SMOKY LENTIL SOUP WITH SHIITAKE MUSHROOMS & SAGE

LENTIL SOUP that will make you fall deeply in love with lentils.

There’s something especially comforting about the aromas that pour out of your kitchen when this pot of lentil soup is simmering on the stove. Earthy lentils, savory shiitake mushrooms, and warm herbs create an intoxicatingly cozy bowl that feels rustic, hearty, and deeply satisfying. Finished with fresh sage, this is the kind of soup that tastes even better the next day.

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SMOKY LENTIL SOUP WITH SHIITAKE MUSHROOMS AND SAGE

Yield: 4-6

Author: Michelle Williams

Prep time: 15 MinCook time: 40 MinTotal time: 55 Min

A deeply savory lentil soup made with shiitake mushrooms, smoked Spanish paprika, and fresh sage. Earthy, cozy, and packed with comforting flavor, this rustic soup is perfect for chilly evenings and tastes even better the next day.

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Ingredients

• Yellow onion (1 large, diced)
• Celery stalks (2, chopped)
• Shiitake mushrooms (10 ounces, stems removed and caps sliced)
• Olive oil (2 tablespoons)
• Smoked Spanish paprika (1/2 teaspoon)
• Dried oregano (1 teaspoon)
• Kosher salt (1 teaspoon, plus more to taste)
• Ground anise seed (1 teaspoon)
• Fresh sage (2 tablespoons, chopped)
• Brown lentils (1 cup, rinsed)
• Chicken broth (4 cups, or vegetable broth for a vegetarian version)
• Freshly ground black pepper (to taste)

KITCHEN TOOLS

• Large Stock Pot
• Wooden spoon
• Chef’s knife
• Cutting board

Instructions

TO MAKE YOUR LENTIL SOUP.

1. Heat the olive oil in a large stock pot over medium heat.
2. Add the diced onion and cook for 5 - 6 minutes, stirring occasionally, until softened and lightly golden.
3. Stir in the chopped celery and sliced shiitake mushrooms. Cook for 8 - 10 minutes, allowing the mushrooms to release their moisture and cook down.
4. Add the smoked Spanish paprika, dried oregano, kosher salt, ground anise seed, and chopped fresh sage. Stir well and cook for 1 minute until fragrant.
5. Add the rinsed brown lentils and broth, stirring to combine.
6. Bring the soup to a boil, then reduce the heat to a gentle simmer. Cover partially with a lid and cook for 30 minutes, or until the lentils are tender and the liquid is notably reduced.
7. Taste and adjust seasoning with additional salt and freshly ground black pepper as needed.
8. Serve warm with crusty bread.

Notes

Serving Suggestions:

1. Finish with a drizzle of good olive oil and extra chopped sage.
2. Serve alongside toasted sourdough rubbed with garlic.
3. Add a spoonful of crème fraîche or plain yogurt for richness.
4. For extra greens, stir in a few handfuls of chopped kale or spinach during the last 5 minutes of cooking.

Recommended Products

Enameled Cast Iron Set

3, 12 Inch Long Wooden Spoons

Epicurean Cutting Board, 14.5-Inch x 11.25-Inch

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