Lentil Soup with Mushrooms and Marsala

December 26, 2019
0 Ratings
  • Prep time 40 minutes
  • Cook time 1 hour
  • Serves A lot
Author Notes

I've been obsessed with mushrooms and Marsala, in various guises, lately. And lentil soup. Hence this recipe. —louisez

What You'll Need
  • 1 ounce Porcini mushrooms
  • 2 Large sweet onions, chopped
  • 8 Cloves garlic, chopped
  • 4 Sticks celery, chopped
  • 4 Medium carrots, chopped
  • dash Aleppo pepper or red pepper flakes
  • 1 teaspoon Thyme
  • 1 1/2 teaspoons Basil
  • 2 pounds Mushrooms, sliced (I used wild mushroom mix))
  • 2 tablespoons Olive oil
  • 2 32 oz. Can chopped tomatoes
  • 4 cups Mushroom broth
  • 4 cups V-8 or vegetable broth
  • 1 cup Marsala
  • 1 pound Lentils
  • 1/2 pound Baby spinach
  • Salt and pepper
  1. Cover porcini with boiling water and let soak 30 min.
  2. While porcini soak, chop vegetables. Drain porcini through fine sieve lined with cheesecloth or paper towels, saving liquid. Rinse porcini. Chop porcini. Saute chopped vegetables, except for mushrooms, in oil to soften. Add mushrooms, including porcini, and saute. Add herbs and salt and pepper as well as pepper flakes. Add Marsala and simmer 5 minutes.
  3. Add tomatoes, broth, strained liquid from porcini (leaving any sediment behind), and V-8 and bring to a boil. Add lentils. Simmer till lentils are done, about 45 minutes to an hour.
  4. Add spinach. Cook a minute or two to wilt.
  5. Although can serve at this point, better to wait a day, for flavors to meld. Can serve with Parmesan (dairy or vegan).

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