Chanterelle & Lentil Soup

This recipe is completely child friendly, but a splash of white wine could also be great here. If you are vegan you can just skip the pecorino. If you prefer a thick soup to a clear you can just mix it with a hand blender.

2 tbsp olive oil or coconut oil
1 onion, finely chopped
3 cloves garlic, finely chopped
2 stalks celery with greens if possible, thinly sliced
5 cups / 400 g chanterelles or mushrooms of your choice
1 cup / 200 g uncooked brown lentils or lentils of your choice (preferable pre-soaked for a couple of hours)
4 cups / 1 liter vegetable broth or water
sea salt & freshly ground pepper, to seasoning
pecorino cheese, to serve
fresh parsley or celery greens, to serve

Making the soup: Clean the chanterelles with a soft brush (baking brush or toothbrush), if they are very dirty wash them with a little water and dry well. Slice the stem and the cap lengthwise into large pieces. Prepare the onion, garlic and celery. Heat oil in a large sauce pan on medium heat. Add onion, garlic and celery and fry until fragrant, then add the chanterelle mushrooms and sear for a couple of minutes, stirring occasionally. Add the lentils and broth or water, bring to a boil, then lower the heat and let simmer for 20 minutes or until the lentils and chanterelle are tender, but still with a chewy texture. Seasoning to taste. Serve in bowls and garnish with freshly grated pecorino cheese and finely chopped parsley.

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Krista Ziobrowski