Chanterelle & Lentil Soup

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Are we really ready for this? Leaving the summer behind and moving on to chillier weather, darker nights and warm stews? I’m not sure. Probably not. We’d much rather stay in salad, popsicle and beachwear mode for at least a few months more. It’s been such a beautiful summer and it’s so hard to say goodbye to it. But I guess we just have to do the best of it. So I suppose this recipe is our way of convincing ourselves to embrace Autumn. And in the name of persuasion we brought in the most impressive fall vegetable we know. The glowing cha cha chanterelle.

We call this a soup, but it is pretty similar to a stew. The flavorful chanterelles are mixed with earthy (and beautiful) brown lentils, which makes the soup deliciously filling. If you can’t find chanterelles, you can replace it with any mushrooms of your preference. The flavor will of course differ, but it’s hard to go wrong with this kind of recipe. The result came out just as convincing as we were hoping for. A great soup to start off the season. Hit us Autumn, I think we might be ready for you now.

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We have planned a longer post in which we will share some thoughts on our food philosophy. But since it’s not entirely ready yet, we’ll just leave you with this soup for now.

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Chanterelle & Brown Lentil Soup
Serves 4

This recipe is completely child friendly, but a splash of white wine could also be great here. If you are vegan you can just skip the pecorino. If you prefer a thick soup to a clear you can just mix it with a hand blender.

2 tbsp olive oil or coconut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2 stalks celery with greens if possible, thinly sliced
5 cups / 400 g chanterelles or mushrooms of your choice
1 cup / 200 g uncooked brown lentils or lentils of your choice (preferable pre-soaked for a couple of hours)
4 cups / 1 liter vegetable broth or water
sea salt & freshly ground pepper, to seasoning
pecorino cheese, to serve
fresh parsley or celery greens, to serve

Making the soup: Clean the chanterelles with a soft brush (baking brush or toothbrush), if they are very dirty wash them with a little water and dry well. Slice the stem and the cap lengthwise into large pieces. Prepare the onion, garlic and celery. Heat oil in a large sauce pan on medium heat. Add onion, garlic and celery and fry until fragrant, then add the chanterelle mushrooms and sear for a couple of minutes, stirring occasionally. Add the lentils and broth or water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the lentils and chanterelle are tender, but still with a chewy texture. Seasoning to taste. Serve in bowls and garnish with freshly grated pecorino cheese and finely chopped parsley.

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“Eat your greens!”

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PS. The Danish edition of our cookbook is launching in Denmark today! You can order it here or go check out your nearest book store. And hey guys, a HUGE THANK YOU to everyone who have already ordered it. Can you believe that the first print run is almost sold out and the second print run is already on it’s way. On the first day!

In Health & Harmony
D&L

66 Comments

  • Im totally feel your sadness that summer is coming to an end...we are fortunately at the brink of spring with all of its promise and a long, hot summer to follow! (hmm...I just read a fellow australian has written almost the exact same comment) Loving the look of those mushrooms...ohhh how I miss fresh European mushrooms (but dont at all miss European winters)!
  • Chanterelles - you simply have to love them! I like how you add lentils to the soup! Have never thought of that before but it makes totally sense. I have to go and try to find some more chanterelles in the woods!
  • This recipe is a magnifique tribute to autumn!
  • Karin
    Hi! Are your reciepes for 4 people? I have louds of kantareller in the fridge and also some dried - Will they make the same result you'd think? T Looking forward to your book in swedish, when Will it be on the market? Same comtent as the english versions? Many questions today :) Thanks! Karin
    • Hi Karin. The swedish edition will be launched spring 2014, same content. Yes, this recipe serves 4. Happy cooking Best Luise
  • That rich lentil soup. I loved it. nice pictures kiss
  • I am not quiet ready to let summer go yet, especially since it's still in the 80's degrees F. (27 degrees C.) here in Pennsylvania and we are savoring the last ripe peaches, tomatoes, etc. However "j'adore les chanterelles!"/I adore chanterelles and they look so inviting in this beautiful soup of yours that I just pinned it for the Fall weather! Thank you much. :-)
  • laura
    oh my god this looks amazzzzzing! well done yet again
  • wow, this looks amazing. can't wait to try, it's still chilly down here in Australia!
  • This soup looks amazing, and that photo of Elsa just kills me! It's so lovely reading about Northern Hemisphere season changes - here in Australia we're just at the beginning of a very long, hot summer to come, and already I've craving tomato salads. I'll definitely be storing this recipe away for next winter though.
  • I've been craving lentils and mushrooms lately. I guess fall is already in the air. Looks like such a delightful dish. I can't wait to try it. LOVE LOVE LOVE chanterelles!
  • Hi! I love Fall and all the flavours in it! And this soup, wow, one more reason to welcome autumn! Thanks for sharing, Roberta
  • Valeria
    Lovely post and photos, as usual. I bought some chanterelles this morning of pure impulse (didn't have anything planned for them). Now I know what I'll be making for the weekend. If choosing between beluga or Puy lentils which variety would you recommend for the soup?
    • Hi Valeria, we chose brown lentils in this recipe because they have a slightly softer texture than beluga and puy lentils, which is nice in a soup. I would rather use green, red or yellow lentils than beluga in this particular recipe. But the choice is of course yours. Let us know how it turns out if you try it! /David
      • Valeria
        I tried it with some orange lentils I had lingering in the cupboard (I find it odd that here you can get whole, instead of split, orange lentils) and it turned out wonderful!! The orange lentils of course don't retain their shape as much as the brown ones, but the taste is awesome! very earthy, warm and comforting (of course maybe that's not much coming from me since I absolutely adore lentils). I was very curious about trying a soup with such big chunks of mushrooms, it was a pleasant surprise to actually not only taste the chanterelles but also "feel" them :) This recipe will be on my regular rotation (I'll also try it with the brown lentils as soon as I get my hands on them), it's so quick and easy! no fuzz at all (just what one needs when sharing a kitchen with 13 other persons).
  • I'm not ready for autumn yet, but this soup is starting to persuade me. It looks delicious!
  • karo
    how come that you use the bonsai scissors for cutting herbs? (1st photo) :)
    • This particular bonsai scissor is pretty small and actually perfect for cutting herbs. It's also really stylish! ;) /Luise
  • Considering what a outstanding summer we've had I think you guys are on to something and that it's OK to start embracing the flavors of the fall. Super cute photo of Elsa and Luise. ;)
  • Those mushrooms look beautiful. And that last photo is so cute.
  • This is a soup for me! :-) My favorite mushrooms are chanterelles, and lentil soup, I really cook it often. Beautiful photos and the recipe! :)
  • this sounds absolutely delicious!

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