Recipe: Lentil And Wild Mushroom Soup

With a prep time of 20 minutes
and a cook time of 35 minutes, you can start sipping this delicious vegetarian soup in under an hour.

Lentil and Wild Mushroom Soup

Recipe Courtesy of Balducci’s

(Serves six) 

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1 oz Balducci’s Dried Mushroom Blend

1 cup hot water

2 Tbsp extra virgin olive oil

1 medium onion, minced

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1 carrot, minced

1 clove garlic, minced

1 tsp dried thyme

1 bay leaf

¾ cup Cabernet Sauvignon

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10 oz red or green lentils

6 cups cold water

¼ pound spaghettini, broken into pieces

3 Tbsp fresh parsley, minced

salt and pepper


Place dried mushrooms in a bowl, cover with hot water and soak for 15 minutes. When mushrooms are soft, remove from water, squeeze water into bowl, and set aside for later. Chop the rehydrated mushrooms into small pieces.

In a large saucepan, add olive oil and cook onions, carrots, garlic, herbs, and chopped mushrooms over medium heat.

When onions have browned slightly, add mushroom liquid, wine, lentils, and water.

Simmer until lentils are soft, about 15 to 20 minutes.

Pour in the pasta and cook an additional 10 minutes, adding salt and pepper as needed.

Garnish with chopped parsley and a drizzle of extra virgin olive oil.

Balducci’s Food Lover’s Market
15 Palmer Ave
(914) 722-0200

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