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Creamy Truffle Infused Puglia Lentil & Porcini Mushroom Soup with Toasted Seeds

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
  • Serves 4

  • 20 Minutes

  • 1 pan

  • Beginner

Suitable for gluten-free, vegans and vegetarians

Puglia Lentils with Truffle-Infused Oil



  1. 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.
  2. Get a medium sized saucepan. Add the porcini, butter, chopped onion, garlic, mushrooms and porcini.
  3. Cover and sweat for 8 minutes until the onions are soft.
  4. Add the lentils and stock. Bring to the boil. Lower the heat and simmer for 5 minutes.
  5. Add the double cream. Bring back to the boil.
  6. Take the pan off the heat. Season to taste with salt and freshly ground black pepper.
  7. Serve in hot bowls with the parsley and seeds sprinkled over the top.

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