Lentil Soup with Porcini Mushrooms

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Dried porcini mushrooms add intense, earthy flavor to this easy low-fat lentil soup that's hearty and nutritious enough for a main dish.

Food writer Judith Barrett says she likes to use small, green French lentils for it, because they give the soup an interesting texture. However, "the larger brown lentils work just as well," she writes in the winter 2003 issue of Eating Well magazine, in her feature on homemade soups. Small lentils tend to cook more quickly, so the timing will depend on which lentils you choose, she points out.

Barrett, author of "Saved by Soup" (Morrow, 1999), is clearly a soup fan. Making soup helped her get through a kitchen renovation, she recalls, but whatever condition your kitchen's in, "soups make for some of the easiest, most enjoyable of winter meals."

The lentil soup may be made ahead of time. It will keep, covered, in the refrigerator for up to two days or in the freezer for up to three months. Reheat on the stove top, adding enough broth or water to achieve desired consistency.

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  • 7

Ingredients

  • 1 ounce dried porcini mushrooms (1 cup)
  • 2 cups warm water
  • 2 tbsp extra-virgin olive oil
  • 1 medium onion, chopped
  • 1 stalk celery, chopped
  • 4 tsp chopped fresh sage (about 8 leaves)
  • 2 cups green French lentils or brown lentils, picked over and rinsed
  • 7 cups low-fat vegetable broth, homemade or reduced-sodium canned
  • 2 tsp balsamic vinegar
  • Freshly ground pepper, to taste
  • 2 tbsp reduced-fat sour cream or yogurt, optional
  • 2 tbsp chopped fresh chives or parsley, optional

Preparation

Step 1

Combine porcini and warm water in a small bowl or glass measuring cup. Let stand for 30 minutes. Strain, reserving the liquid. Rinse the mushrooms well under cool water; drain and chop. Strain the reserved liquid through a coffee filter or paper towel to remove any sand or dirt.

Heat oil in a 4- to 6-quart Dutch oven or soup pot over medium-high heat. Add onion, celery and sage; cook, stirring often, until the onion begins to soften, 2 to 3 minutes. Stir in lentils, broth, the chopped porcini and reserved mushroom liquid. Increase heat to high and bring the soup to a boil. Reduce heat to medium-low and simmer, partially covered, stirring occasionally, until the lentils are tender, 35 to 45 minutes. Stir in vinegar. Season with pepper.

Transfer about 1/2 of the soup to a blender or food processor and process until smooth. Return the pureed soup to the pot, stir well to combine, and heat through. Garnish each serving with a dollop of sour cream (or yogurt), if using, and a sprinkling of chives (or parsley).

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