Creamy Truffle Infused Puglia Lentil & Porcini Mushroom Soup with Toasted Seeds
“Dried porcini were my first wild mushrooms, and I have been making a version of this recipe as a soup or a sauce for more than 25 years. After all that time, if anything I love the taste of porcini more because of their warm and familiar feel. The porcini’s earthy flavour is the perfect partner for the Puglia lentils and parsley. I’ve transferred the crunch from the traditional croutons to a mixture of seeds for a little twist to top it all off. “
By Alex Mackay
One 309g serving of this recipe is:
- Low in sugar
- Low in salt
- Source of protein
- Source of fibre
- Counts as 1 of your 5 a day
Suitable for gluten-free, vegans and vegetarians
- 20g dried porcini mushrooms
- 600ml hot vegetable stock
- 30g plant-based butter
- 1 large onion, peeled and finely diced
- 4 garlic cloves, peeled and finely sliced
- 125g chestnut mushrooms, diced 1cm
- 250g pouch of Merchant Gourmet Puglia Lentils with Truffle Infused Oil
- 75ml plant-based double cream
- 4 heaped tbsp flat leaf parsley leaves
- 20g mixed seeds (pumpkin, linseed, sunflower, you can buy these ready mixed)
- Salt and freshly ground black pepper
- Soak the porcini in the hot vegetable stock for 5 minutes. Strain the porcini into a sieve over a bowl, make sure that you keep the stock. Slice the porcini finely.
- Get a medium sized saucepan. Add the porcini, butter, chopped onion, garlic, mushrooms and porcini.
- Cover and sweat for 8 minutes until the onions are soft.
- Add the lentils and stock. Bring to the boil. Lower the heat and simmer for 5 minutes.
- Add the double cream. Bring back to the boil.
- Take the pan off the heat. Season to taste with salt and freshly ground black pepper.
- Serve in hot bowls with the parsley and seeds sprinkled over the top.
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