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