| Level: | Easy |
| Total: | 1 hr |
| Prep: | 15 min |
| Cook: | 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
Instructions
- Heat the EVOO in a soup pot or Dutch oven over medium-high heat. Melt the butter into the oil. Add the mushrooms and cook until browned, 12 to 15 minutes. Add the shallots and garlic and season with salt and pepper. Add the sherry and bay leaf and cook for a few more minutes. Stir in the chicken stock, lentils and 3 cups water. Bring to a boil, then reduce the heat to a simmer and cook for 20 minutes.
- Stir in the spinach to wilt it, and add the lemon zest, nutmeg, and salt and pepper to taste.
- Warm the bread on a griddle and brush with melted butter. Ladle the soup into bowls and top with a dollop of yogurt, if desired. Serve with the bread.
- Cook’s Note: You can make the soup ahead of time and store it in the refrigerator. Reheat over medium heat, and add the spinach, lemon zest and nutmeg before serving. You can substitute pita chips for the bread.
Reviews
Great soup on a cold night. I had to make a couple of changes, no butter, onion for shallot and I didn’t have any spinach. I also put some fresh lemon juice. Very tasty!
I am so pleasantly surprised by this recipe! My office is making a meal train for a coworker undergoing aggressive treatment for breast cancer, so I researched foods that are good in that battle. Lentils, mushrooms, and spinach were all in the top ten, so I did an ingredient recipe search for something that would freeze well. I subbed brown lentils, and dry vermouth for the sherry. No sour cream or yogurt on hand, so i crumbled a bit of feta. Seriously, this is excellent. I think meat lovers would enjoy a bit of ham or sausage added as well. I’m truly impressed, and will be making this again for myself!
Read more at: http://www.foodnetwork.com/recipes/rachael-ray/lentil-stoup-with-mushrooms-recipe.html?oc=linkback
Really loved this soup. I had to simplify because of what I had on hand so eliminated the lemon, spinach, nutmeg and cream. Instead I added fresh tomatoes and fresh cilantro. It was delicious.
For a healthy soup this was pretty darn good.
As usual, Rachel’s recipe didn’t disappoint! I made the recipe as written, except I used brown lentils. The flavor and texture was superb. The lemon zest gives it just the right zing, so don’t leave it out.
I really enjoyed this stoup. The mushrooms, lentils and spinach really worked well together, and I felt like it was good for me. Adding buttery pita bread helped temper some of that good-for-me feeling though. Mmmm…butter…. Make sure you check the lentils for doneness. I needed another 10 minutes of simmering time to get them tender enough. The appearance of the stoup is a bit weird (hence the 4, not 5-star rating. The french lentils give the liquid a somewhat off-putting lavatorious shade of green. But, really, it is “delish.” I have to admit, that, yes, I did change the recipe a little bit. Wouldn’t be a proper review without the reviewer messing with the recipe, now would it? I didn’t have sherry, so I used chardonnay (with plenty for the chef as well, added about a tablespoon of fresh lemon juice instead of zest and added about a teaspoon of Cholula hot sauce (provided a really nice zing. I liked it. I’ll make it again. Maybe add a little Gruyere. Mmmm…cheese….
It wasn’t bad, but just seemed like it was missing something. Won’t make it again but if someone else did, I’d have some.
My family loves this recipe. Since watching this episode I have made it at least 4 times. Great stoup with no meat and very healthy!! Another keeper by Racheal Ray!!