Mushroom and Puy Lentil Soup

Written by  //  December 9, 2012  //  Recipes, Soups  //  1 Comment

This is lunch today, one of my favourite soups. It is a Nigel Slater recipe. I will admit that it looks evil but it is really really tasty. Don’t skip the lemon juice and Worcestershire sauce as it makes it taste fresh.



Mushroom and Puy Lentil Soup (serves 4 as a substantial lunch)


  • 2 large shallots or a small onion chopped
  • 2 tbsp olive oil
  • 2 large cloves garlic finely chopped
  • 1 large dried chilli or chilli flakes or a fresh chilli
  • 100g chestnut mushrooms chopped into chunky pieces (1 punnet if they are pre-packed)
  • 125g puy or green lentils
  • 1 litre stock or water (approximately)
  • Worcestershire Sauce
  • a lemon


  1. Soften the chopped onions.
  2. Add the garlic and the chilli, then cook for a minute or two.
  3. Add the mushrooms and cook for 3 or 4 minutes.
  4. Add the lentils.
  5. Add enough water or stock to the pan then bring to the boil
  6. Reduce the heat and cook cooking till the lentils are very soft. 30-40 minutes
  7. Season with salt and pepper. Don’t add the salt too soon as it will toughen the lentils.
  8. Ladle out the soup then to each bowl add some Worcestershire Sauce, you decide how much and a good squeeze of lemon juice.

One Comment on "Mushroom and Puy Lentil Soup"

  1. jenniferataylor December 9, 2012 at 16:09 · Reply

    Thanks but no thanks

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