Soup with Puy lentils and mushrooms

Puy lentils, mushrooms and red wine are the basis of this lovely soup. Puy lentils are small French lentils that stay quite form while cooking. The first choice of mushrooms is shiitake, but other firm mushrooms are also an option. Because this soup has a lovely distinct flavour, it combines very well with a good red wine and some French baguette.
Main Dish
30 Minutes
4 Persons


For the soup

  • 2 tbs olive oil
  • 1 onion, finely chopped
  • 1 clove of garlic, pressed
  • 1 red chili pepper, finely sliced
  • 1 medium sized carrot, in cubes
  • 1 celery stick, sliced
  • 150 g of mushrooms, sliced (eg. shiitake)
  • 50 ml red wine
  • 150 g Puy lentils
  • 1 l stock
  • 2 tbs soy sauce
  • salt and ground pepper

To serve

  • French baguette
  • red wine


  1. Slowly fry the onions and the garlic in a large pan, until they are softened.
  2. Stir the red chili pepper into the onions and after 2 minutes add the carrot, celery and mushrooms.
  3. Fry the vegetables until they almost done.
  4. Now pour in the red wine and turn up the heat, until the wine is evaporated.
  5. Add the lentils and the stock. Bring this to the boil and boil for about 45 minutes until the vegetables are very soft and the lentils are done.
  6. Add the soy sauce and some salt and pepper to taste.