Chanterelle & Lentil Soup


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.


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.




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.


“Eat your greens!”

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


  • Alissa
    Another delicious recipe! I was walking through the market and saw a basket of chanterelles and immediately thought of this wonderful soup! It has become a tradition to make this lovely dish every September and throughout the autumn. Thank you!
  • Em
    Hi! Looks delicious, I'm eager to try it! Would you have any tips to replace the celery (not popular in my house!)? Or just cut it out, plain and simple?
  • Kelly
    Hello, This soup is amazing! It's one of my favorites to make. I was wondering if you've ever tried freezing leftovers? I can't ever finish the whole recipe but would love to freeze half so I can have it again whenever I want without cooking :) do you know if lentils hold up well after freezing? Thank you for sharing this recipe!!!
  • Kelly
    I made this soup tonight and oh my gosh it was so amazing! Definitely adding it to one of my goto meals, super easy and tasty! I used an assortment of wild mushrooms from my local farmers market and they gave the soup such an earthy taste! The only thing I changed was I added Italian seasonings and a bay leaf. Love this, thank you for sharing!
  • savannah
    MY FAVORITE SOUP. PERIOD. I dream of this soup and chanterelle season! I've made it a dozen times and have started adding a few other ingredients to my liking. If i have the following on hand, Ill throw it in: dried porcini, nutritional yeast, celery root, thyme, cayenne for kick.
  • V
    I think I have found the mushroom soup I have been searching for!!! SO GOOD! I didn't use onions and I added barley w/ the lentils. I also used regular mushrooms and it turned out great!
  • Eva
    An absolutely delicious soup, containing two of my all-time favourite ingredients. So wonderful, thank you!!
  • Delicious! Making it for the second time tonight. Was a huge hit, using green lentils that don't get mushy. Thanks for the awesome recipe.
  • Hello David, Elsa and Luise! This is the first soup recipe that has turned out well for me (as someone who recently picked up cooking), and I love how easy it is to make. The celery lightly frying with the onion and garlic has such a lightly fragrant smell, different from when I usually saute just onion and garlic. Since I don't come across chanterelles, I've made it several times with bella mushrooms. I haven't tried it with parsley and cheese just yet, but it is still good as simple as that. I've also tried several of your other recipes. Cauli-pizza, baked oatmeal, strawberry-pb and green recovery shake, Moroccan quinoa salad and beet burger are my favorites. All are so delicious. Love your simple and clean way of sharing your food ideas and life with us.I always look forward to new posts. Thanks from US, Victoria.
  • Ursula
    Hi, everyone! I am wondering what the difference is between the two books "The Green Kitchen" and "Vegetarian everyday". Could anyone give me a hint (e.g. recipes, focus)? Thank you in advance. Best, Ursula.
    • Hi Ursula, it's actually the same cookbook. It's just called The Green Kitchen in Europe in Vegetarian Everyday in the US. The only difference inside the book is the units. /David
  • menno gaijkema
    I made this soup today (last days of october). Just a little variation: I added some left over ceps and used mushroom broth, and fresh dill instead of parsley. It's really heart warming.
  • Kate
    Thank you for sharing this delicious recipe! It was perfect for lunch today. Many thanks!
  • Joëlle
    Made this today, it was perfect. I did not have celery but added a carrot and half a leek with the mushrooms. At the end blended it a little bit so there where still lentils. I will defenitly make this again. Thanks,
  • It sounds like an earthy soup! Here in Thailand, mixing 3 types of mushrooms in the cooking is considered very nutritious. I'll put them in your recipes!
  • Mila
    I made this last night. The chanterelle's were a bit pricey when I went to go pick them up so I just used brown cremini mushrooms and it tasted great! I love that there are so few ingredients but has a lot of flavour (which I notice about your other recipes and love that). I absolutely LOVE your blog, apps and recipes. I am slowly going through them and just really enjoy your creativity and variety!
  • Inés
    I just tried out your recipe and It was delicious! Usually I am not a soup person, but as a lot of the broth was soaked up by the lentils it was not so extremely soupy and I liked it that way :-) I had parasol mushrooms in it instead of chanterelles and they worked wonderfully! Thank you for the recipe! Sadly I don't have that many recipes using lentils and now it's one more :-) Maybe I'd make a slight bit more next time, as I had it as a main dish and it made exactly (as if measured out ;-) ) one plate full of soup for me.
  • Anna
    I absolutely cannot wait to try this recipe, I already adore everything about it. What really caught my eye was your instructions regarding the celery. Aha! Here is a person who understands flavor! I refuse to buy celery without the greens on because I appreciate how much flavor the greens bring to the dish. I am looking forward to exploring the rest of your blog and trying out some of your wonderful recipes!
  • linda
    made this for rosh hashanah last week. everyone is still talking about it. :)
  • Corinne from Toronto
    I saw this recipe and was motivated to buy chanterelles at the farmers market last Saturday. I was not confident if our 9-year old son would like it being such a meat boy. He loved it. A keeper he said and wanted some for his lunch the next day. Integrating more vegetarian meals may be easier than I thought. Thank you.
  • I love mushrooms - thank you for the inspiration with this soup.
  • This looks amazing. Perfect for fall in the woods. Can't wait!
  • Maria
    Made this soup yesterday, absolutely delicious!! Added some sweet potato too. An ode to fall. Thank you guys for another wonderful recipe!
  • Haley L
    This look awesome! I LOVE mushrooms. However I;m going to wait a few weeks to try it, I'm still pretending it's summer ;) Check out my new vegetarian cooking blog:
  • This makes my mouth water! I tried a friend's dish of chanterelle creamed corn the other day, really delicious--now I can't stop seeing and thinking about chanterelles.
  • OH MY GOD. Chanterelles. they're so GOOD! I KNOW this soup has to be ridiculously delicious because those mushrooms are amazing. I've only been able to find them once this year. i must make this soup immediately.
  • I'm definitely eating my greens now lol :) Looks delicious, really wanna try this!
  • Hi! This soup looks scrumptious... I really need to serve this to some guests at a quite formal party and can't decide between crusty french bread or croutons. I would be very grateful to know your opinion as well. Thanks in advance, D.
  • What a delicious recipe! In the meantime I have now also your cookbook and I just love it!! As well the recipes as the photos.
  • C
    I made this soup yesterday for diner, and it was delicious !! Thank you so much for your great blog, and all your great recipes ! It is very inspiring !
  • M.
    Hi, a friend introduced us to your blog and book, and now we are addicted! We already tried many of your recipes: the ginger snaps, the beanotto, several spreads, the polpettes, the granolas, the sushi explosion, the beet burgers and the cauliflower and quinoa burgers, etc. Our son, who's 18 months, loved the beanotto and can't stop eating the granola. We live in Montreal but are from Argentina, and it may sound weird but I'm a vegetarian (yes, there are vegetarians in Arg!). Just wanted to thank you for contributing to our daily lives with all your awesome food. Keep the recipes coming and congrats for a great book and a great blog! Gracias! Celina, Manuel, and Teodoro

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