Italian Lentil Mushroom Soup

Italian Lentil Mushroom Soup

                                            Italian Lentil Mushroom Soup.

                                    Lentils and Mushrooms Just go together!

Italian Lentil Mushroom Soup with DitaliniMy Italian Lentil Mushroom Soups a classic Italian soup with rich earthy umami flavor that is protein rich, nutritious and super delicious! I use lentils from Puglia, Italy from Ranch Gordo; these lentils have a firm, meaty texture and nutty flavor. I use a porcini mushroom powder as a base for the broth and I add fresh shiitake, oyster and maitake mushrooms. Each of these mushrooms have their own unique flavor married together with organic aromatic vegetables and herbs. I also add organic ditalini pasta to the soup which makes it a hearty, complete vegan protein meal! Enjoy my Italian Lentil Mushroom Soupwith a fresh green salad and wine of choice! Just Delicious!

1/4 cup extra virgin olive oil

1-2 cups chopped organic celery

1 small red onion, peeled and chopped

1 small brown onion, peeled and chopped

2 cloves organic garlic, finely chopped

2 tablespoons garlic pepper sauce, DeLallo is good

1 teaspoon dried herbes de Provence, without the lavender and fennel

(a combination of rosemary, savory, oregano, thyme)Burlap and Barrel

1 teaspoon dried marjoram leaves

2+tablespoons porcini mushroom powder

3-4 organic tomatoes, chopped 

2-3 cups lentils(preferably from Puglia) Rancho Gordo

5-6 cups boiling water

3-4 cups fresh chopped mushrooms(shiitake, oyster, maitake)

1 bunch organic flat parsley, roughly chopped

Salt and pepper to taste

1&1/2 cups organic ditalini pasta, optional

In a 6 quart stockpot, heat olive oil to medium high heat

Add in the celery, onions and garlic and stir fry

Season with the pepper sauce and herbs

Add in porcini mushroom powder and chopped tomatoes

Stir in the lentils and water

Add the chopped fresh mushrooms

Bring to a boil then lower to simmer

Add the parsley and season with salt and pepper

Simmer on very low for 35-40 minutes

Add in the cooked ardent ditalini, if desired 

Enjoy this delicious vegan soup!

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