Oyster Mushroom and Lentil Soup

Adrianna from A Cozy Kitchen


Adrianna from A Cozy Kitchen shares a recipe for Oyster Mushroom Lentil Soup that is perfect for using up all of your pantry ingredients.

Serves: 4


2 Tablespoons olive oil
1 shallot, minced
2 carrots, diced
2 celery stalks, thinly sliced
2 garlic cloves, minced
1/2 pound oyster mushrooms (about 14-16), sliced
1 pound lentils, picked and rinsed
1/2 teaspoon ground ras al hanout OR 1 Tbsp. ground cumin +2 tsps. of ground coriander
1/2 teaspoon dried fresh thyme
1 (14-ounce) can diced tomatoes
2 1/2 quarts chicken or veggie broth
1/2 lemon


In a medium pot, heat the olive oil over medium heat. When the oil is warm, add the shallot, carrots and celery; cook until the shallot becomes translucent and the carrots and celery have softened, about 3-5 minutes. Mix in the garlic cloves, oyster mushrooms, lentils, ras al hanout and dried thyme. Cook for about a minute, just enough time for the lentils to lightly toast.

Pour in the diced tomatoes and chicken (or veggie broth, if using) and bring the soup to a simmer. Place a lid on the pot and cook the soup on medium-low for 30 minutes, until the lentils are tender. Salt to taste (I added about 1 teaspoon).

Divide the soup between bowls. Garnish each soup with a squeeze of lemon, a sprinkling of Italian parsley and serve with a side of crusty bread, if you like.


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