© 2013 Green Kitchen Stories Chanterelle_soup_1

Chanterelle & Lentil Soup

Are we really ready for this? Leaving the summer behind and moving on to chillier weather, darker nights and warm stews? I’m not sure. Probably not. We’d much rather stay in salad, popsicle and beachwear mode for at least a few months more. It’s been such a beautiful summer and it’s so hard to say goodbye to it. But I guess we just have to do the best of it. So I suppose this recipe is our way of convincing ourselves to embrace Autumn. And in the name of persuasion we brought in the most impressive fall vegetable we know. The glowing cha cha chanterelle.

We call this a soup, but it is pretty similar to a stew. The flavorful chanterelles are mixed with earthy (and beautiful) brown lentils, which makes the soup deliciously filling. If you can’t find chanterelles, you can replace it with any mushrooms of your preference. The flavor will of course differ, but it’s hard to go wrong with this kind of recipe. The result came out just as convincing as we were hoping for. A great soup to start off the season. Hit us Autumn, I think we might be ready for you now.


We have planned a longer post in which we will share some thoughts on our food philosophy. But since it’s not entirely ready yet, we’ll just leave you with this soup for now.




Chanterelle & Brown Lentil Soup
Serves 4

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.


“Eat your greens!”

PS. The Danish edition of our cookbook is launching in Denmark today! You can order it here or go check out your nearest book store. And hey guys, a HUGE THANK YOU to everyone who have already ordered it. Can you believe that the first print run is almost sold out and the second print run is already on it’s way. On the first day!

In Health & Harmony


  1. Posted 29 Aug ’13 at 20:19 | #

    this sounds absolutely delicious!

  2. Posted 29 Aug ’13 at 20:36 | #

    This soup is stunning. I love chanterelles!

  3. Posted 29 Aug ’13 at 20:39 | #

    This is a soup for me! :-) My favorite mushrooms are chanterelles, and lentil soup, I really cook it often. Beautiful photos and the recipe! :)

  4. Posted 29 Aug ’13 at 21:17 | #

    Those mushrooms look beautiful.
    And that last photo is so cute.

  5. Posted 29 Aug ’13 at 21:32 | #

    Considering what a outstanding summer we’ve had I think you guys are on to something and that it’s OK to start embracing the flavors of the fall. Super cute photo of Elsa and Luise. ;)

  6. karo
    Posted 29 Aug ’13 at 22:36 | #

    how come that you use the bonsai scissors for cutting herbs? (1st photo)

    • Posted 30 Aug ’13 at 01:21 | #

      This particular bonsai scissor is pretty small and actually perfect for cutting herbs. It’s also really stylish! ;)

  7. Posted 29 Aug ’13 at 22:49 | #

    I’m not ready for autumn yet, but this soup is starting to persuade me. It looks delicious!

  8. Valeria
    Posted 29 Aug ’13 at 23:01 | #

    Lovely post and photos, as usual.

    I bought some chanterelles this morning of pure impulse (didn’t have anything planned for them). Now I know what I’ll be making for the weekend.

    If choosing between beluga or Puy lentils which variety would you recommend for the soup?

    • Posted 30 Aug ’13 at 01:19 | #

      Hi Valeria, we chose brown lentils in this recipe because they have a slightly softer texture than beluga and puy lentils, which is nice in a soup. I would rather use green, red or yellow lentils than beluga in this particular recipe. But the choice is of course yours. Let us know how it turns out if you try it!

      • Valeria
        Posted 31 Aug ’13 at 19:14 | #

        I tried it with some orange lentils I had lingering in the cupboard (I find it odd that here you can get whole, instead of split, orange lentils) and it turned out wonderful!!

        The orange lentils of course don’t retain their shape as much as the brown ones, but the taste is awesome! very earthy, warm and comforting (of course maybe that’s not much coming from me since I absolutely adore lentils).

        I was very curious about trying a soup with such big chunks of mushrooms, it was a pleasant surprise to actually not only taste the chanterelles but also “feel” them :)

        This recipe will be on my regular rotation (I’ll also try it with the brown lentils as soon as I get my hands on them), it’s so quick and easy! no fuzz at all (just what one needs when sharing a kitchen with 13 other persons).

  9. Posted 29 Aug ’13 at 23:20 | #

    Hi! I love Fall and all the flavours in it!
    And this soup, wow, one more reason to welcome autumn!
    Thanks for sharing,

  10. Posted 29 Aug ’13 at 23:24 | #

    I’ve been craving lentils and mushrooms lately. I guess fall is already in the air. Looks like such a delightful dish. I can’t wait to try it. LOVE LOVE LOVE chanterelles!

  11. Posted 30 Aug ’13 at 00:37 | #

    This soup looks amazing, and that photo of Elsa just kills me! It’s so lovely reading about Northern Hemisphere season changes – here in Australia we’re just at the beginning of a very long, hot summer to come, and already I’ve craving tomato salads. I’ll definitely be storing this recipe away for next winter though.

  12. Posted 30 Aug ’13 at 00:53 | #

    This soup sounds delicious and the photos are beautiful!

  13. Posted 30 Aug ’13 at 01:38 | #

    wow, this looks amazing. can’t wait to try, it’s still chilly down here in Australia!

  14. laura
    Posted 30 Aug ’13 at 02:02 | #

    oh my god this looks amazzzzzing! well done yet again

  15. Posted 30 Aug ’13 at 04:27 | #

    I am not quiet ready to let summer go yet, especially since it’s still in the 80’s degrees F. (27 degrees C.) here in Pennsylvania and we are savoring the last ripe peaches, tomatoes, etc. However “j’adore les chanterelles!”/I adore chanterelles and they look so inviting in this beautiful soup of yours that I just pinned it for the Fall weather! Thank you much. :-)

  16. Posted 30 Aug ’13 at 07:58 | #

    That rich lentil soup.
    I loved it.
    nice pictures

  17. Karin
    Posted 30 Aug ’13 at 09:10 | #

    Hi! Are your reciepes for 4 people? I have louds of kantareller in the fridge and also some dried – Will they make the same result you’d think? T
    Looking forward to your book in swedish, when Will it be on the market? Same comtent as the english versions?

    Many questions today :)

    • Posted 30 Aug ’13 at 10:35 | #

      Hi Karin. The swedish edition will be launched spring 2014, same content.
      Yes, this recipe serves 4.

      Happy cooking

  18. Posted 30 Aug ’13 at 09:15 | #

    This recipe is a magnifique tribute to autumn!

  19. Posted 30 Aug ’13 at 09:58 | #

    Chanterelles – you simply have to love them! I like how you add lentils to the soup! Have never thought of that before but it makes totally sense. I have to go and try to find some more chanterelles in the woods!

  20. Posted 30 Aug ’13 at 10:16 | #

    Im totally feel your sadness that summer is coming to an end…we are fortunately at the brink of spring with all of its promise and a long, hot summer to follow! (hmm…I just read a fellow australian has written almost the exact same comment) Loving the look of those mushrooms…ohhh how I miss fresh European mushrooms (but dont at all miss European winters)!

  21. Dani
    Posted 30 Aug ’13 at 11:55 | #

    I LOVE chanterelles and I LOVE lentils and I’m wondering why I never had the idea to put them together in one meal. Thanks for this great idea and the great recipe!

  22. Johanne
    Posted 30 Aug ’13 at 12:52 | #

    Hei! Ser fantastisk ut, skal prøve ut denne suppen med de skogs kantareller til helgen! Har dere planer om å lansere boken i Norge? Den står høyt oppe på ønskelisten min hvert fall :)

  23. Jacqueline
    Posted 30 Aug ’13 at 15:48 | #

    Quick question, is the a huge difference between the UK version and the American version of your cookbook? I live in America but really want the UK version only because the cover is prettier…I know it’s a dumb reason, but still. Would you let me know?

    • Posted 30 Aug ’13 at 16:50 | #

      Hi Jacqueline, the UK edition has both American and European measurements and the US edition has only American measurements. So you can easily order the UK version.

      Happy cooking

    • gwen howey
      Posted 30 Aug ’13 at 18:48 | #

      thanks for asking that Jacqueline! I had the same feeling about the cover… & title. not a dumb reason, in my opinion!

  24. Posted 30 Aug ’13 at 16:53 | #

    This looks fantastic. I’m ready for fall comfort food.

  25. Posted 30 Aug ’13 at 17:32 | #

    This sounds delicious, and that photo of Elsa pointing the spoon is absolutely adorable!!

  26. Posted 30 Aug ’13 at 19:46 | #

    This looks delicious and perfect for Autumn dinners. Congratulations on the book!

  27. Posted 30 Aug ’13 at 20:46 | #

    Can I just say, I love what you do here. The food’s delicious, the pictures are beautiful, and the writing is so warm and drawing. I really enjoy it and appreciate the work you put in to entertain me. Bravo; keep it up.

  28. Natasa
    Posted 31 Aug ’13 at 15:54 | #

    I really love your blog! The food is delicious, the photos are great and the texts are just my kind of texts. Your blog reflects respect for food and respect for living being. I’m here every day to check if there’s something new. I wanted to buy your book, but it is sold out in Slovenia, I hope new copies will be available soon. I’m not a fan of internet shopping, so I’ll wait.
    Thank for sharing your recipes and your thoughts…

  29. Sophie
    Posted 31 Aug ’13 at 17:19 | #

    I have been reading your blog for a while now and eventually daring to comment one of your wonderful recipes. You are so very inspiring and I thank you for all the great posts!
    I am a huge fan of chanterelle and will definitly try this one.
    Love, Sophie

  30. Posted 2 Sep ’13 at 12:39 | #

    Absolutely love lentil soup, can’t wait to try Chanterelle soup yum yum :)

  31. M.
    Posted 3 Sep ’13 at 03:38 | #

    Hi, a friend introduced us to your blog and book, and now we are addicted! We already tried many of your recipes: the ginger snaps, the beanotto, several spreads, the polpettes, the granolas, the sushi explosion, the beet burgers and the cauliflower and quinoa burgers, etc. Our son, who’s 18 months, loved the beanotto and can’t stop eating the granola.
    We live in Montreal but are from Argentina, and it may sound weird but I’m a vegetarian (yes, there are vegetarians in Arg!). Just wanted to thank you for contributing to our daily lives with all your awesome food. Keep the recipes coming and congrats for a great book and a great blog!
    Celina, Manuel, and Teodoro

  32. C
    Posted 3 Sep ’13 at 12:23 | #

    I made this soup yesterday for diner, and it was delicious !!

    Thank you so much for your great blog, and all your great recipes ! It is very inspiring !

  33. Posted 3 Sep ’13 at 17:48 | #

    What a delicious recipe! In the meantime I have now also your cookbook and I just love it!! As well the recipes as the photos.

  34. D
    Posted 4 Sep ’13 at 08:40 | #

    Hi! This soup looks scrumptious… I really need to serve this to some guests at a quite formal party and can’t decide between crusty french bread or croutons. I would be very grateful to know your opinion as well. Thanks in advance, D.

  35. Posted 4 Sep ’13 at 11:15 | #

    I’m definitely eating my greens now lol :)

    Looks delicious, really wanna try this!

  36. Posted 6 Sep ’13 at 00:08 | #

    OH MY GOD. Chanterelles. they’re so GOOD! I KNOW this soup has to be ridiculously delicious because those mushrooms are amazing. I’ve only been able to find them once this year. i must make this soup immediately.

  37. Posted 7 Sep ’13 at 01:34 | #

    This makes my mouth water! I tried a friend’s dish of chanterelle creamed corn the other day, really delicious–now I can’t stop seeing and thinking about chanterelles.

  38. Haley L
    Posted 7 Sep ’13 at 05:10 | #

    This look awesome! I LOVE mushrooms. However I;m going to wait a few weeks to try it, I’m still pretending it’s summer ;)
    Check out my new vegetarian cooking blog:

  39. Maria
    Posted 7 Sep ’13 at 15:21 | #

    Made this soup yesterday, absolutely delicious!! Added some sweet potato too. An ode to fall. Thank you guys for another wonderful recipe!

  40. Posted 9 Sep ’13 at 01:08 | #

    This looks amazing. Perfect for fall in the woods. Can’t wait!

  41. Posted 9 Sep ’13 at 08:49 | #

    I love mushrooms – thank you for the inspiration with this soup.

  42. Corinne from Toronto
    Posted 10 Sep ’13 at 01:54 | #

    I saw this recipe and was motivated to buy chanterelles at the farmers market last Saturday. I was not confident if our 9-year old son would like it being such a meat boy. He loved it. A keeper he said and wanted some for his lunch the next day. Integrating more vegetarian meals may be easier than I thought. Thank you.

  43. linda
    Posted 11 Sep ’13 at 21:08 | #

    made this for rosh hashanah last week. everyone is still talking about it. :)

  44. Anna
    Posted 12 Sep ’13 at 20:30 | #

    I absolutely cannot wait to try this recipe, I already adore everything about it. What really caught my eye was your instructions regarding the celery. Aha! Here is a person who understands flavor! I refuse to buy celery without the greens on because I appreciate how much flavor the greens bring to the dish. I am looking forward to exploring the rest of your blog and trying out some of your wonderful recipes!

  45. Inés
    Posted 25 Sep ’13 at 19:27 | #

    I just tried out your recipe and It was delicious! Usually I am not a soup person, but as a lot of the broth was soaked up by the lentils it was not so extremely soupy and I liked it that way :-)
    I had parasol mushrooms in it instead of chanterelles and they worked wonderfully! Thank you for the recipe! Sadly I don’t have that many recipes using lentils and now it’s one more :-) Maybe I’d make a slight bit more next time, as I had it as a main dish and it made exactly (as if measured out ;-) ) one plate full of soup for me.

  46. Mila
    Posted 3 Oct ’13 at 17:34 | #

    I made this last night. The chanterelle’s were a bit pricey when I went to go pick them up so I just used brown cremini mushrooms and it tasted great! I love that there are so few ingredients but has a lot of flavour (which I notice about your other recipes and love that). I absolutely LOVE your blog, apps and recipes. I am slowly going through them and just really enjoy your creativity and variety!

  47. Posted 7 Oct ’13 at 12:15 | #

    It sounds like an earthy soup!
    Here in Thailand, mixing 3 types of mushrooms in the cooking is considered very nutritious. I’ll put them in your recipes!

  48. Joëlle
    Posted 14 Oct ’13 at 21:13 | #

    Made this today, it was perfect. I did not have celery but added a carrot and half a leek with the mushrooms. At the end blended it a little bit so there where still lentils. I will defenitly make this again. Thanks,

  49. Kate
    Posted 15 Oct ’13 at 00:59 | #

    Thank you for sharing this delicious recipe! It was perfect for lunch today. Many thanks!

  50. menno gaijkema
    Posted 28 Oct ’13 at 20:14 | #

    I made this soup today (last days of october). Just a little variation: I added some left over ceps and used mushroom broth, and fresh dill instead of parsley. It’s really heart warming.

  51. Ursula
    Posted 10 Nov ’13 at 20:57 | #

    Hi, everyone!
    I am wondering what the difference is between the two books “The Green Kitchen” and “Vegetarian everyday”.
    Could anyone give me a hint (e.g. recipes, focus)?
    Thank you in advance.

    • Posted 10 Nov ’13 at 22:13 | #

      Hi Ursula, it’s actually the same cookbook. It’s just called The Green Kitchen in Europe in Vegetarian Everyday in the US. The only difference inside the book is the units.

  52. Posted 18 Nov ’13 at 16:29 | #

    Hello David, Elsa and Luise!
    This is the first soup recipe that has turned out well for me (as someone who recently picked up cooking), and I love how easy it is to make. The celery lightly frying with the onion and garlic has such a lightly fragrant smell, different from when I usually saute just onion and garlic. Since I don’t come across chanterelles, I’ve made it several times with bella mushrooms. I haven’t tried it with parsley and cheese just yet, but it is still good as simple as that.

    I’ve also tried several of your other recipes. Cauli-pizza, baked oatmeal, strawberry-pb and green recovery shake, Moroccan quinoa salad and beet burger are my favorites. All are so delicious. Love your simple and clean way of sharing your food ideas and life with us.I always look forward to new posts.

    Thanks from US,

  53. Posted 13 Dec ’13 at 00:19 | #

    Delicious! Making it for the second time tonight. Was a huge hit, using green lentils that don’t get mushy. Thanks for the awesome recipe.

  54. Eva
    Posted 22 Dec ’13 at 18:40 | #

    An absolutely delicious soup, containing two of my all-time favourite ingredients. So wonderful, thank you!!

  55. V
    Posted 19 Dec ’14 at 06:10 | #

    I think I have found the mushroom soup I have been searching for!!! SO GOOD! I didn’t use onions and I added barley w/ the lentils. I also used regular mushrooms and it turned out great!

  56. savannah
    Posted 10 Aug ’15 at 03:41 | #


    I dream of this soup and chanterelle season! I’ve made it a dozen times and have started adding a few other ingredients to my liking. If i have the following on hand, Ill throw it in: dried porcini, nutritional yeast, celery root, thyme, cayenne for kick.

  57. Kelly
    Posted 31 Oct ’16 at 01:43 | #

    I made this soup tonight and oh my gosh it was so amazing! Definitely adding it to one of my goto meals, super easy and tasty! I used an assortment of wild mushrooms from my local farmers market and they gave the soup such an earthy taste! The only thing I changed was I added Italian seasonings and a bay leaf. Love this, thank you for sharing!

  58. Kelly
    Posted 11 Dec ’16 at 01:21 | #

    This soup is amazing! It’s one of my favorites to make. I was wondering if you’ve ever tried freezing leftovers? I can’t ever finish the whole recipe but would love to freeze half so I can have it again whenever I want without cooking :) do you know if lentils hold up well after freezing? Thank you for sharing this recipe!!!

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