Mushroom Lentil Soup

I created the bacon version of this recipe one evening just by gathering ingredients that I had around when I decided to invite a friend over for a weekday dinner and had no time to go shopping. It turned out really good. When we invited many neighbours for an afternoon of friendship with soup, bread, and drinks, I adapted it to become the vegan option for that afternoon. I list both versions below. I like to cook the carrots and the mushroom separate and add them at the last minute so that they keep their distinct flavour and colour in the soup.

Ingredients (bacon version):

 

• 1 cup of brown lentils
• 2 tablespoons of cooking oil
• 2 tablespoons of butter
• 8-10 ounces of mushroom (1 package) either white button or cremini
• 3-4 carrots (to make about 1 1/2 cup after diced)
• 1/2 teaspoon of sugar
• salt
• black pepper
• 0.7 oz (20 grams) of dried mushrooms (porcini ou varied)
• 6-8 strips of bacon
• 3/4 cup of diced onions
• 1/2 cup of diced celery
• 2 cloves of garlic smashed into a paste
• 1 teaspoon of dried tarragon
• parsley
• 2-3 cups of chicken stock (depends on how much water is left in the lentils after soaking)
• thickening agent (cooked rice, flour, or corn starch)
• Harissa or other hot sauce

Ingredients (bacon version):

 

• omit the bacon
• replace chicken stock with vegetable stock
• use vegetable shortening to sautee mushroom and vegetables

Procedure:

 

1. Preparation work
   • Rinse the lentils on a strainer over cold running water.
   • Put the lentils in a bowl and cover with water so that there is about 1/2 inch of water above the lentils. Let it soak for at least one hour, or up to 12 hours.
   • Peel the carrots, dice the carrots — aim for a dice size that is roughly the size of a large pea.
   • Put the diced carrots on a bowl sprinkle with 1/2 a teaspoon of salt and 1/2 a teaspoon of sugar. Let it sit for 30 minutes to 1 hour.
   • Cover the dried mushrooms with water and let it soak for at least 10 minutes.
   • Dice the mushroom into 1/2 inch cubes.
   • Dice the onion and the celery into a small fine dice.
   • Cut the bacon strips into 1 inch pieces.
2. Sautee Mushrooms
   • In a large saucepan, heat up one tablespoon of vegetable oil and one tablespoon of butter.
   • Once hot, add the diced mushrooms, spread them around and let them brown on one side first – you are aiming for a light gold colour.
   • Start stirring the mushrooms until they are cooked but not dried out.
   • When the mushrooms are cooked, sprinkle them with a bit of salt and black pepper.
   • Put the tarragon on one hand and crush them with your other hand over the mushrooms, stir.
   • Remove the mushrooms to a bowl and reserve.
3. Sautee Carrots
   • In a large saucepan, heat up one tablespoon of vegetable oil and one tablespoon of butter.
   • Once hot, add the diced carrots — lift from the bowl with a slotted spoon leaving the water in the bowl.
   • Spread the diced carrots in the pan and let them cook on the underside until they change in colour.
   • Start stirring the carrots and keep cooking until they have reduced in volume, acquired a slight golden colour.
   • Taste a carrot piece for salt. It more salt is needed, add some of the water that the carrots released into the bowl.
   • Remove the cooked carrots to a bowl and reserve.
4. Cook the lentils - bacon version
   • Place the bacon into a pan and cook for a few minutes – do not let it get crisp, it should still be soft.
   • Add the onions and celery, cook for several minutes until the vegetables have softened.
   • Using your knife, crush the garlic into a paste and add to the vegetables. Stir for 30 seconds.
   • Add the soaked lentils (they should have soaked most of the water).
   • Add the stock.
   • Chop the rehydrated dried mushrooms and add to the lentils. Add the liquid slowly so that if any sandy sediments accumulated at the bottom you avoid adding those to the soup.
   • Cook in a simmering flame for about 30 minutes until the lentils are tender.
5. Thickening the soup
   • There are few options to thicken the soup. If gluten is not a concern, mix flour with room-temperature butter and add to the soup (one tablespoon of each should be enough)
   • For a gluten-free version, the best option is to process cooked white rice with the liquid from the soup in a blender until it is very smooth and add it back to the soup – that is what I did when cooking a vegan glutten-free version for a crowd.
   • Alternatively, mix one tablespoon of cornstarch with two tablespoons of water and add to the soup.
   • You may also crush some of the lentils with a fork and add back to the soup.
6. Finishing and serving
   • Add the cooked carrots and the sauteed mushrooms to the soup.
   • Add chopped parsley.
   • Add harissa or your favourite hot sauce to taste.
   • Taste for salt and pepper.
   • Cook in a simmering flame for about 30 minutes until the lentils are tender.