Mushroom Lentil Bisque
Hello there soup lovers! Today, I’m excited to share with you a delicious and healthy recipe for a mushroom and lentil bisque. This bisque is not only vegan but also easy to make, making it the perfect addition to your recipe collection.
Here in Toronto we are not quite finished with winter yet. And with more snow and icy rain in the forecast for this week, there’s no better time to enjoy a warm and comforting bowl of soup.
Mushrooms are a fantastic ingredient to work with, as they offer an earthy and savory flavor that pairs well with many other ingredients. When combined with lentils, they create a hearty and filling soup that is perfect for colder weather. And the best part? This bisque is incredibly healthy, packed with fiber and protein to keep you feeling satisfied for hours.
By blending the mushrooms and lentils together, you’ll create a smooth and creamy soup that is a delight to eat, and no milk or cream is requited! Plus, it’s incredibly easy to make, so you won’t need to spend hours in the kitchen to create a delicious and nutritious meal.
I hope you give this mushroom and lentil bisque a try! It’s a great recipe for those who are looking to eat more plant-based meals or for anyone who wants to try something new.
Stay tuned for more delicious and healthy recipes from me!
Ingredients
- 14 grams dried porcini mushrooms
- 900 ml mushroom or vegetable stock
- 250 ml dried brown lentils
- 30 ml olive oil
- 3 portobello mushrooms sliced
- 250 grams cremini mushrooms sliced
- 2 cloves garlic minced
- 1 small onion diced
- 15 ml dried sage
- 5 ml sherry vinegar
- salt and pepper to taste
Instructions
- Place the dried mushrooms in a bowl and cover with 500 ml room temperature water. Set aside to soak while you prepare the lentils and mushrooms.
- Rinse the lentils, and pick them over, removing any debris or shriveled lentils
- In a medium saucepan, combine the lentils and mushroom, or vegetable stock and bring to a boil. Cover, reduce the heat, and simmer, stirring occasionally, for 20 to 25 minutes.
- While the lentils are cooking brown the mushrooms.in a large skillet or sauté pan, heat the oil over med. high heat. Add the mushrooms, and cook, stirring frequently, until golden brown. About 10-15 minutes.TIP: about halfway through the cooking time, pour off the liquid released by the mushrooms into the pot with the lentils. Stir in the dried sage then transfer to a blender, reserving a few slices of the cremini mushrooms for garnish.
- In the same pan, add a little more olive oil and cook the diced onion until it is translucent and just beginning to take on colour, about 5 minutes. Add the minced garlic and cook for another minute. Add the onion, garlic to the blender.
- Add the rehydrated mushrooms to the blender. Strain the soaking liquid to remove any dirt/debris, reserving the soaking liquid.
- Purée the mushroom lentil mixture until smooth, adding in the reserved liquid from the dried mushrooms to thin as needed.Note: the soup will be quite thick.
- Return the soup to the saucepan, adding in the remaining soaking liquid and additional water until the soup reaches your preferred consistency. Taste and adjust for salt and pepper.
- Serve garnished with a few of the reserved sliced mushrooms, a few small sage leaves and a drizzle of olive oil.