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Lunch recipe · from the recipe book

Creamy Mushroom Brown Lentil Soup with Rosemary

An earthy, velvety soup of browned mushrooms and brown lentils, blended smooth with a little cream, brightened with lemon and topped with toasted walnuts.

Creamy Mushroom Brown Lentil Soup with Rosemary

Ingredients

  • 2 tbsp27 gOlive oil
  • 8½ cups sliced600 gWhite mushroomssliced, a few slices reserved for garnish
  • 1½ medium160 gYellow onionchopped
  • 2 medium120 gCarrotschopped
  • 4 cloves12 gGarlicminced
  • ¾ tsp1 gDried rosemarycrumbled
  • 1 tsp1 gDried thyme
  • 2 tbsp32 gTomato paste
  • 1 cup180 gBrown or green lentils, dryrinsed and picked over
  • 4 cups960 gLow-sodium chicken broth
  • ⅓ cup (80 ml)80 gHeavy cream
  • 1 tbsp15 gLemon juice
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ⅓ cup chopped40 gWalnutschopped
  • 2½ tbsp chopped10 gFresh parsleychopped

Steps

  1. Before you start, slice the mushrooms, chop the onion and carrot, mince the garlic, rinse the lentils, and chop the walnuts and parsley.
  2. In a dry large pot over medium heat, toast the walnuts for 3 to 4 minutes until fragrant; tip them into a bowl and set aside for garnish.
  3. Heat two-thirds of the olive oil in the same pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 10 minutes until browned and their liquid has cooked off. Spoon out about a quarter of the browned mushrooms and set aside for garnish.
  4. Lower the heat to medium and add the remaining one-third of the olive oil, the onion and the carrot; cook 6 minutes until softened.
  5. Stir in the garlic, rosemary, thyme and tomato paste and cook 1 minute until fragrant.
  6. Add the lentils and chicken broth, bring to a boil, then cover and simmer gently for 30 minutes, until the lentils are very soft.
  7. Take the pot off the heat and purée the soup with an immersion blender until smooth (or blend in batches with the lid vented).
  8. Stir in the heavy cream, lemon juice, salt and black pepper, and rewarm gently without boiling.
  9. Ladle into bowls and top with the reserved mushrooms, the toasted walnuts and the parsley.

Check labels: Gluten-free when you buy low-sodium chicken broth labeled gluten-free.

Contains: Milk, Tree nuts. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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