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Lentil and Mushroom Soup

Lentil and Mushroom Soup

with Parmesan Toasts

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We’re optimistically looking ahead to warmer weather but we’re not out of the woods yet. With that in mind you’ll be knocking up this chunky, nutrition packed soup tonight to keep the chills at bay. Ironically the toasts will be even better if your bread is a bit stale when you make them so if this is the last meal of the week then all the better!

Allergens:CelerySulphitesMilkEggCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelEasy
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 tin(s)

Organic Lentils

⅓ cup(s)


1 unit(s)


2 unit(s)

Garlic Clove

1 unit(s)

Celery Stick


2 cup(s)

Chestnut Mushrooms

2 tbsp

Dried Porcini Mushrooms

3 sprig(s)


2 tbsp

Grated Hard Italian Style Cheese

(ContainsMilk, Egg)

4 tbsp

Double Cream


1 unit(s)

Wholemeal Baguette

(ContainsCereals containing gluten)

Not included in your delivery





Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)2656.84 kJ
Energy (kcal)635 kcal
Fat7.0 g
of which saturates3.0 g
Carbohydrate109 g
of which sugars0.0 g
Protein33 g
Salt0.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Instructionsarrow up iconarrow up icon
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Boil 600ml of water with the stock pot. Drain and thoroughly rinse the lentils. Peel and finely dice the carrot, potato and one clove of garlic. Finely dice the celery and finely chop the chestnut mushrooms.


Soak the dried porcini mushrooms in half a cup of warm water.


Heat 1 tbsp of olive oil and 1 tsp of butter (if you have it) in a pot on medium-low heat. Gently fry the carrot, celery and diced garlic with a pinch of salt and pepper. Pull the leaves from the thyme stalk and add these too. Tip: Don’t let the vegetables brown and reduce heat if necessary.


After 5 mins add in the diced potato and the chestnut mushrooms. Lift the porcini from the water and chop up finely before adding to the pan. Add another pinch of salt and pepper and keep the porcini water. Preheat the oven to 190 degrees.


After 5 mins add the stock and porcini water to the pan. Bubble the liquid away on medium heat until it has thickened up (15 mins).


Slice the baguette widthways into slices just under 1cm thick and place in the oven. Bake the bread for around 8 mins until crispy. Chop the remaining clove of garlic in half and rub this over each piece of warm bread.


Drizzle a little olive oil and a pinch of salt and pepper on each piece of bread. Top them with the hard Italian cheese and put back in the oven until the cheese melts.


Add the lentils to the soup and cook for one minute before removing from the heat. Stir in the 4 tbsp of cream and add more salt and pepper to taste. Serve the soup with the Italian toasts on top and dive in!