Lentil and Mushroom Soup: The Secret to a Flavorful Broth that Doesn’t Taste Watery
Autumn is officially here, with its shorter days and the craving for comforting dishes.
If there’s a dish that embodies comfort, it’s undoubtedly a nice steaming soup. The common problem with legume and vegetable soups is that the final broth often ends up watery and bland, lacking body and flavor.
Here’s the secret to a soup that is not sad but a celebration of flavors and textures:
Dark Aromatic Base: The base is crucial.
You must saute the basic vegetables (soffritto) for a long time before adding the other ingredients, to caramelize the sugars and create a dark, intense aromatic base.
Natural Starch: Do not drain the pasta or legumes: add diced potato and cook it for a long time.
The potato slowly breaks down, releasing starch that helps to naturally thicken the broth and gives it an enveloping creaminess.
This soup practically makes itself, and like all slow dishes, the longer it simmers, the thicker and better the broth becomes. It’s the perfect one-pot dish for a family dinner or a healthy lunch idea.
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for LENTIL AND MUSHROOM SOUP
- 17.6 oz lentils
- 10.6 oz mushrooms (champignon, porcini, etc)
- 2 potatoes
- 1 carrot
- 1 onion
- 3 tbsps extra virgin olive oil
- 1 stalk celery
- 8.5 cups vegetable broth
- to taste salt
- 1 pinch black pepper
- 4 slices rustic bread (for serving)
Tools
- Unglazed Clay Pot
- Toaster
Procedure: LENTIL AND MUSHROOM SOUP
Start by cleaning and cutting the onion, carrot, and celery into chunks that aren’t too small. The mince doesn’t need to be very fine, as the soffritto will cook for a long time. In a large pot (preferably clay for even cooking), heat the extra virgin olive oil and sauté the vegetables with a pinch of salt for about 5 minutes, until the onion is wilted.
Clean the mushrooms and cut them into slices or pieces. Peel the potatoes and dice them into two-centimeter cubes. Add the mushrooms and potatoes to the soffritto, mix, and after a few minutes add the dry lentils (small ones do not require soaking, but if you use other varieties, check the label!).
Cover everything with the hot vegetable broth. Mix well, bring to a boil, then lower the heat to a minimum. Let it simmer gently for about an hour and a half (time may vary depending on the lentils), until the lentils are tender and the soup has reached the desired thickness. If necessary, add more broth during cooking. Adjust with salt and pepper.
Meanwhile, toast the slices of rustic bread in a pan or in the oven until golden and crispy. Serve the lentil and mushroom soup hot in individual bowls, placing a slice of crispy bread on each. A drizzle of raw extra virgin olive oil and a grind of black pepper will complete the dish.
Notes on Ingredients and Smart Substitutions
Lentils: For this recipe, dry lentils (the small ones, like Castelluccio lentils) are perfect because they don’t require soaking. If you use other varieties, check the specific soaking and cooking times.
Mushrooms: I suggested mixed mushrooms for a more complex flavor. Champignons are always a safe choice, but you can enrich the soup with dried porcini (which will give an incredible flavor) or fresh mixed mushrooms.
Vegetable Broth: For a more intense flavor, make the vegetable broth at home with vegetables. If you don’t have time, a good granular broth or quality vegetable cube will do just fine.
Potatoes: They serve to give creaminess and thickness to the soup. If you prefer a more liquid consistency, you can reduce the amount or omit them.
Storage: Even Better the Next Day!
This soup, like many “slow-cooked” dishes, is even better the next day when the flavors have had time to meld. You can store it in the refrigerator in an airtight container for 3-4 days. When reheating, add a bit of broth or hot water if it becomes too thick. It can also be frozen in single portions and keeps for about 2-3 months.
Creative Alternatives and Variations: Personalize Your Soup
1 – Spicy Version: For an extra kick of heat, add a fresh chopped chili to the soffritto or a pinch of chili powder at the end of cooking.
2 – Sausage Version: Omit the oil and cook crumbled sausage in its fat, then proceed with the soffritto. Add lentils and mushrooms as per the recipe for an even heartier soup.
3 – With Grains: For a super complete one-pot meal, add a cup of pearl barley or farro halfway through the lentil cooking time. The cooking times will increase slightly.
Usage and Pairings: Your Versatile Dish
Main Dish: Serve the soup hot with a slice of toasted bread, and it’s a complete meal.
Appetizer: In smaller portions, it’s a great appetizer for a casual dinner.
Pasta Sauce: If the soup becomes very thick, you can use it as a rustic sauce to dress pasta.
Origins and History of Lentil Soup: An Ancient Dish
Lentil soup is one of the oldest and most widespread dishes in the world, with roots reaching back to ancient times. Lentils are one of the first legumes cultivated by humans and have been a staple food for millennia in various civilizations, from ancient Mesopotamia to Greece and Rome. It was food for everyone, nutritious and inexpensive, and therefore has always represented a symbol of humility but also sustenance. Today, it’s a dish made in countless ways around the world, but everywhere it carries an idea of tradition and warmth.
Extra Tips to Capture the Audience
“The Benefits of Lentils”: Include a section explaining why lentils are good (rich in iron, fiber, protein) to attract health-conscious audiences.
“Why Aren’t Lentils Soaked?”: Briefly explain that small lentils don’t require it, solving a common doubt.
FAQ (Frequently Asked Questions)
1. Can I use canned lentils?
Yes, you can use canned precooked lentils for an even quicker version. In this case, add them at the end of cooking along with the mushrooms, as they are already soft and do not require prolonged cooking.
2. What if the soup is too watery, how can I thicken it?
If the soup is too watery, you can blend a small portion of the content with an immersion blender to make it creamier, or prepare a slurry with a teaspoon of flour and some water and add it to the soup, cooking for a few more minutes.
3. Can I make it ahead and freeze it?
Absolutely! This soup is perfect to make in large quantities and freeze. You can divide it into portions and store it in the freezer for 2-3 months. When ready to use, simply defrost and heat it in a pot over low heat.
