French Lentil And Mushroom Soup Recipes

FRENCH LENTIL AND MUSHROOM SOUP

Steps:

• Heat the olive oil in a large stockpot over medium-high heat. Add the leeks, celery, mushrooms, and sauté for 6-8 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, stirring occasionally. Pour in the white wine and deglaze the pan by using a wooden spoon to gently lift up any brown bits that have stuck to the bottom of the pan.
• Add in the vegetable stock, thyme and bay leaves and stir to combine. Continue cooking until the soup reaches a simmer. Add in the lentils and stir to combine. Then reduce heat to medium-low, cover, and simmer for 30 minutes or until the lentils are tender, checking back occasionally to stir the soup so that the lentils do not stick to the bottom of the pot.
• Remove and discard the thyme sprigs and bay leaves. Stir in the spinach and balsamic until the spinach begins to wilt. Then give the soup a taste and season with however much salt, black pepper, and/or extra balsamic you think is needed.
• Serve the soup warm,* garnished with an extra crack of black pepper (I also sprinkled some microgreens on top of mine), and enjoy!

FRENCH LENTIL SOUP

Steps:

• Place a large saucepan over medium heat, and add oil. Add onion, and cook until translucent, about 5 minutes, stirring occasionally. Stir in carrots, celery, bell pepper, and oregano until combined. Stir in lentils and bulghur wheat.
• Add stock to pot; cover, and simmer over low heat just until lentils are tender, about 45 minutes. Remove from heat; season with salt and pepper. Serve hot.

MUSHROOM AND LENTIL SOUP

Steps:

• Use a 3 quart saucepan over medium heat.
• Saute the onions in the oil til lightly browned, about 12 minutes.
• Add the stock, mushrooms, carrots, lentils, rosemary and bay leaf.
• Bring to boil.
• Reduce heat, cover loosely, and let simmer until the lentils are tender, about 3o minutes.
• Discard the bay leaf.

MUSHROOM AND LENTIL SOUP

Steps:

• In a large Dutch oven or other heavy pot, heat oil over medium. Add carrots, onion, and garlic and cook, stirring occasionally, until beginning to soften, about 6 minutes. Add mushrooms and season with salt and pepper. Cook until mushrooms are softened and golden brown at edges, about 8 minutes.
• Add thyme, lentils, and 7 cups water; bring to a boil. Reduce heat, partially cover, and simmer until lentils are tender, about 25 minutes. Stir in soy sauce and season to taste with salt and pepper. Serve soup topped with yogurt.

LENTIL SOUP WITH MUSHROOMS

Steps:

• Combine bell pepper, tomatoes, onion, and garlic in a blender; blend until smooth. Transfer mixture to a Dutch oven and cook over medium heat, stirring until mixture starts to brown, 5 to 10 minutes. Add water, lentils, basil, Italian seasoning, salt, and pepper. Bring to a boil, cover, reduce heat to low, and simmer until lentils are soft, 25 to 30 minutes.
• Meanwhile, heat olive oil in a skillet. Add mushrooms and season with salt and pepper. Cook until tender, stirring occasionally, 4 to 5 minutes. Add cooked mushrooms to lentil soup and simmer an additional 2 to 3 minutes.

FRENCH LENTIL AND CARROT SOUP

Steps:

• Combine the first 7 ingredients in a 5- or 6-qt. slow cooker; cover. Cook on low 6-8 hours or until lentils are tender., Stir in chicken and cream. Cover and continue cooking until heated through, about 15 minutes.

FRENCH LENTIL SOUP

Steps:

• Heat oil in heavy large saucepan over medium-high heat. Add onions, celery, carrots, and garlic; sauté until vegetables begin to brown, about 15 minutes. Add 4 cups broth, lentils, and tomatoes with juice and bring to boil. Reduce heat to medium-low, cover, and simmer until lentils are tender, about 35 minutes.
• Transfer 2 cups soup (mostly solids) to blender and puree until smooth. Return puree to soup in pan; thin soup with more broth by 1/4 cupfuls, if too thick. Season with salt, pepper, and a splash of vinegar, if desired. Ladle soup into bowls. Garnish with celery leaves.

FRENCH LENTIL SOUP

Steps:

• Heat oil in a large skillet over medium heat. Add onions, celery, and carrots; saute until soft and just starting to brown, about 10 minutes. Add garlic and coriander and fry for 2 more minutes.
• Place in the bottom of a slow cooker. Add vegetable mixture, hot water, diced tomatoes with juice, and bay leaf. Cook on High until lentils are tender, 2 or more hours.
• Add bouillon cube, salt, and pepper. Stir, cover, and cook for 20 more minutes. Remove bay leaf and serve.

LENTIL MUSHROOM SOUP

Steps:

• Add lentils, garlic, thyme, and bay leaves to suitable sized pan and cover with water by an inch. Bring to boil, then turn down to a simmer and cook until tender, around 15-20 minutes. Some lentils will cook more or less quickly, so check consult with the instructions on the package and check the lentils as they cook. Once cooked, remove the thyme stems and bay leaves and discard. Set lentils aside for later.
• Heat saute pan to medium high heat, add oil, and saute mushrooms until golden brown, turning as necessary. Remove mushrooms to a bowl for later.
• Add celery, bell pepper, and onion to pan, adding a little more olive oil if necessary. Saute until they start to get tender, 5-6 minutes. Remove them from pan and set aside.
• Take approximately 1/3 of the cooked lentils and the chicken stock and add to 4-5 quart pot. Use an immersion blender and blend until smooth. This step may also be done in a standard blender using enough chicken stock to cover. It may require several batches depending on the size of your blender. Add to pot after blending until smooth and add remaining chicken stock.
• Add the remaining lentils, vegetables, and salt and pepper to the pan. Bring to boil and reduce to simmer. Check taste and adjust seasonings. Depending on what type of chicken stock you use you may need to add more or less salt. Cook until the vegetables are cooked to the degree of tenderness that you prefer. Serve.