Chanterelle And Lentil Mushroom Soup - Recipe With Photo Step By Step

2023 Author: Catherine Crossman | [email protected]. Last modified: 2023-05-24 11:19

Ingredients

Potatoes - 2 pieces;

Carrots - 1 piece;

Bulb onions - 1 piece;

Red lentils - 150 grams;

Mushrooms "Chanterelles" - 150 grams;

Sunflower oil - 40 milliliters;

Water - 1.5 liters;

Table salt - 1 teaspoon;

Parsley or dill - 10 grams.

• 48 kcal
• 35 minutes
• 35 minutes

Photo of the finished dish

Step by step recipe with photo

This soup can be easily attributed to vegetarian dishes, because it is cooked in water. Of the fats, only sunflower oil is present. Chanterelles are vegetable protein, while carbohydrates are lentils and potatoes. It is thanks to the red lentils and potatoes that this dish is quite satisfying. It is very simple and quick to prepare.

You will need the following ingredients: red lentils, "Chanterelle" mushrooms, potatoes, onions, carrots, sunflower oil, water, salt and parsley or dill.

Such a soup can be prepared in any meat or vegetable broth, it won't get any worse. But if there isn't one, a vegetarian option isn't bad either. So, pour water into the pan. We put it on the stove, and in the meantime we clean and wash the potatoes. I wash it before cleaning, and then already cleaned. Cut the potatoes into cubes. We put it in a saucepan.

We clean the carrots, wash and chop finely.

Peel the onions, wash them and also finely chop them.

Pour sunflower oil into a pan, put chopped onions and carrots. Add in a frying pan for 10 minutes.

Then put the carrots and onions in the pot to the potatoes.

My chanterelles are good. If they are large, then cut into two parts. These mushrooms have one great feature: they never get worms. In addition, there is no sand and they are delicious in any dish.

We also send chanterelles to the pot with potatoes, onions and carrots. Wash red lentils and add to soup.

The soup cooks very quickly because we put all the ingredients one after the other without intervals. And lentils, although they taste like peas, are cooked 10 times faster than the latter.

Cook the chanterelle mushroom soup until tender, salt at the end and pepper if necessary. I don’t pepper, because the lentils taste spicy, maybe this is just my opinion. My parsley or dill and chop finely. Add to soup.

Red lentil soup with chanterelles is ready. Serve for the first lunch. Try it, simple, quick, tasty and satisfying. Chanterelles can be replaced with any other mushrooms.