Lentil Soup with Mushrooms - Rossella's Cooking with Nonna

mushrooms

🥗Healthier: shiitake mushrooms

💰Cheaper: button mushrooms

Button mushrooms are more affordable and widely available.

vegetable broth

🥗Healthier: homemade vegetable stock

💰Cheaper: water

Water can be used to reduce costs, though it may lack depth of flavor.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is less expensive while still providing fat for sautéing.

parsley

🥗Healthier: coriander

💰Cheaper: dried parsley

Dried parsley is more cost-effective and has a longer shelf life.

Introduce the dish and the ingredients with Mama Angela.

Heat olive oil in a large pot.

Add chopped onions, carrot, celery, and rosemary; sauté until softened, about 7-8 minutes.

Add soaked porcini mushrooms (rehydrated in warm water for 20-30 minutes) and sauté for 1-2 minutes.

Add sliced baby portobello mushrooms and a pinch of salt to draw out moisture; stir and cook until softened.

Pour in about 12 cups of water and add rinsed lentils.

Add porcini broth cubes for flavor; stir to combine.

Bring the mixture to a boil, then lower the heat to medium-low and cover.

Cook for about 20-30 minutes until lentils are tender, stirring occasionally.

Add fresh baby spinach and stir until wilted; serve hot.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary