Italian Lentil and Chanterelle Soup

Prep: 20 mins

Cook: 50 mins

Difficulty: Easy

Servings: 5 Servings

This hearty lentil soup, with its cheesy mushroom topping, is deeply fulfilling — yet incredibly easy to whip up. I like to make it at the start of the week and eat it for days; it’s even better after a good night’s rest.

Like many Italian dishes, this recipe starts with a soffritto of onions, carrots, and celery. The soffritto is the foundation here: It sets the tone of the soup, granting it depth, solidity, and flavor. I purposely keep it a little chunkier here than I do for something like a ragù, because the extra texture goes perfectly with rustic legume soups.

After cooking the soffritto until softened, it’s time to build the rest of the soup. In addition to the lentils, I add a bay leaf (a favorite partner to lentils in all guises), vegetable stock, a splash of white wine, and just a bit of tomato concentrate for a light blush and a touch of acidity. As the lentils cook, they absorb the flavor-rich broth, creating a dense soup that serves as a great vehicle for a variety of toppings.

Ingredients

1 small yellow onion
1 medium stalk celery
2 small carrots
1/4 cup olive oil, plus more for drizzling
1 bay leaf
2 cups dried brown or French Puy lentils (about 14 ounces)
1/2 cup dry white wine
2 (32-ounce) cartons low-sodium vegetable broth (8 cups), divided
1 tablespoon double-concentrated tomato paste (from a tube)
8 ounces fresh chanterelle mushrooms
1 1/2 ounces Parmesan cheese, grated (generous 1/3 cup)
6 to 8 sprigs fresh parsley
2 tablespoons unsalted butter
1/2 teaspoon kosher salt, plus more as needed
Freshly ground black pepper

Instructions

Prepare the following for the soffritto, adding them each to the same medium bowl as you complete it: Finely dice 1 small yellow onion and 1 medium celery stalk, peel and finely dice 2 small carrots.
Heat 1/4 cup olive oil in a large pot over a medium-low heat until shimmering. Add the onion mixture and 1 bay leaf and cook, stirring frequently, until the vegetables are very soft, 10 to 15 minutes. Meanwhile, rinse 2 cups dried brown lentils and pick out any stones.
Add the lentils and stir to combine. Add 1/2 cup dry white wine and cook until evaporated, about 1 minute. Add 7 cups of the vegetable broth and 1 tablespoon tomato paste, and stir until dissolved. Cover and simmer, stirring occasionally and reducing the heat as needed, until the lentils are tender but not falling apart, 25 to 35 minutes. The soup should be thick but not dry. If the lentils are not ready but have absorbed all the liquid, add the remaining 1 cup vegetable broth and continue cooking.
Meanwhile, trim and cut 8 ounces fresh chanterelle mushrooms into bite-sized pieces. Grate 1 1/2 ounces Parmesan cheese on the small holes of a box grater (generous 1/3 cup). Pick the leaves from 6 to 8 fresh parsley sprigs and finely chop until you have 1/4 cup.
When the lentils are ready, taste and season with kosher salt and black pepper as needed. Remove the pot from the heat.
Melt 2 tablespoons unsalted butter in a medium nonstick or cast iron skillet over medium heat. Add the mushrooms and cook until softened, 4 to 5 minutes. Season with 1/2 teaspoon kosher salt and a few grinds of black pepper. Add the Parmesan and toss until melted and a shiny coating on the mushroom forms. Remove the skillet from the heat. Add the parsley and stir to combine.
Divide the soup into between 4 to 6 bowls. Top with the cheesy mushrooms, and serve drizzled with olive oil on top.