Italian Lentil Mushroom Soup.
Lentils and Mushrooms Just go together!
My 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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