Black Lentil and Mushroom Soup

a smokey soup for cool weather

One of the best things about wintertime in Northern California is foraging for mushrooms. It’s a fun way to get outside despite the rain or gloomy weather. This season was particularly plentiful since we got heavy rains in late fall.

From chanterelles and morels to matsutakes and porcinis, there are so many delicious varieties just waiting to be plucked from the moist earth.

I’m grateful to have friends who are deep into the study of mycology and have been gracious enough to teach me how to safely and mindfully forage. As a word of caution, it’s best to learn from a guide or professional when harvesting mushrooms in the wild. It’s easy to mistake potentially poisonous mushrooms from edible ones, so please be careful.

That being said, every season there tends to be an abundance of new mushrooms I’ve never found before. This time it was black trumpets. My fiancé was lucky enough to stumble upon a huge patch as they tend to pop up in abundance.

Known for their rich and early flavor, these goth-looking hollow mushrooms are a true delight for any cook. They’re super tender fresh and cook up rather quickly in a pan, unlike other mushrooms. You can dry them and reconstitute them to add to dishes year-round.

That being said, when you rehydrate dried black trumpets, save the water to add into soups or stews. It makes your broth much richer and lends a really beautiful ink color.

If you ever come across them at the farmer’s market or specialty store, snatch them up. You won’t regret it. That being said, this soup will still be delicious with culinary mushrooms you can find at the store.

Shiitakes will lend an earthly umami flavor and they have a meaty texture, which pairs nicely with the black lentils. If you’ve never cooked with black or french lentils, you’re in for a real treat.

They take about 30 minutes or less to cook and go well in soups, stews, and salads, or even spooned on top of toast. Definitely, a lentil to keep on hand for easy meal prep during the week.

What I love about this soup is the addition of smoked paprika. I always like to add a bit to earthier dishes to layer in a little smokey heat. It’s a great spice to keep on your shelf for dips, sauces, soups, yogurt, or even to sprinkle on top of a dish for a little color.

While this soup is rather simple in terms of ingredients, you can always add in more veggies depending on what you have on hand. Feel free to toss in some chopped greens or spinach, roasted eggplant, or squash.