Rustic Mushroom-Lentil Soup

Rustic Mushroom-Lentil Soup

with Parmesan Crostini

Read more

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!


Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking difficultyEasy

serving 2 people

Ingredientsarrow down iconarrow down icon

serving 2 people

1 can

Lentils, canned

1 unit

Demi Baguette


10 g


50 g


227 g

Cremini Mushrooms

1.5 tsp

Soy Sauce

(ContainsWheat/Blé, Soy/Soja, Sulphites/Sulfite)

170 g


2 unit

Vegetable Pho Concentrate

2 tbsp

Herbes de Provence


28 g

Parmesan Cheese, shredded


10 g


Not included in your delivery

2 tbsp




Nutrition Values
Nutrition Valuesarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)1389 kJ
Calories332 kcal
Fat9 g
Saturated Fat3 g
Carbohydrate39 g
Sugar10 g
Dietary Fiber11 g
Protein20 g
Cholesterol12 mg
Sodium1650 mg
Utensilsarrow down iconarrow down icon
Garlic Press
Large Pot
Measuring Spoons
Measuring Cups
Baking Sheet
Silicone Brush
Small Bowl
Instructionsarrow up iconarrow up icon
download icondownload icon

Preheat your broiler to high (to broil the crostini). Keep your eye on your baguettes while broiling in step 4, so they don't burn!


Wash and dry all produce.* Peel and thinly slice the shallots into 1/4-inch strips. Cut the carrots into 1/4-inch cubes. Thinly slice the cremini mushrooms. Mince or grate the garlic. Finely chop the parsley, keeping the stems and leaves separate. Drain and rinse the lentils.


Heat a large pot over medium-high heat. Add 2 tbsp butter and swirl the pot to melt. Add the shallot, carrots and cremini mushrooms. Cook, stirring occasionally, until the mushrooms start to brown, 8-9 min. Season with salt and pepper.


Add herbs de Provence, parsley stems and half the garlic to the pot. Cook until fragrant, 2 min. Add the broth concentrates, soy sauce and 4 cups water. Bring to a boil over high heat, then reduce to medium-low and simmer until the carrots soften, 3-4 min.


Meanwhile, cut the baguette into 1/2-inch slices. In a small bowl, combine half the parsley leaves and remaining garlic with a drizzle of oil. On a baking sheet, arrange the bread slices. Brush each slice with the garlic-oil and sprinkle over the Parmesan. Broil in the centre of the oven until just golden-brown, 2-3 min.


When the carrots are tender, add the lentils to the soup and stir together until warmed through, 2-3 min. Season with salt and pepper.


Divide the mushroom soup between bowls. Sprinkle with the remaining parsley leaves and top with the Parmesan crostini.