Mushroom and Lentil Broth with Cavolo Nero and Ricotta

This vegetarian soup is a great winter warmer, we love it with our Skillet Loaf with Thyme and Sea Salt!

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Serves: 4

Ready in: 1 hour 10 minutes


2 shallots 

2 cloves garlic 

250g white button mushrooms 

2 tsp butter 

2 tsp thyme leaves 

¼ cup white wine 

½ cup Puy lentils  

4 cups chicken or vegetable stock 

150g cavolo nero 

150g sour cream 

Juice of ¼-½ lemon 


  1. Thinly slice shallots, garlic and mushrooms. Heat a drizzle of oil in a large pot (with a lid) on medium heat. Add butter, shallots, garlic, thyme and a pinch of salt and cook for 2-3 minutes, until starting to soften. Remove from pot and set aside. 

  1. Return pot to medium-high heat with a drizzle of oil (if needed) and cook mushrooms, for about 4 minutes until browned.  

  1. Return shallots, garlic and thyme to pot. Add wine and cook about 1 minute, stirring, until evaporated. Add lentils and stock and bring to the boil. Reduce heat to low, cover and cook for 30-35 minutes, until lentils are tender.  

  1. Remove stems from cavolo nero and discard and thinly slice leaves. When lentils are cooked, add cavolo nero to pot and cook 1-2 minutes, stirring, until cavolo nero is wilted. Add lemon juice Season to taste.  

  1. To serve, spoon mushroom and lentil broth into bowls. Drizzle with sour cream and stir through just before eating.  

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