Lentil cream and sautéed mushrooms

Lentil cream and sautéed mushrooms

This recipe is for 4-6 servings.

Cooking time: 40 minutes


– 250 g French lentils 4 mm

– 1 medium onion

– 1 medium carrot

– 1 medium red bell pepper

– 2 tablespoons of tomato paste

– Salt and pepper for taste

– 1 teaspoon full dressing

– 1 teaspoon smoked paprika

– 500 ml chicken or vegetable broth

– 400 g portobello mushrooms, small to medium and uniform in size


1. Cut the vegetables into brunoise or small cubes and fry in a saucepan with olive oil over medium heat until they are soft and browned.

2. Add the tomato paste and fry until it changes color from dark red to more terracotta. Add spices and season to taste with salt and pepper.

3. Add lentils (if using lentils larger than 4 mm, pre-soak for 8-12 hours or overnight).

3. Stir to combine all the flavors and simmer for 25-30 minutes until the lentils are soft, making sure they don’t dry out and adding liquid as needed.

4. When the lentils are cooked, puree them with an immersion blender, strain through a fine sieve and adjust the texture to taste by adding more broth or milk, adjusting the seasoning accordingly.

5. To serve, chop the mushrooms and fry over high heat in a pan with a little olive oil in a single layer, giving them time to brown, almost like on a grill.

6. Flip and brown on the other side and once browned, add salt and pepper and repeat seasoning the soup to taste with the same spices.

7. Serve with croutons, sauteed mushrooms, a dash of olive oil, and optional radish sprouts for color.