:

   • Frozen porcini mushrooms: 7 pieces
   • Mushroom broth: 1.5 l

2. Chop the onion and garlic finely.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 1 head

3. Peel the medium carrot, cut it lengthwise, and then chop it crosswise.

   Required ingredients:

   • Carrot: 1 piece

4. Wash the celery and cut it into small pieces.

   Required ingredients:

   • Celery stalk: 2 pieces

5. Peel the turnip and cut it into small cubes.

   Required ingredients:

   • White turnip: 1 piece

6. Sauté onion and garlic in olive oil over medium heat for about 5 minutes.

   Required ingredients:

   • Onion: 1 head
   • Garlic: 1 head
   • Olive oil: 2 tablespoons

7. Add turnip, spinach leaves, carrot, celery, and chopped mushrooms. Simmer on low heat for about 10 minutes.

   Required ingredients:

   • White turnip: 1 piece
   • Fresh spinach leaves: 1 glass
   • Carrot: 1 piece
   • Celery stalk: 2 pieces
   • Frozen porcini mushrooms: 7 pieces

8. Transfer to a pot, add lentils, mushroom liquid, and mushroom broth. Add thyme sprigs and cook for 20 minutes.

   Required ingredients:

   • Red lentils: 250 g
   • Mushroom broth: 1.5 l
   • Frozen porcini mushrooms: 7 pieces
   • Fresh thyme: 2 stems

9. Remove from heat and take out the thyme sprigs.

   Required ingredients:

   • Fresh thyme: 2 stems

10. Serve with sliced sweet red onion and black bread.

    Required ingredients:

    • Onion: 1 head
    • Salt:  to taste
    • Ground black pepper:  to taste