Lentil Stoup with Mushrooms Recipe

Name: Lentil Stoup with Mushrooms
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons EVOO; 3 tablespoons butter, plus more for brushing; 1 pound cremini mushrooms, chopped; 4 shallots, chopped; 2 large cloves garlic, chopped; Salt and freshly ground pepper; 1/2 cup dry sherry; 1 fresh bay leaf; 4 cups chicken stock; 1 1/2 cups Puy green lentils; 1 bunch spinach from the farmers market, cleaned; Lemon zest; Freshly grated nutmeg; Naan or pita bread, for serving; Greek yogurt, creme fraiche or sour cream, for serving, optional

Servings: persons

2 tablespoons EVOO
3 tablespoons butter, plus more for brushing
1 pound cremini mushrooms, chopped
4 shallots, chopped
2 large cloves garlic, chopped
Salt and freshly ground pepper
1/2 cup dry sherry
1 fresh bay leaf
4 cups chicken stock
1 1/2 cups Puy green lentils
1 bunch spinach from the farmers market, cleaned
Lemon zest
Freshly grated nutmeg
Naan or pita bread, for serving
Greek yogurt, creme fraiche or sour cream, for serving, optional

1
Heat the EVOO in a soup pot or Dutch oven over medium-high heat.
2
Melt the butter into the oil.
3
Add the mushrooms and cook until browned, 12 to 15 minutes.
4
Add the shallots and garlic and season with salt and pepper.
5
Add the sherry and bay leaf and cook for a few more minutes.
6
Stir in the chicken stock, lentils and 3 cups water.
7
Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
8
Stir in the spinach to wilt it, and add the lemon zest, nutmeg, and salt and pepper to taste.
9
Warm the bread on a griddle and brush with melted butter.
10
Ladle the soup into bowls and top with a dollop of yogurt, if desired.
11
Serve with the bread.
12
Cook's Note: You can make the soup ahead of time and store it in the refrigerator.
13
Reheat over medium heat, and add the spinach, lemon zest and nutmeg before serving.
14
You can substitute pita chips for the bread.

660

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 tablespoons EVOO, 3 tablespoons butter, plus more for brushing, 1 pound cremini mushrooms, chopped, 4 shallots, chopped, and more.

Yes, Lentil Stoup with Mushrooms falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lentil Stoup with Mushrooms

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions