Is there anything more comforting on a cold, wet day than a steaming bowl of lentil soup? If so, I haven’t found it yet. Other soups are warm and inviting, too, but there’s something homely, something friendly about lentil soup that warms me both mentally and physically.
When cooler weather finally hit Louisiana, about a month or two after the northern parts of the country got it, I started working my way through my various lentil soup recipes. For me, Homestyle Lentil Soup is the most comforting of the bunch, reminiscent of the beef stew I ate as a child. I alternate this with lentil soup with coriander and cumin, with herbs that warm the body from within. They were unfamiliar flavors to my mother, who now lives with my husband and me, but she really loves them ever since I started making this soup for her.
Somewhere along the line I went off script… I mean, off recipe… and started throwing new ingredients into the Instant Pot along with the lentils. Farro, that nutty, plump ancient wheat with the soft yet chewy texture, has played a supporting role in many of my cooking experiments, especially in soup. I like how it offers a little bit of resistance to the bite next to the lentils.
So a few weeks ago I made this lentil soup with farro, and thinking it would be a keeper, I wrote down the ingredients and quantities before serving it to my family. I was happily enjoying my soup when I bit into something that tasted and felt a little meaty. I thought maybe it was the farro and kept eating, but took another bite with a small cube of something soft yet chewy. I panicked a bit, wondering if there was anything in the ingredients that could have been contaminated with meat.
And then I remembered. Right before closing the Instant Pot, I threw in a handful dried shiitake mushrooms which I had recently purchased online. It was a spontaneous addition that I had forgotten to write down, and as soon as I realized what the mystery ingredient was, I noticed how the mushrooms gave the soup a deeper, richer flavor and surprising texture. (I earn a commission on qualifying purchases through Amazon.)
I’ve become a little obsessed with mushrooms since my husband and I took a trip in October that culminated in an amazing dinner at Plant City in Providence, RI. I had their Tagliatelle with wild mushrooms, and although it was a simple dish with homemade pasta and mushrooms, it was one of the best things I’ve ever eaten. The earthy, woody flavor of the wild mushrooms is something I will never forget. I came back from that trip determined to infuse my food with more mushroom goodness, even if I had to buy the mushrooms dry and online.
Read more about the recipe and my visit to Plant City in the Newsletter
Anyway, enough whining. Here is the first recipe my mushroom obsession led to. I made it three times and each time it turned out a little more mushroomy. When I made it the second time and took the photos for this post, I had not yet added the fresh baby bella mushrooms. For my third batch, made on the stove, I wanted to see if fresh mushrooms could be a substitute for dried, for those of you who don’t want to order them, and yes, they are an adequate substitute. But for best results, use both the dried and fresh mushrooms. You are worth it.
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Lentil, Mushroom and Farro Soup
Fresh and dried mushrooms add a deep, rich flavor to this hearty lentil soup, while farro adds a slightly nutty texture.
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Instructions
Instant pot
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Add the frozen spice mixture to Instant Pot and set on low. Stir the spice mixture and cook until it begins to brown, about 5 minutes. Add the fresh mushrooms and garlic and fry for another 2 minutes.
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Add all the remaining ingredients, except the nutritional yeast, and stir well. Lock the lid on the pan and pressure cook for 12 minutes.
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After the IP indicates that 12 minutes of pressure cooking has been completed, open the valve to manually release the pressure. Stir in the nutritional yeast. If the soup seems too dry, add additional water. Taste it to check the seasoning and add more spices if desired. Keep warm until ready to serve.
Cooker
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Heat a 5-6 liter pan and add the frozen spice mixture. Stir the spice mixture and cook until it begins to brown, about 5 minutes. Add the fresh mushrooms and garlic and fry for another 2 minutes.
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Add all other ingredients, except the green beans and nutritional yeast. (Usage 6 cups water.) Bring to a boil, reduce heat to low and cover pan. Cook for 15 minutes and then add the frozen green beans.
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Cook for another 15 minutes and then check if the lentils are done. If not, continue cooking until done.
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Stir in the nutritional yeast. If the soup seems too dry, add additional water. Taste it to check the seasoning and add more spices if desired. Keep warm until ready to serve.
Comments
- I used frozen spice mixture as a time saver. It is usually chopped onions with some celery, red pepper and parsley added. You can make it yourself or substitute a large onion, chopped.
- Other brands of dried shiitake mushrooms will work. Follow package directions for rinsing (some are grainy unless rinsed) and chop or tear into small pieces.
- The two types broth I use it most often Edward & Sons Not-Chick’n And Better than stock without chicken base. Whatever stock you use, use the amount that will season 4 cups of water. For Edward & Sons that is two cubes. For Better Than Bouillon it is 4 teaspoons. Or you can use vegetable stock instead of water, but I find that more expensive.
- Sodium is high because of the stock I used. You can reduce this by removing the salt and/or stock or using a low-sodium stock.
Nutrition facts
Lentil, Mushroom and Farro Soup
Quantity per serving (1 serving)
Calories 250
Calories from Fat 8
% Daily Value*
Fat 0.92g1%
Saturated fat 0.15 g1%
Polyunsaturated fat 0.41 g
Monounsaturated fat 0.13 g
Sodium 474 mg21%
Potassium 630 mg18%
Carbohydrates 46g15%
Fiber 11g46%
Sugar 4g4%
Egg white 16g32%
*Percent Daily Values ​​are based on a 2,000 calorie diet.
